I’ve always hated shredding meat for pulled chicken.
I love eating it, but the process was time consuming. So, most of the time I avoided recipes for pulled pork or chicken. The two fork method seems slow and cumbersome. Shredding it by hand well…, I just don’t love doing it. So, when I thought about using the stand mixer for this purpose…I was excited to try it.
I was amazed how well it worked!
I put the cooked chicken in the mixer bowl. I started it off on slow speed to see how it would work. No problem there. I turned my Kitchenaid up to speed 4 and in approximately 1 minute I had shredded chicken.
BBQ Pulled Chicken
1 lb. Chicken, I used boneless chicken breast because that’s what I prefer
2 Cups Chicken Stock
¼ Cup white wine
½ teaspoon oregano
½ teaspoon cumin
For the BBQ Sauce;
1 medium-sized onion, diced
2 cloves garlic, minced
2 Tablespoons vegetable oil
1 cup ketchup
¼ Cup Sweet Chili Sauce, you can find this in Asian specialty stores
¼ Cup cider vinegar
1/4 Cup soy sauce
1/4 Cup brown sugar
2 tablespoons prepared mustard
1/2-1 teaspoon liquid smoke, depending on preference.
- I cut the chicken breasts in thirds across the grain so that the shreds wouldn’t be too long and the chicken would cook more evenly. Put the chicken broth into a medium sauce pan, add the wine, oregano, and cumin. Heat to boiling and then add the chicken. Once it returns to a boil, turn down the heat and simmer for 20 minutes.
- Turn off the heat and let it cool slightly before placing the cooked chicken in the bowl of your stand mixer. Start the mixer on low speed, then turn up to speed 4. The chicken will be shredded in less than 1 minute.
- Reserve the chicken broth in a container for another day. Add two tablespoons of vegetable oil to the pan and heat on medium. Add your diced onion and cook until translucent. Then add the garlic and turn the heat down to low. Stir the onion mixture occasionally until caramelized.
- I used a crock pot to make the BBQ sauce so I could keep the chicken warm until I was ready to serve it. So into the crock pot I
added the ketchup, chili sauce, cider vinegar, soy sauce, brown sugar, mustard, and liquid smoke and stirred to combine. Then I added the onion mixture and the chicken and mixed it until evenly distributed. The chicken was just above the level of the sauce so I added ¼ Cup of water so it was just covered. Heat thoroughly and serve on hamburger buns. I also topped mine with coleslaw.
These were wonderful! And sooo easy! The BBQ sauce was sweet and smoky. The coleslaw I made with lemon juice, onion, carrot, and about 1/3 Cup of mayo so it had a tanginess. The combination of the two, pure heaven! I’ll be making this again soon! After trying this I’m positive it would work for pulled pork as well. It’s quick and easy with my Kitchenaid! I’m happy!