Memorial Day makes me picture the rows of white crosses at the American Cemetery in Normandy, France closely followed by the eerily silent D-Day beaches. Those images make me profoundly grateful for those who have the courage to stand up for American Freedom today, during the American Revolution and every day in between.
Memorial Day also conjures up images of backyard cookouts, barbeque, laughter, and American lager. Not that I need an excuse to eat barbeque! This week I tried a new barbecue recipe from the Good Housekeeping Cookbook 1955 edition, “Bert’s Superb Barbeque Sauce”. I have no idea who Bert is, but his barbeque sauce is superb!
I decided to use the sauce to make my Slow Cooker Barbecue Pulled Chicken. I’ve made pulled chicken in the slow cooker several times and it doesn’t get much easier than this. “Bert’s” barbecue sauce recipe is perfect for this dish because it is liquid enough to stand up to the long cook time. Barbecue Pulled Chicken would be the perfect Memorial Day main dish: easy, delicious, and stress-free. Serve on a bun with the Sweet Coleslaw below for the perfect meal!
Bert’s Superb Barbecue Sauce
Good Housekeeping Cookbook 1955 Ed.
¼ cup vinager (I used cider vinager)
½ cup water
2 tablespoons prepared mustard
½ teaspoon pepper
1 ½ teaspoons salt (I only used ½ teaspoon)
¼ teaspoon cayenne pepper, rounded
1 thick lemon slice
1 sliced onion
¼ cup butter
½ cup catchup
2 tablespoons Worcestershire sauce
1 ½ teaspoons liquid smoke (OPTIONAL – this just seems so wrong)
In saucepan mix vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onion and butter. Simmer, uncovered, 20 minutes. Add catchup and Worcestershire sauce; bring to boil. Remove lemon slice. I would usually puree the sauce until the onions are fully incorporated but I think the slow cooked onions are the perfect complement to the pulled chicken. If you are going to use the barbecue sauce for another recipe or just as a condiment, I would reduce it in a small saucepan over high heat first.
Slow Cooker Barbecue Pulled Chicken
Pour all the barbecue sauce above over 2-4 boneless, skinless chicken breasts placed in a slow cooker. If you like a lot of sauce, I would double the recipe above for 4 breasts. Cook on low for 6 hours or on high for 3 hours. I have made it both ways and it is definitely better cooked on low. High will certainly do in a pinch!
Remove chicken to a cutting board and shred with two forks. Hold the chicken breast with one fork and scrape at one end of the breast with the other fork until all the chicken has been shredded.
Place in a serving dish and cover with some of the reserved sauce. Cover with foil to keep warm. This particular barbecue sauce is too runny for my taste, so I reduced it in a small saucepan on the stove over high heat.
Sweet Restaurant Slaw
1 (16 oz) bag coleslaw mix or you can shred your own cabbage (½ head + 1 carrot)
[I like to add 1 small bag of broccoli slaw mix]
2 tablespoons diced onion
1/3 cup (scant) creamy salad dressing (I use Light Miracle Whip)
2 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar (I use rice vinegar)
¼ teaspoon salt
1 teaspoon poppy seeds
Whisk together sald dressing, vegetable oil, sugar, vinegar, salt and poppy seeds in a medium bowl. Pour over coleslaw & broccoli slaw mixes and toss to coat. Chill at least 2 hours prior to serving. [Unfortunately this step is necessary. I tried to serve it after only 30 minutes in the refrigerator and it was a bad plan.]
With a little prep-work early in the day, your whole dinner can be ready in a matter of minutes! Love it!
This Barbecue Pulled Chicken would also be heavan paired with Sweet Southern Cornbread. Yum!!