Ingredients
1 1/2 cups ketchup
2 tablespoons light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
2 tablespoons safflower oil
6 pounds bone-in, skin-on chicken thighs (about 12)
1 large yellow onion, finely diced
6 cloves garlic, smashed
1 bottle (11 ounces) lager beer, such as Stella Artois (1 1/3 cups)
8 potato sandwich buns, preferably Martin's
Preparation
In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook’s Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
