This is a recipe that I put together way back in college and has always been a big hit with everyone. I used to do it with a pork tenderloin, but we don’t eat a whole lot of pork anymore so I used chicken (but if you want pulled pork do it! It works great- just make sure you place the loin fat side up when you put it in the crockpot). I love this recipe because it’s crazy easy, you can be away from it all day (if you use your slowcooker) and come home to an INSANE meal …not to mention my secret trick that makes it even easier! I am including my recipe for house made BBQ sauce, but if you have a bottled version that you like, then just use that. We like it sweet and spicy over here, so if that’s what you’re looking for then this is the BBQ sauce recipe for you!
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You will need:
For the dry rub (2 Tbs reserved for the sauce):
1/2 cup brown sugar
2 tsp smoked paprika
1 Tbs salt (I use JANE’S KRAZY mixed up salt… of course)
1 Tbs ground black pepper
1 Tbs ground cumin
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs cayenne pepper
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4 boneless, skinless chicken breasts
1 bottle brewery style root beer (<< *secret trick)
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For the BBQ Sauce OR use your favorite bottled brand:
Olive oil
2 Tbs dry rub (above)
1 medium sized onion (finely chopped)
1/4-3/4 tsp cayenne (depending on your preferred spice level, 3/4 is what I use and it’s prettttttty spicy)
1/2 cup Bourbon (I had BULLEIT on hand, but use any bourbon you like)
1/3 cup brown sugar
2 cups organic ketchup// a 24 oz bottle (if you make your own, bless you! and use it proud!)
1/4 cup vinegar (I used white wine vinegar but apple cider will also work)
1 Tbs soy sauce
First, get your spice rub together. Mix all the ingredients into a bowl and fully incorporate (starting with the brown sugar through the cayenne)
Next, put your chicken breasts into a dish that will hold all of them and fit in your fridge.
Thoroughly coat every side of your chicken with your dry rub and firmly pat the rub into the chicken (hence the term “dry RUB”) Reserve 2 Tbs of the mixture for your BBQ sauce, and use every last bit on your chicken.
Place in your fridge for at least an hour (I don’t cover mine…It might weird you out to have raw uncovered chicken in your fridge… and if it does, cover it!) ** This part can be done overnight if you plan on throwing it in before work.
Once your chicken has sat for at least an hour, take it out and add to your crockpot. dumping as much of the dry rub that fell off in with it. Now… The fun secret trick! Pour in one bottle brewery style root beer! Cover and cook on low for 6-8 hours.
While your chicken cooks (or the night before) you can prepare your housemade BBQ sauce. Coat a small sauce pan with olive oil and get it heating on medium heat. Toss in your onions, cayenne, and 2 Tbs of dry rub that you reserved. Cook for about 2-3 minutes, stirring often.
Once your onions have begun to caramelize, pour in your bourbon! Let simmer for about 2-3 minutes and let the alcohol cook out. It will still smell like Bourbon, but the alcohol will be cooked out.
Toss in your remaining ingredients (the brown sugar through the soy sauce) stir, and let simmer on very low for about an hour; stirring occasionally. Once your sauce is done taste and adjust… If you like it on the smokey side add more smoked paprika, if you like it SWEET sweet (Like my husband) add more brown sugar, although it’s quite sweet to begin with in my opinion… what I’m saying is the world is your oyster at this point, tailor it to your preferences. Once it satisfies your taste buds, you can set it aside or refrigerate overnight.
When 6-8 hours or so have passed and the chicken falls apart slightly if lifted with tongs, it’s time to “pull”. Pour out the cooking liquid (it’s okay if a little gets left behind) and using two forks pull the chicken apart until bite sized shreds form.
Pour over half of your BBQ sauce over and stir to incorporate. Spoon onto buns OR just eat it by itself, but either way top it off with some extra BBQ sauce! Summer is coming (and so are bathing suits) so we omitted the buns in the Ariza household and ate it with roasted cauliflower and an arugula salad with goat cheese!
CONDENSED (well kinda)
You will need:
For the dry rub (2 Tbs reserved for the sauce):
1/2 cup brown sugar
2 tsp smoked paprika
1 Tbs salt (I use JANE’S KRAZY mixed up salt… of course)
1 Tbs ground black pepper
1 Tbs ground cumin
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs cayenne pepper
–
4 boneless, skinless chicken breasts
1 bottle brewery style root beer (<< *secret trick)
–
For the BBQ Sauce OR use your favorite bottled brand:
Olive oil
2 Tbs dry rub (above)
1 medium sized onion (finely chopped)
1/4 -3/4 tsp cayenne (depending on your preferred spice level, 3/4 is what I use and it’s prettttttty spicy)
1/2 cup Bourbon (I had BULLEIT on hand, but use any bourbon you like)
1/3 cup brown sugar
2 cups organic ketchup// a 24 oz. bottle (if you make your own, bless you! and use it proud!)
1/4 cup vinegar (I used white wine vinegar but apple cider will also work)
1 Tbs soy sauce
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STEPS:
Mix all the dry rub ingredients in a bowl and fully incorporate (starting with the brown sugar through the cayenne)
Thoroughly coat every side of your chicken and firmly pat the rub into the chicken. Reserve 2 Tbs of the mixture for your BBQ sauce, and use every last bit on your chicken. Put chicken in a dish and place in your fridge for an hour ** This part can be done overnight if you plan on throwing it in before work.
Once your chicken has sat for an hour, take it out and add to your crockpot. dumping as much of the dry rub that fell off in with it. Pour in one bottle brewery style root beer! Cover and cook on low for 6-8 hours.
While your chicken cooks (or the night before) prepare your housemade BBQ sauce. Coat a small sauce pan with olive oil and get it heating on medium heat. Toss in your onions, cayenne, and 2 Tbs of dry rub that you reserved. Cook for about 2-3 minutes, stirring often.
Once your onions have begun to caramelize, pour in your bourbon! Let simmer for about 2-3 minutes and let the alcohol cook out.
Toss in your remaining ingredients (ie. the brown sugar through the soy sauce) stir, and let simmer on very low for about an hour; stirring occasionally. Once your sauce is done taste and adjust. Once it satisfies your taste buds, you can set it aside or refrigerate overnight.
When 6-8 hours or so have passed and the chicken falls apart slightly if lifted with tongs, it’s time to “pull”. Pour out the cooking liquid (it’s okay if a little gets left behind) and using two forks pull the chicken apart until bite sized shreds form.
Pour over half of your BBQ sauce over the chicken and stir. Spoon onto buns OR just eat it by itself… but either way top it off with some extra BBQ sauce!