Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.
2 cups warm shredded cooked chicken
1 cup tangy barbecue sauce, recipe below
4 soft burger buns, split, buttered and toasted
3/4 cup shredded red cabbage or coleslaw, see our coleslaw recipe
1 (14 ounce) can diced tomatoes
1/2 cup apple cider vinegar
1/4 cup brown sugar, or more to taste
2 tablespoons butter
1 tablespoon molasses, we use Blackstrap unsulphured molasses
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cayenne pepper, optional
Salt and fresh ground black pepper
Toss the chicken with about 1 cup of the barbecue sauce. Divide the chicken between buns then top with cabbage or coleslaw. Serve with more barbecue sauce on the side.
Add the can of tomatoes, cider vinegar, sugar, butter, molasses, mustard powder, Worcestershire sauce, cayenne pepper, a pinch of salt and a few grinds of black pepper to a saucepan over medium-high heat. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until slightly thickened and shiny, about 10 minutes. Taste then adjust with more salt, sugar or pepper.
Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.