March 09, 2011
Fruity Pulled Chicken
2 lb boneless skinless chicken thighs
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
4 oz orange jam
3/4 cup pineapple juice
2 tablespoons bourbon
1 chipolte pepper in adobo
1 1/2 teaspoon mesquite liquid smoke
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
freshly ground pepper
Add all ingredients to a 2 quart slow cooker slow cooker. Cook on low for 4-5 hrs
Bring all ingredients to a boil in a dutch oven, reduce heat and simmer for about 1 hr.
When done, meat should shred easily. Remove from the pot. Shred. Mash the contents remaining in the pan if desired. Return the chicken to the pan. Toss to evenly coat with sauce. Serve on rolls.