I am a pretty big BBQ fan. There are two very delicious places within a few miles of my house, and they are certainly places I visit on “cheat” days. In the meantime, however, it has to be possible to have BBQ that is a little on the healthy side. Obviously eliminating the butter-soaked mac & cheese is a good place to start. Using skinless chicken thighs instead of pork also helps. Cooking Light has done a remarkable job with this recipe, and it turned out pretty damn good.
When you add the sauce ingredients into the pan, it definitely doesn’t look like it’s going to be enough. Don’t worry, it really is. It thins out while it cooks. Two-inch pieces may be a little small for shredding – strips might work ok.
I think that the sauce could use a little less mustard, or maybe some honey. It was pretty tangy – not my favorite kind of BBQ sauce. The addition of brown sugar or honey would help a bit. If you like tangy or vinegar flavored BBQ sauce, don’t change a thing. If you like yours a little smoky, add some more cumin (be careful!) or even a dash of chipotle Tabasco.
If you have never pulled pork or chicken before, it couldn’t be easier. Hold the piece of meat with one fork. Taking the other fork, insert the tines in between the tines of the stationary fork. Grab some of the meat with the moving fork and pull it through. This basically shreds the meat in a very efficient manner.
Sandwich pictured with some homemade potato chips - fairly easy to make if you have a mandoline and a few bottles of oil you don't know what to do with
Sandwich pictured with some homemade potato chips - fairly easy to make if you have a mandoline and a few bottles of oil you don't know what to do with
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