SHREDDED BARBECUE CHICKEN SANDWICHES RECIPES

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TANGY BARBECUE PULLED CHICKEN SANDWICHES - INSPIRED TASTE



Tangy Barbecue Pulled Chicken Sandwiches - Inspired Taste image

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

2 cups warm shredded cooked chicken
1 cup tangy barbecue sauce, recipe below
4 soft burger buns, split, buttered and toasted
3/4 cup shredded red cabbage or coleslaw, see our coleslaw recipe
1 (14 ounce) can diced tomatoes
1/2 cup apple cider vinegar
1/4 cup brown sugar, or more to taste
2 tablespoons butter
1 tablespoon molasses, we use Blackstrap unsulphured molasses
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cayenne pepper, optional
Salt and fresh ground black pepper

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.

SHREDDED BEEF BARBECUE RECIPE: HOW TO MAKE IT



Shredded Beef Barbecue Recipe: How to Make It image

This beef roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well, too. -Lori Bergquist of Wilton, North Dakota

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 15

1 beef sirloin tip roast (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup ketchup
1 cup water
1/2 cup chopped onion
1/3 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 teaspoons celery seed
2 teaspoons chili powder
12 kaiser rolls, split

Steps:

  • Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

Nutrition Facts : Calories 313 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 688mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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