{"id":2492,"date":"2026-07-22T14:44:59","date_gmt":"2026-07-22T14:44:59","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2492"},"modified":"2026-07-22T14:52:16","modified_gmt":"2026-07-22T14:52:16","slug":"the-best-pulled-bear-with-bbq-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/07\/22\/the-best-pulled-bear-with-bbq-sauce\/","title":{"rendered":"Effiloch\u00e9 d'ours avec sauce barbecue"},"content":{"rendered":"
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The Best Pulled Bear with BBQ Sauce<\/h2><\/div>
<\/span>Servings<\/span>

8<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

3<\/p>hours <\/span><\/div>

<\/span>Total time<\/span>

3<\/p>hours <\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Braised Bear<\/strong><\/li>
  • <\/span>

    1.4 kg (3 lb) boneless bear roast, cut into large cubes<\/span><\/p><\/li>

  • <\/span>

    2 tbsp chili powder<\/span><\/p><\/li>

  • <\/span>

    2 tbsp vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1 tbsp butter<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper<\/span><\/p><\/li>

  • BBQ Sauce<\/strong><\/li>
  • <\/span>

    1 large onion, cubed<\/span><\/p><\/li>

  • <\/span>

    1 jalape\u00f1o pepper, cut into chunks (with or without the seeds)<\/span><\/p><\/li>

  • <\/span>

    2 garlic cloves, peeled<\/span><\/p><\/li>

  • <\/span>

    1 cup lager beer<\/span><\/p><\/li>

  • <\/span>

    3\/4 tasse the ketchup<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup white vinegar<\/span><\/p><\/li>

  • <\/span>

    2 tbsp yellow mustard<\/span><\/p><\/li>

  • <\/span>

    2 tbsp soy sauce<\/span><\/p><\/li>

  • <\/span>

    15 ml brown sugar<\/span><\/p><\/li>

  • <\/span>

    15 ml Worcestershire sauce<\/span><\/p><\/li>

  • <\/span>

    (or substitute with 2 cups of your favorite BBQ sauce and 1 cup of water\/beer)<\/em><\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Position rack in center of oven. Preheat oven to 350\u00b0F (or 175\u00b0C).<\/li>
    • BBQ sauce: In a blender, puree all ingredients except beer. Set aside.<\/li>
    • Pat the meat dry with paper towels. Season the meat with salt and pepper and rub with the chili powder.<\/li>
    • In a large ovenproof saucepan, brown the meat in the oil and butter over medium-high heat. Add the barbecue sauce and beer. Bring to a boil, cover and bake for about 3 hours or until the meat pulls easily with a fork. Check every hour. If the sauce becomes too dry (less than half of the meat), add water and mix.<\/li>
    • To shred, remove the meat and place into a large bowl. Using a fork, shred the meat. Bring the sauce back to a boil and reduce for 8 to 10 minutes or until syrupy. Add the shredded meat and mix well.<\/li>
    • Ideas for use: In a burger with coleslaw, on nachos, on a poutine, cubed (not shredded) with mashed potatoes, in tacos, or any other application of pulled pork.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The bear roast can be replaced with chuck roast or pork butt<\/li>
      • The bear roast can be replaced with any red meat wild game roast, like moose, deer, or goose.<\/li><\/ul>\n\t\t\t\t<\/div>