Pulled Chicken with Green Apple Coleslaw (No Slow Cooker)

Servings: 4 personas

Author: Lorena Salinas from Cravings Journal

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour, 20 minutes

Main Course Main

Low

Instructions

1 Place everything in a pot and let it boil for about 15min or until it thickens
and turns deeper in colour. You can keep it for up to a week in the fridge or
for up to 3 months in the freezer.
2 Remove the skin from the chicken and season it with salt and pepper on both
sides.
3 Mix the chicken pieces with bbq sauce. if you don't want to make the bbq sauce
yourself you're going to need 12 tbsp of store-bought bbq sauce.
4 Roast the chicken in a preheated oven at 180°C/350°F for 40 minutes. It doesn't
matter if it's not completely cooked at this stage.
5 Remove the chicken from the oven. Remove the bones and shred the meat.
6 You will notice that the chicken has let go of liquids and mixed with the bbq
sauce. Place the shredded chicken along with the juices and bbq sauce in a small
pot and cook them over medium-low heat (important to keep the chicken soft)
until it thickens.
7 Mix all the ingredients and let them rest for at least 15 minutes. This resting
time will make the sugar dissolve and soften the cabbage.
8 I served my pulled chicken as a sandwich with hawaiian bread. First I toasted
the bread on both sides with butter in a pan. However, you can serve the pulled
chicken just on a dish with other sidedishes or the coleslaw, too.