The perfect way to take any leftover turkey (or rotisserie chicken) and turn it into a juicy, meaty slider pumped up with a slather of savory homemade barbecue sauce and the spicy crunch of pickled shallots and Fresno chiles!
Prep time: 15 minutes
Cook time: 15 minutes
Pickled Fresnos and Shallots:
2 fresno chilies, thinly sliced and seeded for mild spice
2 to 3 shallots, thinly sliced
1 cup apple cider vinegar
1 cup water
2 tablespoon kosher salt
2 tablespoons granulated sugar or apple juice
BBQ Sauce (makes about 2 cups):
2 tablespoons unsalted butter
2 yellow onions, chopped
3 cloves garlic, sliced
1 habanero pepper, slit
2 cups tomato sauce
½ cup apple cider vinegar
1/3 cup molasses
1-2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Leftover Thanksgiving turkey, shredded
Splash chicken stock, optional
Hawaiian slider rolls
•Begin by quick-pickling the fresnos and shallots. Place the fresnos and shallots in a heatproof container and set aside. To a small saucepan, add the apple cider vinegar, water, salt and sugar. Bring to a simmer and allow to simmer until the salt and sugar have dissolved, 3 to 5 minutes. Pour the liquid over the fresnos and shallots and allow to cool to room temperature. Store the fresnos and shallots in an airtight container for up to one week in the refrigerator.
•While the fresnos and shallots are cooling, prepare the sauce. In a clean small saucepan add the butter and place over medium heat. Once melted, add the onion and garlic and allow to cook until softened and lightly golden, 5 to 7 minutes. Season with salt. Add the habanero, tomato sauce, apple cider vinegar, molasses, Worcestershire sauce, brown sugar and mustard. Bring to a boil then reduce to a simmer over low heat and allow to simmer for 10 to 15 minutes to allow the flavors to melt. Season the sauce with salt and pepper.
•Once simmered, remove the habanero then transfer the mixture carefully to the carafe of a high-speed blender and blend until smooth. Taste and adjust seasoning to your liking. Store the sauce in an airtight container in the refrigerator for up to one week.
•To prepare the pulled turkey: In a medium pot, place the leftover turkey and about half of the sauce (or however much sauce is to your liking!). Add a splash of chicken stock or water and bring to a simmer. Allow the turkey and sauce to simmer for 10 minutes or so until the turkey is moist, warm and sauce has coated everything nicely.
•Serve the pulled turkey on top of toasted Hawaiian rolls with pickled fresnos and shallots. Be sure to have extra BBQ sauce on the side.