Carolinapulledchicken Recipes

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Steps:

• Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
• Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
• Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.

Steps:

• Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
• Remove chicken from slow-cooker and let cool for 5 minutes.
• Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
• Shred chicken in large pieces and toss with dressing.
• Serve on toasted buns with coleslaw.

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Steps:

• Preheat the grill to high heat. Line a hot grill with Reynolds Wrap® Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

Steps:

• Make dry rub:
• Mix first 5 ingredients in small bowl to blend.
• Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
• Make mop:
• Mix first 6 ingredients in medium bowl. Cover and refrigerate.
• Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
• Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
• Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.