Clucking Pulled Pork Sandwich

Preheat the oven to 350 F.

Place the chicken breast on a rectangle of tin foil. Coat the chicken with the spice rub completely, forming a thin layer. My spice rub, as I mentioned above, is contained in the recipe for my Eye Round Sandwiches with Drippings Mornay Sauce, and is the one I like to use. But any good spice rub will do.

Once the chicken has been coated with the spice rub, fold up the edges of the tin foil all the way around to form a box with sides about 2 inches tall or more.

Put the packet on a baking sheet if you like. Bake the chicken for 30 minutes, or until cooked through. Place the breast, and all of the juices that are in the tin foil, in an individual gratin dish or some other small, shallow, personal-sized baking dish. It doesn’t matter all that much exactly what you use. Using a fork, roughly shred the chicken.

In a small bowl, combine the ketchup, brown sugar, mustard, vinegar, and red pepper flakes. Pour it over the chicken and toss the shredded chicken in the sauce using the forks. Place the entire little dish, chicken inside, in a sheet of tin foil, folded up as described before, just in case your baking vessel isn’t quite big enough. Bake for an additional ten minutes, just to infuse the chicken with the wet ingredients.

Once the chicken is out of the oven you can toast your bun. Some people like it toasted, some people don’t. I consider myself in the middle, at least as far as pulled pork, pulled chicken, burnt end, and other such sandwiches go. (For burgers I’m a definite toaster, but that’s a conversation for another day.) I toast the bun just briefly, before it begins to color, but once the interior has been dried out. I like when the juices of the meat seep into the bread and cause it to turn soft and almost creamy.

Top the bun with the chicken. Enjoy!