Even though in Florida we have to drive north to get to the south (Florida is really just a borough of New York City after all) I still consider that I live in the South. And I love all Southern food.
I am a huge fan of pulled pork, and even though it is easy to make, it takes forever to prepare. And unfortunately I don’t get memos from my cravings telling me they are going to arrive in twelve or twenty-four hours. So when my last craving for a gluten free pulled pork sandwich hit, I decided to use chicken instead. The verdict? Not only quicker than pork, but oh, so delicious!
This recipe has so many flavors going on – cherry and chipotle (sweet and spicy) mixed with cilantro and lime (tangy and bright) it really is a party in your mouth!
By the way, to make this recipe even quicker, you can just get a couple rotisserie chickens from the grocery store (make sure they’re gluten free!), shred those up and away you go!
Gluten Free Cherry Chipotle Pulled Chicken with Cilantro Lime Cole Slaw
3½ – 4 pounds chicken parts, skin on, bone in
4 cups gluten free chicken stock or water
1 (10-ounce) jar maraschino cherries without stems
1 cup ketchup
¾ cup pineapple juice
1 tablespoon Worcestershire sauce
1 tablespoon dried garlic
1 tablespoon dried onion
1 – 3 teaspoons chipotle chili powder (depending on how spicy you like it)
½ cup sour cream or dairy free sour cream
½ cup mayonnaise
2 teaspoons sugar
Juice of 2 limes
1 (14-16 ounce) bag cole slaw
4 green onions, thinly sliced
½ cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper to taste
8 gluten free hamburger buns, toasted or warmed
Place the chicken in a saucepan or Dutch oven with the chicken stock or water. Bring to a boil, cover the pot, reduce heat to a simmer and cook until the chicken is cooked through, about 20 – 25 minutes. Remove the chicken from the liquid, let cool enough to handle then remove the skin and bones and shred.
Puree the maraschino cherries along with their liquid in a blender. Pour into a large saucepan and add the ketchup, pineapple juice, Worcestershire sauce, garlic, onion, and chipotle chili powder. Stir to combine. Bring to a boil, reduce heat and simmer, uncovered, until thickened to the consistency of barbecue sauce, about 30 minutes. Add the shredded chicken to the sauce, stirring to combine.
In a large mixing bowl, combine the sour cream, mayonnaise, sugar, and lime juice, whisking until smooth. Add the cole slaw, green onions, and cilantro. Toss to combine. Season to taste with salt and pepper.
Place some chicken on the bottom half of a hamburger bun, top with cole slaw and the top half of the bun.
A gluten free recipe that serves 8
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