INGREDIENTS :

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• 1.5 kg chicken thigh

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• 1 Tbsp brown sugar

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• 1 Tbsp chilli powder

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• 1 tsp onion powder

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• 1 tsp garlic powder

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• 1 tsp cumin

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• 1 tsp kosher salt

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• 1 tsp black pepper

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• ​300 ml of liquid (apple juice, beer, coca cola, broth, or water)

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• ​2 Tbsp Danwood Liquid Smoke®

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• Danwood BBQ Sauce for coating meat at the end.

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INSTRUCTIONS :

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The night before, mix all the dry spices together and coat or mix well with the meat. If using chicken, remove the skin then coat. Cover and put in refrigerator.

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Oven: Place meat in pot and add the liquids. Cook for 3h at 150C. Remove the cover and continue cooking for 1 to 2 hours to reduce the amount of liquid. The meat should then be easy to shred with 2 forks. Combine with Danwood BBQ Sauce if desired.

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Stovetop, slow cooker: Place the meat in a pot and add the liquids. Cover with lid and bring to boil at medium high. Reduce to simmer. Leave to simmer for 2 or 3 hours, until the meat shreds easily. Stop the cooking and shred the meat with forks. Add Danwood BBQ Sauce if desired.