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Place Venison Roast, Ginger Ale, Chicken Broth, 1 Teaspoon Cumin, Pepper, And 1/8 Teaspoon Red Pepper Flakes Into A Slow Cooker. Cover And Cook On Low Until The Venison Is Tender Enough To Be Pulled Apart With A Fork, About 10 Hours. Drain Meat, And Shred. Preheat Oven To 350 Degrees F (175 Degrees C). Place Shredded Pork Into A Large Mixing Bowl And Mix With Pork And Beans, Black Beans, Kidney Beans, Baked Beans, Tomatoes, Green Pepper, And Onion. Pour In Barbeque Sauce, Brown Sugar, And Molasses. Season With 1 Teaspoon Cumin, 1/8 Teaspoon Red Pepper Flakes, Chili Powder, Hot Pepper Sauce, Salt And Pepper. Mix Until Well Combined, Then Pour Into A Deep 9X13-Inch Glass Baking Dish. Place Bacon Strips In A Single Layer Over Top. Bake In Preheated Oven For 30 To 40 Minutes Until Bacon Has Cooked And Begins To Crisp.
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