Cooking Instructions
- 1
Brine:
- 2
Combine Brine Ingredients in pot and place on medium heat, stirring occasionally.
- 3
Remove from heat when the salt/sugar have dissolved and let cool to room temperature.
- 4
Place chicken in plastic bag/bowl and pour in brine to cover.
- 5
Place in refrigerator for 4-24 hours.
- 6
Remove chicken from brine, rinse, and pat dry.
- 7
Sauce/Chicken:
- 8
Using the Sauce Ingredients, combine water, bbq sauce, vinegar, hot sauce, onion, and garlic in a heavy pot.
- 9
Season the chicken with salt and pepper. Place into sauce pot, ensuring the chicken is covered by the liquid.
- 10
Bring to a boil. Once boiling, reduce heat and simmer for 15 minutes (or until chicken is cooked through). Remove chicken.
- 11
Boil the sauce until it reduces by about half.
- 12
While sauce is boiling/reducing, shred chicken with two forks. Note that the longer you let your chicken sit in the brine, the easier it will shred.
- 13
When sauce has reduced, turn heat down to low. Add salt/pepper to taste.
- 14
Add shredded chicken to sauce and heat through. Plate onto buns and serve.
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