Shredded BBQ Venison

Phil and Paul got a deer! Such bountiful blessing. Such need to research new recipes!
This one was good.
It recommends serving on rolls, but I made baked potatoes and served over that, which turned out nicely.
It seemed like a lot of fluid before I shredded the meat, but once the meat was shredded, the liquid spread out and was worth keeping.

Original recipe here.

Shredded BBQ Venison

Ingredients
1 boneless venison roast (4 pounds)
1-1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon liquid smoke, optional
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg (optional)
3 drops hot pepper sauce (optional)

Directions
Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and other seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops. Yield: 14-18 servings.