Inspired by Carolina-style barbecue, this sandwich gets plenty of zing from a spicy, vinegary sauce and quick-pickled red onions. Any leftover onions can be refrigerated for up to 2 weeks.
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Generally, this is quite good, although I found the onions to be excessively salty. Also, a heads' up on the smoked cheese. Not all brands are alike. The smoked Gouda I bought was not smokey enough and a bit sour. That wasn't the fault of the recipe. I should have sampled the cheese before buying it. The pulled chicken is very good. Be careful not too overcook it, which I almost did. The apple slices are a nice touch.I served this on homemade hamburger rolls.
Awesome! We live in NC & this is a great alternative to pork bbq. I made the pulled chicken recipe using boneless thighs I had on hand-about 1 1/12 lbs. Ended up with nearly 3C pulled chicken. You would need at least 3C, maybe 4C for 4 sandwiches. Everything about the recipe worked - a little sweet, a little spicy; onions & apples were a great counterpoint. We used somewhat thin sliced of cheese - would definitely make them thicker next time - the smoky flavor of the cheese adds another dimension. Served on grocery bakery Kaiser rolls - really elevated them to the next level. Would be even more awesome on real bakery rolls. This will go into the regular rotation.
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