Pulled pork with sweet and tangy sauce


  1. 1 1/2 cup ketchup
  2. 1/2 cup molasses
  3. 2 tablespoon Worcestershire sauce
  4. 1 tbsp hot sauce
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 cup chicken broth
  8. 2 tablespoons molasses
  9. 1 tbsp sugar
  10. 1 tbsp Liquid Smoke
  11. 1 teaspoon unflavored gelatin
  12. Salt and pepper
  13. 2 lb boneless, skinless chicken thighs, haft Crossways
  14. Hot sauce


  1. Combine the first six ingredients in bowl and set aside. Bring broth, molasses, sugar, 2 teaspoons Liquid Smoke smoke, gelatin, 1 teaspoon salt to boil in large Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to simmer. Reduce heat to medium-low, cover and cook stirring occasionally until chicken is easily shredded with fork, about 25 minutes

  2. Transfer chicken to a medium bowl and set aside. Strain cooking liquid through fine strainer and set aside in a covered Bowl. Let liquid settle for 5 minutes, skim fat from surface, saving in separate Bowl.

  3. Using tongs, squeeze chicken until shredded into bite small pieces. Transfer chicken, one cup sauce, one half cup reserved liquid, three tablespoons skimmed fat and one teaspoon Liquid Smoke. Cook mixture over medium heat, stirring frequently until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Seasoned with salt, pepper, and hot sauce to taste. Serve, passing remaining sauce separately.

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