Pulled Slow-Cooker Chicken with Cherry-Chile Barbecue Sauce
"This fresh seasonal sauce—so good you’ll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don’t burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains...."
INGREDIENTS
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2 Tbs. vegetable oil
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1⁄2 cup coarsely chopped shallots
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1 Tbs. peeled chopped fresh ginger
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1 tsp. minced fresh jalapeño (seeds and membranes removed)
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Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterwards)
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2 14-1⁄2-oz. cans diced tomatoes, no salt added
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1⁄4 cup blackstrap molasses
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1⁄4 cup cider vinegar
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1 Tbs. chipotle chile from a can of chipotle chiles en adobo
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3 Tbs. Dijon mustard, divided
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1-1⁄4 tsp. chile powder, divided
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2 tsp. kosher salt, divided
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15 grinds black pepper, divided
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2 tsp. light brown sugar
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3 lb. bone-in, skinless chicken thighs, trimmed if necessary (about 8)
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4 to 6 warmed burger buns, for serving
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