My go-to recipe for quick and easy pulled chicken.
- Carbohydrate 77.4384662162162 g
- Cholesterol 136.88 mg
- Fat 2.9264 g
- Fiber 0 g
- Protein 54.5254 g
- Saturated Fat 0.7788 g
- Serving Size 1 1 Serving (405g)
- Sodium 944.5294 mg
- Sugar 77.4384662162162 g
- Trans Fat 0.7788 g
- Calories 569 calories
Step-by-step
- For the pulled pork chicken I threw four chicken breasts in the crock pot with a whole container of BBQ sauce, a half can of cherry coke, and a 1/2 cup on brown sugar.
- I place it in the crock pot on low for about 5 hours.
- An hour before I served it I took the chicken out and shredded it with a fork and through it back in the crockpot til ready to serve.
Dark, caramelized barbecue sauce coats tender shreds of poultry, carrying a subtle undercurrent of sweet fruit flavor from cola and brown sugar. Slow cooking proteins in a high-sugar braising liquid breaks down connective tissue efficiently without drying the meat out. Low, steady heat ensures the chicken reaches an internal temperature of 165 degrees Fahrenheit while absorbing the surrounding flavors.
Balancing the Plate
Acidic components cut through the heavy sweetness of the barbecue base effectively. Crisp coleslaw tossed in apple cider vinegar adds necessary crunch alongside the soft protein. Pickled red onions offer sharp contrast to rich sauces. Steamed white rice or sturdy potato buns provide a neutral base that absorbs excess liquid without falling apart.
Managing Texture
Shredding the meat an hour before serving allows the interior fibers to reabsorb the reduced sauce. Over-processing the chicken into a paste ruins the mouthfeel; pull the meat apart into thick, distinct strands using two forks. Simmering the shredded pieces uncovered during the final hour thickens the surrounding sauce by evaporating excess moisture.
