Smoky Mud Puddle Pulled Chicken - New Deal Distillery
Inspired by traditional Mexican mole sauce, this smoky-sweet recipe makes a great do-ahead camp meal.
Ingredients
- ½ cup ketchup (preferably a smoky ketchup such as Red Duck Smoky Ketchup)
- 1 TBSP light brown sugar
- 1 TBSP honey
- 1 TBSP chopped chipotle peppers in adobo sauce ( Note: you can save the remainder of the peppers and sauce packed in an airtight container in your fridge for up to 3 months)
- 1 clove garlic, minced
- 1 TBSP fresh oregano, chopped (or 1 tsp dried oregano)
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp mustard powder
- 2 tsp Worcestershire sauce
- 1 TBSP apple cider vinegar
- ¼ cup Mud Puddle Bitter Chocolate Vodka
- 2 ½ lbs. boneless, skinless chicken thighs
- Tortillas, salsas, and shredded cabbage for serving
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