1 tablespoons chipotle chiles in adobo finely chopped (see Cooks' Notes)
0.3 cup cider vinegar
2 garlic cloves finely chopped
1 teaspoon ground cumin
0.5 cup catsup
1 tablespoon blackstrap molasses
2 tablespoons olive oil
1 medium onion chopped
3 servings salt
3 servings brussels sprout slaw
16 small slider rolls split soft (or other small, buns)
2.5 pounds turkey legs
0.5 cup water
1 tablespoon worcestershire sauce
Equipment
bowl
oven
pot
dutch oven
Directions
Preheat oven to 325°F.
Remove turkey skin.
Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
Add garlic and spices and cook, stirring, 1 minute.
Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
Spoon mixture into slider rolls and top with slaw.
•Although the chipotles in adobo add a seductive smoky warmth, feel free to leave them out if you are feeding kids. If that's the case, purée a small can for the adults, and let them add as much as they want to their sliders.•Pulled turkey can be made 3 days ahead. Cool, uncovered, before chilling covered. Reheat slowly in covered pot, adding more water as necessary.
