fruitcake I made for my dad. Yes, I realize that I made that cake a month prior, but the sauce was still fine (acidy things tend to keep well under refrigeration). That became the starting point for a barbecue sauce.
Where am I going with all of this? Why, it's a riff on a classic pulled pork sandwich with cole slaw. Only it's pulled chicken with celeri remoulade. And it was quite delicious, if I do say so myself.
If you don't like celeriac, feel free to substitute your favorite cole slaw.
Pulled Chicken with Cranberry BBQ Sauce
1/2 cup onion, chopped
1/2 cup whole berry cranberry sauce
1/4 cup ketchup
4 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons yellow mustard
1/2 cup, packed, brown sugar
1 teaspoon Sriracha (or more to taste)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
3 cups cooked chicken, roughly chopped
salt and pepper
In a saucepan, cook onion in a dribble of olive oil and a pinch of salt until soft and translucent. Add next 10 ingredients and bring to a boil. Lower heat and cook 5 minutes. Add chicken and stir well to coat with sauce. Cook for 15-20 minutes until warmed through. Serve on potato rolls with celeri remoulade.
Posted on Minxeats.com.