Substituting pork with turkey makes this traditional BBQ sandwich a lighter option for lunches or outdoor barbecues!
- Prep Time20 Minutes
- Cook Time120 Minutes
- Ready In Time140 Minutes
Ingredients
Servings:
4
Yield:
Serves 4-6
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1 kg (2.2 lbs.) whole skinless, bone-in Canadian Turkey Thighs
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2 cups (500 mL) favourite Barbeque Sauce
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1 cup (250 mL) Poultry Stock
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Apple Slaw
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1/2 340 g bag (11 oz. bag) Coleslaw Salad
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2 Granny Smith Apples, finely julienned
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1 small Red Onion, finely sliced
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1/2 cup (125 mL) light Mayonnaise
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1 tsp (5 mL) Dijon Mustard
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1/2 Lemon, juiced
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1 tsp (5 mL) Poppy Seeds
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Salt and Pepper
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Directions
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Place barbeque sauce and stock in an oven-proof casserole dish with a tight-fitting lid.
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Place turkey thighs on top and cover with mixed sauce. Place lid on top and braise in a 325º F (162º C) oven for 1 1/2 hours.
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Uncover, spoon sauce over meat and continue to cook uncovered for an additional 30 minutes. Remove meat from pot and cool slightly.
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Using two forks start to shred the meat into long strands and place the pulled meat back into the pot with the remaining sauce.
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Gently mix the meat into the sauce and serve on toasted buns with apple slaw.
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Apple Slaw: mix all ingredients together and refrigerate until time to serve.
Notes & Tips
Notes & Tips: