Step 1

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

Step 2

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Step 3

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

Step 4

While you're shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.

Step 5

Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.