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1
SLAW
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2
Combine shredded cabbage and sliced jalapenos in a bowl.
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3
In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne.
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4
Pour over cabbage.
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5
Toss to combine.
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6
Cover and refrigerate two hours.
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7
Before serving, toss in cilantro leaves.
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8
CHICKEN
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9
Heat canola oil in a heavy pot over medium high heat.
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10
Season chicken, then sear on all sides until skin is golden brown and some fat is rendered.
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11
Remove chicken from pot and pour off excess grease.
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12
Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes.
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13
Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.
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14
Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.
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15
Remove the whole garlic cloves from the pot and set it aside.
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16
Remove chicken from pot and allow to cool enough to handle.
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17
Using hands or two forks, remove the meat from the bones.
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18
Finely shred the chicken using your hands or two forks.
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19
Carefully skim off the excess fat that has risen on top of the sauce.
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20
Return shredded chicken to the pot and stir into the sauce.
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21
Reheat so that its warm.
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22
Spread butter on kaiser rolls and toast on the griddle.
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23
To serve, place a good amount of chicken on the bottom half of the roll.
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24
Top with one or two garlic cloves, then a good helping of slaw.
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25
Top with the other half of the bun and dig in!
