Classic slow-cooked BBQ taste, in half the time

By Jim Bailey

Nothing fancy, but this is crazy tasty! You won’t need to use a slow cooker to wait for something this good. By softening the spices in this pulled chicken recipe and relying on the great taste of White Barbecue Sauce, you will be pleasantly surprised that you won’t miss classic barbecue at all.

About 2 pounds boneless, skinless chicken breasts
1 teaspoon each salt and black pepper
1/2 cup orange juice
1/2 cup soy sauce
1 tablespoon apple cider vinegar
1/4 cup hoisin sauce
1 teaspoon Chinese 5-spice powder


Place chicken in a medium saucepan and cover with 2 inches of water.

Turn heat on medium, place the cover on a little askew to allow steam to escape, and boil for 15 minutes, or until completely cooked through.

Drain water and add orange juice and soy sauce.

Take lid off, reduce heat to low and simmer 15 additional minutes. If you notice the juice running dry, add more if needed.

Remove chicken and pan from heat and allow to cool to room temperature.

Remove chicken to clean work surface and shred with two forks, or simply chop with knife.

Return pulled chicken to pot and add remaining ingredients, blending well.

Top with White Barbecue Sauce, which is simply 1 cup mayonnaise, 1/3 cup apple cider vinegar, 2 tablespoons Dijon-style mustard, 1/2 teaspoon each ground or cracked black pepper, garlic powder and liquid smoke(optional) and a 1/4 teaspoon salt all mixed well and refrigerated at least 3 hours.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

RSSComments (0)

Trackback URL

Comments are closed.