Ingredients:

  • 1.5kg boneless, skinless chicken thighs, trimmed
  • 473ml Dr Pepper (regular)
  • 240ml ketchup
  • 15g brown sugar, packed
  • 30ml apple cider vinegar
  • 15ml Worcestershire sauce
  • 15ml soy sauce
  • 2 cloves garlic, smashed
  • 8g smoked paprika
  • 5g garlic powder
  • 3g dry mustard
  • 6g kosher salt
  • 2g coarsely ground black pepper
  • 1g cayenne pepper

Instructions:

  1. Take your 1.5kg boneless, skinless chicken thighs and remove any large, hanging bits of fat. Note: Keep some fat for flavor.
  2. Combine 8g smoked paprika, 5g garlic powder, 3g dry mustard, 6g kosher salt, 2g black pepper, and 1g cayenne. Massage this into the chicken until every crevice is coated in red spice.
  3. Place 2 cloves of smashed garlic at the bottom of the slow cooker. Note: Smashing the garlic releases allicin for a more pungent flavor.
  4. Whisk 473ml Dr Pepper, 240ml ketchup, 15g brown sugar, 30ml apple cider vinegar, 15ml Worcestershire sauce, and 15ml soy sauce.
  5. Place the seasoned chicken into the pot and pour the liquid over it.
  6. Cover and cook on Low for 6 hours until the meat yields to the slightest pressure.
  7. Remove the chicken to a tray and shred into large chunks.
  8. Pour the remaining liquid into a saucepan and boil for 10-15 minutes until it looks like thick, bubbling maple syrup.
  9. Toss the shredded meat back into the reduced sauce to coat.
  10. Spread the coated meat on a baking sheet and broil for 3 minutes until the tips turn black and crispy.