John and I spent a weekend in Washington DC a few years ago and stayed at a really nice hotel right next to the White House. Our hotel had a great roof top restaurant with a view of the White House roof and lawn. It was interesting eating and watching all the men with huge guns on the roof a short distance away. Now before you wonder where I'm going with this seemingly unrelated story, let me tie it in for you. When we were there John ordered a pulled pork sandwich- something I had never seen him eat before. That man is truly a man of mystery I'm telling you- I learn something new daily!
That event wasn't overly memorable and truly I hadn't given it much thought until I saw this recipe on a blog. It instantly reminded me of our lovely weekend away and I knew I'd give it a shot. Plus, it has chipotles in adobo in it which has quickly become one of my favorite ingredients ever. John loved the sandwiches and was thrilled to have them. They were smoky, saucy, and tender. Delicious.
Best of all- I continued with my New Year's resolution and repurposed the leftovers instead of tossing them. I halved this recipe and there was still a ton left so I used the leftover meat to make chicken tacos. I figured the chipotles in adobo would give it a flavor that worked for tacos and it surprisingly did! Big fan of not wasting food- big fan. Let's hope I can keep it up!
**Don't forget to follow me on facebook- the first giveaway ends Sunday (TODAY) at noon (EST) but there will be another giveaway Monday and one on Thursday!
Source: Apple A Day
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless, skinless chicken thighs or breasts trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. Serves 8-10.