Pulled Chicken with Cherry-Chile Barbecue Sauce
Pulled Chicken with Cherry-Chile Barbecue Sauce is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat the oil in a large heavy saucepan over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the oil in a large heavy saucepan over medium-high heat.
When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes.
Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat.
Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes.
Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds.
Purée the second half until smooth (you should have about 5 1/4 cups).
Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands.
Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras).
Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop.
Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.