SLOW-COOKER PULLED TURKEY WITH CHERRY-CHIPOTLE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
- Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
- Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
- Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
- Serve the reserved cherry-chipotle barbecue sauce on the side.
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