The Crazy Kitchen: Slow Cooked Barbecue Pulled Turkey

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Wednesday, 6 June 2012

Slow Cooked Barbecue Pulled Turkey

Pulled Pork is a popular dish in certain states in the US, usually slow cooked over a barbecue and then pulled apart and  mixed with a barbecue sauce. In my quest to discover new ways to use turkey I decided to try and make a pulled turkey and enter it into the competition in conjunction with Lean on Turkey that BritMums are currently running. I only really used to use turkey mince or breast but I'm now realising how versatile turkey can be and turkey thigh, which I'd rarely used before, is great in lots of dishes, including this one.

Slow Cooked Turkey
800g Turkey Thigh Joint
2 red onions
2 garlic cloves
1 tbsp Dijon Mustard
8 Cloves
330ml can of Cider (I used pear cider)
1 tsp ground black pepper

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

  • Slice the red onions in half and lay in the bottom of the slow cooker with the peeled whole garlic cloves
  • Stud the turkey joint with the cloves and spread the mustard over & place onto the onions
  • Pour the cider around the turkey and sprinkle with the pepper
  • Cook on high for 4-5 hours
  • Whilst the turkey is cooking make the barbecue sauce by adding all the ingredients to a saucepan
  • Simmer over a medium heat for around 45 minutes until thickened
  • Use a stick blender to blend to a smooth puree, or allow to cool before blending in a food processor
  • When the turkey is cooked remove it from the slow cooker & remove the cloves and any excess fat and skin
  • Shred the turkey with a fork
  • Discard the contents of the slow cooker and place the shredded turkey in, along with the barbecue sauce, reserving a small amount for dipping
  • Heat for approx 10 minutes until warmed completely through


Serve in a pitta bread with potato wedges, corn on the cob and homemade chunky coleslaw

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