PULLED BARBECUE CHICKEN SANDWICH RECIPES
TANGY BARBECUE PULLED CHICKEN SANDWICHES - INSPIRED TASTE
Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Toss the chicken with about 1 cup of the barbecue sauce. Divide the chicken between buns then top with cabbage or coleslaw. Serve with more barbecue sauce on the side.
- Add the can of tomatoes, cider vinegar, sugar, butter, molasses, mustard powder, Worcestershire sauce, cayenne pepper, a pinch of salt and a few grinds of black pepper to a saucepan over medium-high heat. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until slightly thickened and shiny, about 10 minutes. Taste then adjust with more salt, sugar or pepper.
- Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES RECIPE: HOW T…
“Foolproof” is a perfect way to describe my barbecue pork recipe. With just four ingredients and a slow cooker, you can make these fabulous sandwiches with very little effort. —Sarah Johnson, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 15 minutes
Prep Time 15 minutes
Cook Time 07 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low 7-9 hours or until meat is tender., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 348 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 1695mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 25g protein.
More about "pulled barbecue chicken sandwich recipes"
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES RECIPE: HOW T…
“Foolproof” is a perfect way to describe my barbecue pork recipe. With just four ingredients and a slow cooker, you can make these fabulous sandwiches with very little effort. —Sarah Johnson, Chicago, Illinois
From tasteofhome.com
Reviews 3.3
Total Time 07 hours 15 minutes
Category Lunch
Calories 348 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 07 hours 15 minutes
Category Lunch
Calories 348 calories per serving
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low 7-9 hours or until meat is tender., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water if necessary.
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SLOW COOKER BBQ PULLED PORK RECIPE - NYT COOKING
If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 4
Total Time 1
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1
Cuisine american
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
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PULLED PORK SANDWICHES RECIPE - NYT COOKING
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine southern
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine southern
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
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PULLED PORK SANDWICHES RECIPE - NYT COOKING
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine southern
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine southern
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
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