My husband is a barbecue nut. He loves it. He says that barbecue sauce is one of his top two favorite foods. (The other is parmesan cheese... he's really out of luck living in South Asia!) : )
To make up for his lack of barbecue options on this side of the world, I have experimented with several different options. The one that he asks for most often are these simple pulled chicken sandwiches. They're a quick go-to meal, especially if you have a place where you can buy burger buns!
Pulled Chicken Barbecue
Directions:
Mix together in a bowl the sugar, paprika, dry mustard, and a teaspoon of salt.
Mix and rub on the outside of the chicken breasts.
Mix together in a bowl the sugar, paprika, dry mustard, and a teaspoon of salt.
Mix and rub on the outside of the chicken breasts.
Heat 1 t. of oil in the bottom of the pressure cooker. Quickly sear the chicken breasts on both sides in the oil. Don't cook too long, just brown the tops and bottoms.
Pour water and ginger ale into pressure cooker. Seal the lid. Bring to high pressure and cook for 10-15 minutes.
Remove from pressure cooker, and use two forks to shred the chicken.
Pour off all but ½ cup of the drippings from the pressure cooker. Put pressure cooker on a medium heat (without the lid on) and add ketchup, brown sugar, prepared mustard, and apple cider vinegar. Use a silicone spatula or wooden spoon, making sure to scrape the bottom of the pot to incorporate any drippings sticking to the bottom on the pan.
Turn heat down and simmer for 10 minutes. Taste for seasoning. I have found that this bbq sauce tastes strongly of vinegar at this point. Don’t worry; it will mellow out once you mix it in with the pulled chicken.
Add bbq sauce to the chicken. You may not want or need all of it. It depends on your taste. I use all of mine, but I really love sauce! Great with potato or pasta salad, or just plain chips or McCain Super Wedges for a quick and easy meal! :)
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