Shredded Venison Sandwiches

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
3 drops hot pepper sauce
14 to 18 hamburger buns, split

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 seasonings. Pour over venison. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.

Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using to two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto each bun. Makes 14-18 servings