At work the demo team was sampling pulled pork the other day, and it smelled sooooo good. The recipe they used had Worcestershire sauce (questionable) and soy sauce (gluten). I had all the ingredients at home to make it, so I did. I changed a few things, using chicken instead of pork, adding a pinch of pepper flakes, and adding an apple.
Pomegranate pulled chicken
From a Wholefoods recipe
2/3 c pomegranate molasses
1 small can of tomato sauce
1 T gf soy sauce
1 T Worcestershire sauce
a big pinch of chili flakes
3/4 c sliced onion
5 cloves garlic, sliced
1 apple, peeled and cubed
3 pounds chicken thighs, skin removed
Preheat the oven to 350. Mix together the pomegranate molasses, tomato sauce, soy sauce, Worcestershire sauce and chili flakes in a casserole dish. Add onion, garlic, apple and chicken. Stir to combine. Cover the dish and bake for about 2 hours, until the chicken is falling off the bone.
Pull the chicken out of the sauce and put in a bowl, then stick the bowl in the fridge until the chicken is cooled enough to shred. Shred back into the sauce, discarding any bones, and then reheat the saucy chicken on the stove top until heated through.
Serve over rice, on a sandwich, or however you want.