Pulled Chicken Sandwiches

• 2 tablespoons smoked sweet paprika
• 1 tablespoon dry mustard
• 3 tablespoons packed dark brown sugar
• Salt and pepper
• 8 bone-in chicken thighs (about 3 lb. total), skin removed
• 3/4 cup cider vinegar
• 1/2 cup ketchup
• 1/4 teaspoon cayenne
• 4 cups finely sliced red cabbage
• 16 whole-wheat hamburger buns, lightly toasted

1. In a bowl, mix paprika, mustard, 2 Tbsp. brown sugar and 1 tsp. each salt and pepper. Add chicken and rub with spices to coat. Transfer to a slow cooker or cover and chill up to 8 hours to marinate.
2. In a medium bowl, whisk vinegar, ketchup, cayenne, remaining brown sugar and 1 tsp. each salt and pepper. Reserve 1/4 cup; cover and chill. Pour remaining sauce over chicken. Cover and cook on low until tender, 4 to 5 hours.
3. Toss reserved sauce with cabbage; cover and chill. Transfer chicken to a cutting board and let cool slightly. Discard bones and shred meat; transfer to a bowl. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat.
4. Divide meat among bun bottoms. Top with cabbage mixture and bun tops.
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paprika, mustard, brown sugar, salt, chicken, cider vinegar, ketchup, cayenne, red cabbage, buns

Taken from www.myrecipes.com/recipe/pulled-chicken-sandwiches-1 (may not work)