Rather than making pulled meat with a bunch of sugar/high fructose corn syrup from BBQ sauce, try this delicious and easy recipe!
3 lbs boneless chicken thighs or pork shoulder
½ cup apple juice- no sugar added
1 Tbsp apple cider vinegar
1 Tbsp liquid smoke
1 Tbsp kosher salt (I use Kosher salt a lot because it doesn’t have anti-clumping agents added and it is great for keeping moisture and flavor in the meat.)
Put the meat in a crockpot, pour the apple juice over the top, add the liquid smoke and vinegar, and finally sprinkle the meat with kosher salt. Cook on low for 8 hours or high for 4 hours. Once complete, drain the liquid until it reaches about halfway to the top of the meat. Some meats emit more liquid than others. Pull the meat apart with forks and serve as a salad/coleslaw topping, in lettuce cups with coleslaw, or by itself with a side of veggies. You can also serve it on a bun but that adds sugar of course, and I recommend you try a new way of eating pulled chicken/pork.
Tip: Under pressure, most meats cook completely and falls apart after 20-40 minutes so you can make this much faster in a pressure cooker or instant pot!