Beer Braised Pulled Chicken Sliders Ingredients chicken: • 3 tablespoons light brown sugar • 2 tablespoons toasted sesame seeds • 2 teaspoons mustard powder • 1 1/2 teaspoons Kosher salt • 1 teaspoon chipotle powder • 1 teaspoon ground coriander • 1 teaspoon garlic powder • 1 teaspoon Spanish paprika • 1 teaspoon freshly ground black pepper • 1/2 teaspoon ground cumin • one 4 to 5-pound whole chicken; discard backbone and quarter the chicken • 1 cup plus 3 tablespoons lager beer; such as Samuel Adams Boston Lager • 5 tablespoons apple cider vinegar • 2 tablespoons tomato paste • slider rolls; for serving Cole Slaw: • 1/4 head green cabbage; shredded • 1 medium carrot shredded • 1/3 cup cilantro; chopped • 3 tablespoons olive oil • 1 tablespoon cider vinegar • Kosher salt and freshly ground pepper Directions 1. Preheat the oven to 350 degrees F. In a small bowl combine the light brown sugar, toasted sesame seeds, mustard powder, salt, chipotle powder, coriander, garlic powder, paprika, black pepper and cumin. Massage the spice rub all over the chicken and place the pieces in a Dutch oven or heavy-duty pot with a tight fitting lid. 2. Whisk together 1 cup beer, 1 cup water, 3 tablespoons of the apple cider vinegar and the tomato paste in a medium bowl. Pour over the chicken, cover and place the pot into the oven for 1 hour 30 minutes. When done, the chicken should be tender and easy to shred with a fork. 3. Place the cabbage, carrots and cilantro in a medium bowl. Toss with the vinegar, oil, salt and pepper and set aside. 4. When the chicken is cool enough to handle, separate the chicken meat from the bones, saving the skin (except for the very fatty parts). Shred the chicken into slightly chunky pieces and set aside. Chop the reserved skin into small pieces and combine with the shredded chicken meat if desired. 5. Reduce the remaining liquid in the pot over medium-high heat by half (about 1 1/2 cups), skimming the excess fat if desired. Add the remaining 2 tablespoons apple cider vinegar and 3 tablespoons beer to finish the sauce. Combine the reduced sauce with the shredded meat. Serve on slider rolls and top with cole slaw
Posted on: Thu, 25 Dec 2014 18:11:27 +0000
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