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Smokey Spicy Sweet

A recipe for barbecue pulled pork or chicken

I LOVE barbecue. The smell, the spice, the sweetness, the flavor. My favorite is baby back ribs, but those are so expensive at restaurants and they're hard to make at home. So, I've come up with a recipe for my second favorite item: pulled pork.
I could seriously eat this stuff by the pound. I know it's supposed to go on sandwiches, but I honestly just eat it with a fork and some potatoes or salad or mac & cheese.
Barbecue Pulled Chicken
  • 1-1.5 lbs of chicken thighs (dark meat is important - the fat keeps it moist)
  • 3/4 cup of barbecue sauce
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 cloves of garlic, chopped
  • additional spices to taste - I used about 1 tsp of a hickory seasoning mix (no salt added)
Instructions:
Dump everything into a crock pot and turn on low for 8-10 hours. Then take two forks and start shredding. 
Easiest meal ever. The hardest part is chopping the garlic.
Something like this you can throw together while you're waiting for the toaster to pop in the morning, and it'll be done when you get home from work. Or throw it in before bed and put some in a tupperware to take for lunch.
I'm trying to cut pork out of my diet, so I made pulled chicken this time, but making pulled pork is even easier.  To do pork, just take a pork shoulder roast and stick it in the slow cooker with the seasonings, but omit the salt, and save the barbecue sauce for the end. The pork already has enough salt in it that you don't need to add any, and there's enough water in the meat, that you should drain it off (save for later for soup or baked beans), and then shred and add the barbecue sauce.
Why am I cutting pork out? The short answer is that it's not kosher.  I'll do the long answer in a post on it later this week or next.
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