8 oz Porter (I used a “Stone Smoked Porter”)
8 oz Hoisin sauce
2 tbsp olive oil
3 cloves minced garlic
1 tsp chili powder
2 oz soy sauce
Chicken
12 oz Porter (I used a “Stone Smoked Porter”)
4 medium boneless chicken breasts (no skin)
2 tbsp olive oil
3/4 tsp salt
4 oz chicken broth
16 dinner size rolls
Directions:
BBQ Sauce
1) Warm olive oil over medium-high heat.
2) Add garlic and sauté (30 sec).
3) Add beer, Hoisin sauce, chili powder and soy sauce.
4) Cook until thickened and reduced (10-15 min)
Chicken
1) Heat 2 tbls olive oil in large pan.
2) Salt chicken on all sides.
3) Cook on each side until browned. (2 min per)
4) Add beer and chicken broth, cover and cook. (15-20 min)
5) Remove from pot and shred. (discard liquid)
6) Add BBQ sauce and toss thoroughly.
7) Lightly toast rolls and fill with chicken.
