BBQ shredded turkey is so delicious. You can stuff into a tortilla of between two slices of crusty bread topped with pickled red onions and apple cider vinegar coleslaw. My favorite thing about this recipe is that you can put it together in the pot and let it sit for 3-4 hours without doing anything.
The key to this recipe is to have homemade BBQ sauce on hand so you can be super lazy and watch the meat shred itself in a pot of sauce. Mmmm. Oh and I did I mention that I add carrots and onions to my shredded meat? Mmmm...Keep reading to get the BBQ sauce recipe.
Once you have made the recipe, add it to 3 cups shredded turkey, 1 diced, sauteed onion and a diced carrot.
I make a Kansas City-style barbecue sauce because it is smoky and subtly sweet.
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ketchup
- 1/3 cup molasses
- 1/3 cup dark brown sugar
- 1/3 cup cider vinegar
- 2 tablespoon yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
- Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month
Slow-Roasted BBQ Turkey
- 1 yellow onion, diced
- 1 carrot, diced
- 3-4 cups shredded turkey
1. Saute the onion in a dab of olive oil. Add the carrots. Cook for 5 minutes.
2. Add the turkey and the BBQ sauce. Cook on low for 2-5 hours.
Serve as you wish. Or freeze for another day...which you won't because once you have one, it'll disappear before it can freeze.