Pat the bear roast dry with paper towels. Season it with salt and black pepper on all sides.

In a large skillet, heat the olive oil over medium-high heat. Add the bear roast and sear it on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker.

In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.

Add the beef broth, apple cider vinegar, Worcestershire sauce, soy sauce, brown sugar, and tomato paste. Stir well to combine and bring to a simmer.

Stir in the smoked paprika, chili powder, ground cumin, dried oregano, cayenne pepper (if using), and bay leaves. Mix well.

Pour the sauce mixture over the bear roast in the slow cooker. Cover and cook on low for 8-10 hours, or until the meat is very tender and easily shreds with a fork.

Once the bear roast is cooked, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces.

Discard the bay leaves from the sauce. Return the shredded bear meat to the slow cooker and mix it with the sauce. Let it cook on low for an additional 30 minutes to allow the flavors to meld.

Serve the shredded bear meat on sandwiches.

If using fresh huckleberries, rinse them thoroughly. If using frozen, let them thaw.

In a medium saucepan, heat a tablespoon of oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.

Add the huckleberries to the saucepan. Cook for about 5 minutes, stirring occasionally, until the berries start to break down and release their juices.

Stir in the ketchup, apple cider vinegar, brown sugar, and honey. Mix well to combine all the ingredients.

Add the Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, black pepper, and cayenne pepper (if using). Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low. Let the sauce simmer for about 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.

For a smoother sauce, you can use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a blender and blend until smooth, then return it to the saucepan to heat through.

Taste the sauce and adjust the seasoning as needed. You can add more salt, sugar, or spices according to your preference.

On your favorite bun (I prefer potato buns) add some mayo, followed by that tender shredded bear meat.

Add some crispy fried onions or potatoes for some added crunch, followed by that sweet huckleberry BBQ sauce.

Top with the top bun and dig in.