So most of you faithful readers know…. I am one Chef with limits!!!!
No limits on WHAT I Cook but most certainly limits on WHAT I Consume 🙂
So this Wednesday I chose to make my meal time short, savory and traditional with the good ol “Pulled Pork” but with chicken. Because this tradition is so old and every region has its own variations, it’s hard to come up with a definition of exactly what pulled pork is. The most basic definition is pork cooked over a low smoky fire to the point where it can be pulled apart by hand.
On its basic level, southern style barbecue is smoked pork. It is often called pulled pork because of the way it is prepared. The smoked meat is simply pulled apart by hand, although it is also found sliced, shredded or chopped. But it is also more than a meal. One of the oldest definitions of barbecue is an event where people gather to share good food.
Now, speeding up to our busy day-to-day life….WHO IN THE HELL HAS TIME TO SMOKE A PIG DURING A BUSY WEEKDAY?
I sure as hell don’t, So this is why I took it upon myself to come up with a quick easy recipe for you to do in less than an hour. Keeping the healthy image The Artistry has created as well as staying true to the “Pulled Pork” tradition.
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture on the rolls and top with the cheese.