Tonight’s dinner is my indoor barbeque trick that works to make pulled chicken, pulled pork, or beef! Tonight, I’m making the chicken variarion. Here’s what you’ll need:

My method doesn’t add barbeque sauce until the end. The slow cooker is a mpist cooking environment, so if you cook the meat in sauce, it will all get diluted from the meat juices. I use a flavor base that makes the meat taste like it got smoked outdoors, and then add the sauce at the end for maxiumum flavor and consistency control. 

Place the chicken breasts, or a pork loin, or a beef chuck roast, in a slow cooker, sprayed with cooking spray. Cover with mustard.


Sprinkle with some liquid smoke, I use 1/8 teaspoon per pound of meat. Liquid smoke is actually an all natural product… it’s literally water smoked with real hardwood smoke.

Next, add a teaspoon of smoked paprika per pound of meat, and as much black pepper as you like.

Cover, and cook on high 4 hours for chicken, or on low 8 to 10 hours for pork or beef. Shred the meat (a potato masher does a great job!)

Then add barbeque sauce until it’s the consistency you like. 

Serve with sliced pickles… pickled jalapenos if you can handle it… on homemade hamburger buns, with a green salad.

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