Pulled barbecue sandwiches are often made using pork which is certainly delicious and I highly recommend giving it a try! But, since my husband doesn’t eat red meat and our son prefers chicken, I decided to give it a try with chicken breast!
BBQ Pulled Chicken Sandwiches
This is a great recipe that uses a rotisserie chicken but, since I didn’t have one on hand I decided to use chicken breast. It turned out great!
- 2 tbsp. apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 1/2 c. ketchup
- 2 cloves garlic, grated
- 1 1/2 large red onions, 1 thinly sliced and 1/2 finely diced
- kosher salt
- Freshly ground black pepper
- 2 tbsp. brown sugar
- 1 tsp. Dijon mustard
- 1 rotisserie chicken, deboned and shredded
- 4 sandwich buns
- 2 tbsp. salted butter, at room temperature
- bread and butter pickles
- Preheat the oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
- Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
- Spoon chicken on a toasted sandwich bun, then add the sliced onion and pickles.
Traditional pulled pork
- 1 onion, finely chopped
- 3/4 c. ketchup
- 3 tbsp. tomato paste
- 1/4 c. apple cider vinegar
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. mustard powder
- 1 tsp. cumin
- 1 (3- to 4-lb.) pork shoulder, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
- Coleslaw, for serving
- Buns, for serving
- Combine onion, ketchup, tomato paste, apple cider vinegar, and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to a slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
- Remove pork from the slow cooker and transfer to the bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.
Lemon Herb Mediterranean Pasta Salad
- 12 ounces | 350 grams dry pasta (Penne)
For the lemon-herb dressing:
- 1/3 cup olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons garlic, minced
- 2 teaspoons dried oregano, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- Cracked pepper, to taste
- 4 cups Romaine (or cos) lettuce leaves, washed and dried
- 1 large cucumber, diced
- 1 avocado, peeled, pitted and chopped
- 1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips
- 9 ounces (250 grams) grape or cherry tomatoes, halved
- 1/2 a red onion, thinly sliced
- ½ cup pitted kalamata olives, sliced
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 5-6 tablespoons crumbled feta cheese
- Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
- While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
- Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
- Serve immediately.