Winter Solutions #14: Smoky BBQ Pulled Chicken Sandwiches(Pork)

Took out some of my Magic Pork and made one one of the recipes from our Meal Kits…delicious and fast…I just added everything to the crockpot and let it cook on low for an hour (you could do this longer if need me)

Smoky BBQ Pulled Chicken (Pork) Sandwiches
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon olive oil
1¾ tablespoons Onion Onion™ Seasoning  (because this is already added when I make my Magic Pork I did not add more)
1½ cups green grapes, quartered (omitted)
1 small cucumber, chopped (omitted)
1 tablespoon minced fresh jalapeno pepper, optional (omitted)
½ cup ketchup
¼ cup brown sugar
1 packet Smoky BBQ Cheese Ball Mix
1 deli rotisserie chicken, skinned, deboned and torn up (or 3-4 cups cooked) used some our of Magic Pork…see recipe below
6 Hawaiian sweet hamburger buns, toasted
**order at http://www.SimplyKimberS.com

In medium bowl, whisk together first 3 ingredients with ¾ tablespoon Onion Onion™ Seasoning; salt and pepper as desired. Stir in next 2 ingredients and jalapeño, if desired. Set aside.
In medium microwave-safe bowl, combine ketchup, brown sugar, Smoky BBQ Cheese Ball Mix and remaining 1 tablespoon Onion Onion™ Seasoning; stir in chicken. Microwave on HIGH 2-3 minutes, stirring occasionally, or until hot.
Divided chicken among toasted hamburger bun halves. Top with green grape relish (including some juice).
Makes 6 servings. Or 4 servings + 2 leftover servings.

Serve with Simple Stovetop Mac & Cheese.

Make Ahead & Freeze: Prepare dressing in step 1; place in a quart freezer bag. Prepare step 2. Place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

For remix BBQ Chicken Mac & Cheese recipe: Place 2 servings leftover BBQ chicken in a storage container. Refrigerate up to 2 days.

Magic Pork Recipe:

4 Tbsp. Onion Onion Seasoning

2 tsp. Garlic Garlic Seasoning

1 tsp. Seasoned Salt

4-6 lbs. of boneless, skinless chicken (breasts and/or thighs) or pork

2 Cups of low sodium chicken broth or water

Directions: Layer the chicken and seasonings in slow cooker; pour broth/water over. Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165 F on an instant read thermometer. (Pressure Cooker: 15 minutes manual and 10 minutes NPR) Shred and/or cube chicken. Package in 1 qt. freezer bags, about 2 cups of chicken per pack and add 2 Tbsp. – ¼ cup broth to each portion. Remove air from bag and seal and FREEZE and/or use right away.

Pork takes longer in the pressure cooker:  about 45 minutes …make sure to adjust your time

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