In a skillet with about 1 Tbsp butter, sear the roast over medium-high heat so it has a deep brown crust on all sides. Don’t worry if your venison cut has lots of nooks and crannies that don’t brown evenly, the most important part is just adding some texture to our final product.
Place the roast in the bottom of a slow cooker or dutch oven and cover with the butter, salt or soy sauce, and smoked hot peppers. You can also use smoked paprika or a dash of liquid smoke in a pinch.
Pour in the apple cider vinegar and water and cook on low for 6-8 hours, turning occasionally, until the meat pulls apart easily with a fork.
Put the roast in a separate bowl. Take any bones out of the meat and shred into small pieces with two forks. Pour in about half of the cooking liquid until the meat is saturated but there is no liquid pooling at the bottom of the bowl.
In a separate bowl or jar, mix together the apple cider vinegar, brown sugar, chili flakes, and salt and pepper. You can use this right away but it will be even better the next day when the flavors have had time to meld together.
You can eat this barbecue on its own but I highly recommend slapping it on a bun with some coleslaw and a generous spoonful of sauce drizzled over top. Enjoy!