Pulled chicken sandwiches with slaw

2. Remove the skin from the chicken and cut away any pockets of fat. Use 1 tablespoon of the canola oil to rub the chicken thighs all over. Sprinkle them with the rub. Arrange the thighs in the dish as tightly as possible. Sprinkle with salt and pepper. Lay the remaining 4 slices pancetta on top.

3. Cover with foil or the lid. Transfer to the oven and cook for 4 hours or until the meat is falling off the bone.

4. With tongs, remove the meat and pancetta from the pan. Set them aside to cool.

5. Tip the cooking juices into a container. Set aside to cool; cover and refrigerate.

6. With your fingers, pull the chicken off the bones. Shred it into small pieces. Coarsely chop the pancetta. Transfer them to a container, cover, and refrigerate.

7. Skim the solidified fat from the cooking juices. There may be only 1 to 2 tablespoons juices.

8. In a skillet, heat the shredded chicken with the cooking juices and 2 tablespoons of the chicken stock until hot. Add enough of the remaining stock to make a mixture that is lightly moistened.

SLAW AND SERVING

1/2 green cabbage, halved and very thinly sliced Salt and black pepper, to taste 2 carrots, shredded 1 bunch scallions, thinly sliced 1/2 green bell pepper, cut into matchsticks 3 tablespoons cider vinegar 1 tablespoon mayonnaise 2 tablespoons sugar 1 teaspoon canola oil 3 tablespoons chopped fresh parsley 16 mini hamburger buns, split in half 1.

In a colander, layer the cabbage with salt. Set the colander in a bowl. Set aside for 30 to 60 minutes.

2. Wipe the liquid from the bowl. Lift the cabbage from the colander and transfer it to the bowl. Add the carrots, scallions, and bell pepper.

3. In a bowl, whisk the vinegar, mayonnaise, sugar, and canola oil. Pour the vinegar mixture onto the cabbage mixture. Add pepper and parsley. Toss well. Taste for seasoning and add more salt, pepper, and vinegar, if you like.

4. Line the buns up on the counter. Split them open. Arrange chicken on the bottom pieces. Add slaw and the bun tops.