This is an easy way to make pulled barbeque style chicken that people will swear is pork.
1 Whole Chicken, cooked (This is a perfect way to repurpose a rotisserie chicken from the grocery store. It doesn’t matter if it has seasoning or flavoring, as you will be pulling the skin off.)
1/2 jar Just Jan’s Apricot spread
1 tablespoon Onion Powder
1 tablespoon Mustard Powder
2 teaspoons Garlic Powder
1 teaspoon Cayenne Pepper
2 tablespoon Apple Cider Vinegar
1 tablespoon Mustard (dry dijon or a spicy mustard)
1 tablespoon Honey
Rolls or Soft Bread
Remove and discard the skin from the chicken.
Remove the meat from the bones.
Discard the bones (or save them for stock) and place the shredded meat into a large pot.
Pour the beer over the chicken. You may need two beers, as the chicken should be just covered.
Turn the heat to low to medium to bring the chicken to a low simmer.
Once the chicken is simmering add the following ingredients Just Jan’s Balsamic Onion Savory Spread, Just Jan’s Apricot Fruit Spread, onion powder, mustard powder, garlic powder, cayenne pepper, few pinches of salt and black pepper and the apple cider vinegar
Simmer until chicken breaks down and takes on a stringy appearance, liquid should be reduced by more than half.
Turn up heat to medium and then add mustard and stir.
Add honey and then stir to combine. If you like it sweeter, you can add honey to desired sweetness.
Remove from heat and serve chicken on soft bread or rolls with a slice of smoked gouda.