Multipurpose and easy to make, this is a true winner winner chicken dinner.
Who knew this whole braising thing was easy? We did, that’s who. This Latin-flavored chicken is an easy FAF (fire and forget) recipe. The dark meat holds up well to extended cooking and is easy on the wallet to boot. Serve over rice or as a filling for tacos or burritos.
Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Chef’s Knife, Cutting Board, 2 Forks
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sauvignon Blanc, Vinho Verde, Pinot Grigio
Suggested Beer Pairing: Negra Modelo, Dos Equis, Corona
- 6 boneless skinless chicken thighs ($2.99/lb)
- 1 medium onion ($0.99/lb)
- 3 cloves of garlic ($2.99/lb)
- 3 C chicken broth ($3.25/32 oz)
- 2 limes ($0.33/each)
- 2 TBSP smoked paprika ($4.50/2.3 oz jar)
- 2 TBSP dried oregano ($3/1.5 oz)
- 2 TBSP ground cumin ($3/2.5 oz)
- 1 TBSP cayenne pepper ($3/2 oz jar)
- Preheat your oven to 300°F.
- Wash and trim your chicken thighs but leave a little fat on for flavor. Cut your onion into quarters, mince the garlic and toss all three into the Dutch oven.
Cut the onion into slices about 1/4 inch thick.
- Pour everything else in, halve your limes and wheeze the juice. Stir it all together and pop it in the oven for an hour or so. It’s done when you can pull the thighs apart easily with your forks. Keeping it in the pot, shred the pieces ’til they’re bite sized. ¡Buen provecho!
Squeeze in that citrus.
(There’s nothing else. Seriously, the recipe is that easy.)
Nirvana on a bun.
Easy. Repeat after us, “easy.” When you realize that the preparation of the accompaniment is more complicated than something as delicious as pulled pork you’ll punch yourself in the face for not making this earlier. This is a sweet and spicy play on Carolina-style (read: vinegar-based) barbecue that’s a no-fail FAF (fire and forget; there, we can make catchphrases too).
Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Colander, Mixing Bowl, Cheese Grater, Chef’s Knife, Cutting Board, Spoon, 2 Forks
Serving Suggestion: Family Style
Suggested Wine Pairing: Old Vine Zinfandel, Shiraz, Oaky Chardonnay
Suggested Beer Pairing: Pale Ale, Amber Ale, Red Ale, Scotch Ale
- 2-3 lbs boneless pork butt (usually around $2/lb)
- 1 head cabbage ($1.50/lb)
- 2 large carrots ($1.99/lb)
- 1 medium onion ($0.99/lb)
- 1 clove garlic ($1.99/lb)
- 1/2 C mayonnaise ($3.99/15 oz)
- Juice of 1/2 a lemon ($0.50/each)
- 2 TBSP white vinegar ($1.99/32 oz)
- 1 C honey mustard ($3/12 oz)
- 1/2 C sugar ($2.39/2 lb box)
- 1/4 C light brown sugar ($1.39/lb)
- 3/4 C apple cider vinegar ($2.79/32 oz)
- 1/4 C water (free)
- 2 1/2 TBSP chili powder ($3/3.5 oz jar)
- 1 TSP cayenne pepper ($3/2 oz jar
- 1 TSP Worcestershire sauce ($3.75/10 oz)
- Hamburger buns (optional) ($2.89/8 pack)
- Preheat your oven to 325°F.
- Whisk together the following ingredients in your dutch oven and simmer, stirring occasionally, for about 30 minutes: apple cider vinegar, both sugars, honey mustard, chili powder, cayenne pepper, Worcestershire sauce, water, garlic clove (peeled and halved), and 2 TBSP black pepper.
Whisk that sauce up and make sure the bottom doesn't burn.
- While your barbecue brew is cooking away salt and pepper your pork thoroughly. Once the sauce is ready pop that little piggy in and throw it in the oven for 2 – 2 1/2 hours or until you can slide a fork into it with no resistance.
- Using two forks, pull the meat apart until it’s fully shredded and has reabsorbed some of the barbecue sauce. Serve by itself or on a bun with a healthy scoop of slaw.
Shred that little piggy up real nice-like.
- Peel and wash your carrots, then shred them down on your cheese grater.
A cheese grater makes short work of the carrots and keeps the pieces consistent.
- Wash the cabbage and cut it off the core in quarters. Turn each piece on its side and slice into thin pieces (as thin as you can get without losing any fingertips).
Cut that cruciferous beauty into thin slices.
- Peel and cut the onion into eighths and slice into thin pieces (same fingertip rule applies).
- Throw everything in a mixing bowl, add the vinegar, lemon juice and mayo and stir it all together. Adjust the creaminess with more or less mayo and vinegar accordingly. Salt and pepper to taste and serve alongside (or on top of as we prefer) that beautiful pork butt.