Pulled Chipotle Chicken

ilkley_the_mayan_50clIt seems there is a glut of pulled pork at the moment, BBQ food has taken hold in the community and the issue with this is that the once beautiful succulent dish is being watered down by contenders bringing us inferior product. People are now unsure what a good proper pulled pork is, spicy and juicy. There are just so many to choose from so we have done it with a twist but nothing too far from the original. Keeping it real simple was our aim and something achievable in the kitchen as we don’t all have a full on BBQ smoker to get a great result. Obviously with us being TDG we put a load of beer into it to give it that malty punch and what better than a nice smokey one to help things along a bit? A good rauchbier would be excellent with this but we decided to go with a little smoked spicy number from the chaps at Ilkley Brewing Co. The Mayan was one of our favourites when we tried it a while back and we believe it will go perfectly well in this recipe. We hope you enjoy it too.

Ingredients:
300ml rauchbier or chilli porter
250ml tomato purée
2 tablespoons cider vinegar
2 tablespoons maple syrup
1 large chipotle chili (put an extra one in if you like it hot)
1 teaspoon ground mustard seeds
1 teaspoon salt
1 small onion, diced finely
4 garlic cloves, minced
1.5kg skinless chicken thighs, trimmed

Instructions:

  1. Puree the beer, tomato paste, cider vinegar, syrup, chipotle, mustard and salt in a blender until smooth. Pour into a slow cooker and stir in the onion and garlic. Add the chicken thighs and mix to coat. Cook on low 6 hours or high 3 hours. We always advocate the low and slow  if at all possible.
  2. Transfer the chicken to a cutting board. Using two forks, shred the chicken and discard the bones. Stir the cooking sauce into the chicken to taste. Use as much or as little as you want. We’d bung it all in.
  3. Serve up in buns, tacos or a flip-flop, it’ll all be just as incredibly tasty whichever way you choose.