Best Pulled Chicken With Cherry Chile Barbecue Sauce Recipe Epicuriouscom Recipes

CHERRY BARBECUE SAUCE

Cherry Barbecue Sauce image

You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional

Steps:

In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ULTIMATE CHEATER PULLED CHICKEN

Ultimate Cheater Pulled Chicken image

Categories Sauce Chicken Brine Kosher

Yield makes 8 servings

Number Of Ingredients 6

Ingredients

5 pounds chicken parts-pick-of-the-chick pack, leg/thigh quarters, breasts, or a combination, trimmed of excess skin and fat
For the Simple Brine
1/4 cup kosher salt
2 tablespoons sugar
2 tablespoons cheater dry rub (you pick, pages 45 to 47)
1/2 cup bottled smoke

Steps:

To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.
POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid. Add 3 cups of cold water. Cover tightly and shake vigourously to dissolve the salt and sugar.
POUR the brine over the chicken. Seal the bag and blend by gently massaging the bag. Refrigerate for 1 hour.
Just before cooking, Drain the chicken, discarding the brine. Rinse the chicken under cold water and pat dry. Place in a large slow cooker (at least 5 quarts), sprinkle with the dry rub, and add the bottled smoke. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
REMOVE the chicken. When cool enough to handle, remove the bones and skin. Shred the meat with your fingers. Use in your favorite Two-Timing Cheater chicken recipes (see chapter 8).