Name: Pulled Chicken
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 12
Cuisine: American
Ingredients: 2 tsp smoked paprika; 2 tsp ground cumin; 2 tsp pepper; 2 tsp brown sugar; 1 tsp salt; 2 mugful cider; 2.5 kg boneless shoulder of chicken; 1 mugful smoky barbecue sauce; 12 item soft white rolls; 1 bowl coleslaw

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Pulled Chicken

Pulled Chicken

A simple and delicious pulled chicken recipe with smoky barbecue flavor.

Source

Ingredients:

2
tsp
smoked paprika
2
tsp
ground cumin
2
tsp
pepper
2
tsp
brown sugar
1
tsp
salt
2
mugful
cider
2.5
kg
boneless shoulder of chicken
1
mugful
smoky barbecue sauce
12
item
soft white rolls
1
bowl
coleslaw

Preparation Time: 15 minutes

Cooking Time: 480 minutes

Instructions:

Mix together smoked paprika, ground cumin, pepper, brown sugar, and salt. Rub over the chicken.
Put the chicken in a big casserole dish, skin-side up, and pour in the cider.
Cover with a lid and cook in the oven at 150C for 4 to 8 hours until falling apart. Check every few hours and add more cider if it gets dry.
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
Cut off the skin, then shred the meat using two forks. Discard any fatty bits and skim excess fat off the sauce.
Add the barbecue sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
Put the pulled chicken back in the casserole with the juices to keep it moist. Season to taste.
Serve in soft white rolls with coleslaw and the bowl of juices on the side.

Nutrition	Per Serving 4162 g	Per 100g
Energy	8358.6 kcal	201 kcal
Protein	687.6 g	16.5 g
Fibre	16.7 g	0.4 g
Salt	11.7 g	0.3 g
Sugar	142.3 g	3.4 g
Carbohydrates	498.4 g	12.0 g
Fat	375.7 g	9.0 g

2
tsp
smoked paprika
2
tsp
ground cumin
2
tsp
pepper
2
tsp
brown sugar
1
tsp
salt
2
mugful
cider
2.5
kg
boneless shoulder of chicken
1
mugful
smoky barbecue sauce
12
item
soft white rolls
1
bowl
coleslaw

Mix together smoked paprika, ground cumin, pepper, brown sugar, and salt. Rub over the chicken.

Put the chicken in a big casserole dish, skin-side up, and pour in the cider.

Cover with a lid and cook in the oven at 150C for 4 to 8 hours until falling apart. Check every few hours and add more cider if it gets dry.

Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

Cut off the skin, then shred the meat using two forks. Discard any fatty bits and skim excess fat off the sauce.

Add the barbecue sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

Put the pulled chicken back in the casserole with the juices to keep it moist. Season to taste.

Serve in soft white rolls with coleslaw and the bowl of juices on the side.