Pulled-Chicken Sandwiches
- Recipe by Amy Tornquist
Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.
- TOTAL TIME: 30 MIN
- SERVINGS: 4
- Fast
- Healthy
Recipe
Ingredients
- 2 cups cider vinegar
- 1 1/2 cups water
- 1 cup dry white wine
- 1/3 cup vegetable oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dry mustard
- 1 tablespoon sweet paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- One 3 1/2-pound rotisserie chicken
- 4 hamburger buns, split
- 1 cup prepared coleslaw
Directions
- 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.
- 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.
Velvety Zinfandel: 2003 Rancho Zabaco Toreador.
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User Reviews

(Average Rating)
I've never made North Carolina BB sauce before and found it easy and a great comb for the chicken. Also found it a great combination with the slaw, as the meat and slaw give sour of the Vinegar sauce verses the sweet crunch of the slaw.
Had left overs for lunch which I thought was better than that of diner last night.
Posted by: Lextalion on September 16, 2008
Posted by: veronica.wolf on May 1, 2008
Posted by: madelyn on January 24, 2008
Read all 4 reviews
- From Southern Food Art
- Published March 2006
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