Slow Cooked BBQ Pulled Turkey
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Essential Ingredient:
Turkey Thigh
Ingredients
For the slow cooked turkey:

800g Turkey Thigh Joint

2 red onions

2 garlic cloves

1 tbsp Dijon Mustard

8 Cloves

330ml can of Cider

1 tsp ground black pepper


For the barbecue sauce:

1 can Chopped tomatoes

1 onion, chopped

3 garlic cloves, chopped

1 tsp mixed spice

30g muscovado sugar

2 tbsp dark soy sauce

2 tbsp Worcestershire sauce

4 tbsp tomato puree

1 tsp chopped ginger

1 tsp Dijon mustard

4 tbsp white wine vinegar



To serve:
Serve in a pitta bread with potato wedges, corn on the cob and homemade chunky coleslaw.
Recipe from The Crazy Kithen.
Perfect for al fresco dining.
Method
  1. Slice the red onions in half and lay in the bottom of the slow cooker with the peeled whole garlic cloves
  2. Stud the turkey joint with the cloves and spread the mustard over & place onto the onions
  3. Pour the cider around the turkey and sprinkle with the pepper
  4. Cook on high for 4-5 hours
  5. Whilst the turkey is cooking make the barbecue sauce by adding all the ingredients to a saucepan
  6. Simmer over a medium heat for around 45 minutes until thickened
  7. Use a stick blender to blend to a smooth puree, or allow to cool before blending in a food processor
  8. When the turkey is cooked remove it from the slow cooker & remove the cloves and any excess fat and skin
  9. Shred the turkey with a fork
  10. Discard the contents of the slow cooker and place the shredded turkey in, along with the barbecue sauce, reserving a small amount for dipping
  11. Heat for approx 10 minutes until warmed completely through
Share
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