(adapted from South Beach Taste of Summer pulled turkey recipe) Can be made ahead
In a medium saucepan, combine broth, tomato sauce, vinegar, syrup, garlic, Worcestershire sauce, mustard and pepper flakes; bring to a boil over medium-high heat. Reduce the heat to low and add chicken; cover and simmer for 30 minutes.
Using a slotted spoon, transfer chicken to a large bowl to cool for about 10 minutes. Continue cooking sauce, uncovered, until reduced by half, 10-15 minutes (you should have at least one cup). Remove from heat and transfer 1/2 cup of sauce to a small bowl, leaving remaining sauce in the pan.
Using 2 forks, shred (pull) chicken. Return pulled chicken to the saucepan and stir to coat evenly with remaining sauce.
(if making ahead refrigerate at this point)
Cook over low heat, just to warm through. Divide meat among buns and drizzle evenly with reserved sauce. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 244 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 142.9mg | 44 % | |
Sodium 648.8mg | 22 % | |
Potassium 508mg | 13 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.4g | ||
Protein 32.7g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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