Big Joe® Pulled Chicken Recipe

Prepare and Sear

Pat chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub olive oil over chicken, then evenly season with the spice mixture on both sides. Heat a large heavy skillet or Dutch oven over medium-high heat. When hot, add chicken and sear 2–3 minutes per side until golden (you do not need to cook through).

Braise

Add 1 cup low-sodium chicken broth to the skillet, scraping up browned bits. Reduce heat to low, cover, and simmer gently 18–22 minutes, or until internal temperature reaches 165°F (74°C) and chicken is tender. Alternatively, transfer seared chicken and broth to a 325°F (160°C) oven-safe dish, cover tightly, and bake 20–25 minutes until done.

Shred

Remove chicken to a cutting board and let rest 5 minutes. Using two forks or meat claws, shred the thighs into bite-sized pieces. Return shredded chicken to the skillet with remaining braising liquid; spoon the liquid over the chicken to keep moist but discard most excess liquid if very watery.

While chicken braises (or immediately after searing), make the red sauce. In a medium saucepan over medium heat combine 1 tablespoon olive oil (use the pan drippings if available), grated onion and minced garlic. Sauté 3–4 minutes until translucent and fragrant, stirring to avoid browning.

Add crushed tomatoes, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, ground cumin, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning: add honey if you want a touch more sweetness, extra vinegar for brightness, or more hot sauce for heat.

Once sauce has reduced to desired consistency, use an immersion blender for 10–20 seconds if you prefer a smoother texture (optional). Keep warm on the lowest heat setting.

Add 1 to 1 1/2 cups of the red sauce to the shredded chicken in the skillet, tossing gently until chicken is evenly coated. Cook together 2–3 minutes over low heat so chicken absorbs the sauce. Reserve any remaining sauce to serve extra on the side.

If toasting buns: spread butter on cut sides and toast in a hot skillet or under a broiler until golden, about 1–2 minutes.

Pile 1/3 to 1/2 cup sauced pulled chicken onto each bun bottom (adjust amount to serve 6). Top with pickles and optional coleslaw for crunch and acidity. Spoon extra Melvin's Red Sauce over the chicken if desired, then cap with bun tops.

Serve immediately while hot. Leftover pulled chicken keeps in an airtight container in the refrigerator 3–4 days; reheat gently in a skillet with a splash of water or additional sauce to restore moisture.