Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Ngoc Minh Ngo

How to Make It

Step 1    

In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.

Step 2    

Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.

Suggested Pairing

Velvety Zinfandel.

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Aggregate Rating value: 4

Review Count: 1480

Worst Rating: 0

Best Rating: 5

Author Name: DGLand

Review Body: This time I followed the recipe for the barbecue sauce exactly.  It took way longer than 15 minutes for the sauce to reduce.  My guy thought the vinegar sauce was too extreme, so we added a little sugar to temper it (about 1/2 teaspoon).  We also used a touch of cornstarch to thicken the sauce.  Neither of us are too keen on prepared coleslaw, so I bought a pre-packaged coleslaw mix and just added the cabbage and carrots to the buns.  The sauce is really complex and had a great flavor.  I would definitely make this again.

Review Rating: 5

Date Published: 2016-07-25