Pulled squirrel sandwich

4 1/2 hours

20 minutes hands-on


For the meat:

  • 3 adult gray squirrels, skinned and dressed
  • Salt
  • Cajun seasoning
  • Worcestershire sauce
  • Melted butter
  • Apple cider

For the sandwich:

  • Hamburger buns
  • Butter, sliced
  • Barbecue sauce
  • Coleslaw


Preheat grill to searing temperature (about 700F)

Preheat oven to 200F

Baste squirrels in melted butter.

Season the squirrels liberally with cajun seasoning, and a few drops Worcestershire sauce each. Don’t forget to rub seasoning in the organ cavities.

Place squirrels on the grill. Using tongs, press them as flat against the grill as possible. Sear for 4-5 minutes on a side.

After squirrels have seared, remove from grill and wrap individually in aluminum foil, shiny side inward, leaving a small opening at the top

Place squirrels in a large cast iron pan or pans, fill each pan with a liberal amount of apple cider, pouring some apple cider into the foil wrap. Cover pans.

Place pans in oven for 4 hours, checking every hour and refilling the apple cider as necessary.

To test whether squirrels are “done”: Take a fork and pull at the leg meat. Squirrel is done when leg meat flakes off with light pressure.

Remove squirrels from cast iron pan and unwrap, draining any remaining apple cider. Using two forks, pull apart the squirrel, separating any small bone pieces from the meat. Shred the meat to the desired length and thickness.

To make the sandwich, butter and toast buns on one side. Meanwhile, mix together pulled meat and barbecue sauce over a pot on medium heat. Assemble sandwich: bottom bun, then pulled meat, then coleslaw, then top bun. Serve immediately.