In a glorious world I think I would eat barbecue at least once a week. Pulled pork is one of the best things ever created. Piled high on a sandwich, pulled pork is just divine. But I am lazy, lack a proper barbecue, and instead have created something that I don’t think stands in perfectly for the deliciousness of pulled pork, but which does a fine job of satisfying the craving.
First thing you need is barbecue sauce. If you are looking for the short route, buy a bottle. I, however, like to make barbecue sauce. The particular recipe I used for this batch is one from recipezaar, adjusted for taste. But you should find one you like and run with it. For a long time I made the standard one in my Joy of Cooking cookbook, which I’ve told you about before. At any rate, you’ll need about a cup of the stuff. The more the merrier.
The other thing you’ll need is a slow-cooker. Ours sat in storage for a long time at our last place (well, 10 months, anyway), and came out of hiding for this. Add a package of boneless, skinless chicken breasts to your cooker. Thighs would probably be even better. If you did this with chicken that had bones your flavor might be better, but it won’t be as easy. Pour sauce over chicken and turn heat to high. Cook for a few hours, stirring once. When chicken seems largely done, break up a bit with a wooden spoon and turn heat to low for a few hours. After a total of six hours, the chicken will be pretty much falling apart. Encourage that by using a spoon to break it up more, into shreds and chunks, and toss with the sauce to coat. Voila. We had our chicken with homemade wheat bread and coleslaw.
