PULLED CHICKEN WITH BOURBON BBQ
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
- For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
- For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
- To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
- Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.
BBQ CHICKEN SANDWICHES
This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.
Provided by Sarina
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
- In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
- When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
BOURBON BARBECUE CHICKEN TACOS
I wanted to try a different take on taco night and decided on barbecue for the theme. Even my father enjoyed this taco, and he doesn't care for tacos. -LaDale Hymer, Cleveland, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining bourbon. Heat through., Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
Nutrition Facts : Calories 387 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 855mg sodium, Carbohydrate 58g carbohydrate (22g sugars, Fiber 4g fiber), Protein 23g protein.
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