For Tangy Barbecue Sauce
1 can whole or halved tomatoes
1/2 cup apple cider vinegar
2 tablespoons unsalted butter
1/4 cup brown sugar
2 tablespoons honey mustard
2 teaspoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon ground cayenne pepper
For Barbecue Chicken Sandwiches
2 cups chicken thigh fillet, shredded
4 pieces soft burger buns, split
3/4 cup red cabbage, shredded
In a medium saucepan, combine the whole or halved tomatoes, vinegar, butter, brown sugar, mustard powder, Worcestershire sauce, molasses, and the cayenne pepper.
Bring to a simmer over medium-high heat. Cook for 2 minutes until the sugar is dissolved and butter melted.
To assemble: Toss shredded chicken with about 1 cup of the barbecue sauce. Then, divide chicken between buns (about 1/2 cup chicken each). Distribute cabbage between sandwiches. Finish with bun tops. Serve.