A favorite at any party, tail-gate, or picnic is pulled meat – chicken, pork, beef, or even lamb. For great, flavorful pulled meat, there is the long way (sitting in front of your favorite smoker), or the short way. We have tested a number of techniques to create some wonderful BBQ-style chicken, pork, or beef recently using some of the Serious Foodie sauces (click HERE to check out all our products). The folks that tasted our final product raved about the flavors, so we wanted to share our simple recipe with you. This dish comes together in a snap, and stays true to the Serious Foodie mantra of easy, delicious, and healthy gourmet at home.
Mexican Mole Pulled Chicken
The featured image shows pulled chicken with the Mango/Aji Amarillo sauce, but you can also use the Peruvian Blood Orange/Aji Panca sauce, Hatch Chile sauce, Pomegranate grill sauce, New Zealand grill sauce, or the Mexican Mole.
This recipe works perfectly with one of our fresh slaw recipes – click HERE. We love the Asian slaw with the Mango pulled chicken shown in the featured image. We used a very nice carrot slaw for the Mexican Pulled Chicken sandwich.
- – 3 boneless chicken breast or thighs (or a combination). You can also use pork butt, or flank steak.
- – 1 10 ounces bottle of Serious Foodie sauce (Blood Orange/Aji Panca cooking sauce, Mango/Aji Amarillo Sauce, Hatch Chile, Pomegranate grill sauce, New Zealand grill sauce, or Mexican Mole).
- – Salt and pepper to taste
- – Optional: a fresh slaw using the Serious Foodie sauce (see above for link)
- – Optional: 8 (1.2-ounce) whole-wheat hamburger buns, toasted
- Place chicken in a slow cooker, and salt & pepper to taste. Pour about 3/4 of the jar of the Serious Foodie sauce over the chicken, but save the remaining sauce for serving.
- Cover, and cook on low for 2 to 3 hours
- Remove the meat from slow cooker. Shred the meat with 2 forks, and place back into sauce. The key to this recipe is to allow the meat to soak up all the sauce overnight in the frig – just reheat when ready to use.
- If you are using for sandwiches, spoon 3/4 cup chicken mixture onto bottom of each bun with some extra sauce; add the optional fresh slaw, then cover with bun tops.
