Choice Of Two Meats Recipe
Make Choice Of Two Meats Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork
Smoked Chicken
Coleslaw (Side 1)
Baked Beans (Side 2)
Finishing & Serving
Method
Pulled Pork
- 1
Make the rub
Whisk brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using) in a bowl until evenly combined.
- 2
Prepare the pork
Trim any excessive fat from the pork shoulder, leaving a thin fat cap. Rub the exterior with yellow mustard (this acts as a binder), then massage the dry rub all over the pork, pressing it into crevices. Cover and refrigerate for 2 hours or up to overnight for deeper flavor.
- 3
Preheat the smoker
Preheat smoker to 225°F (107°C). Add wood chips (hickory or apple) to the smoker box or charcoal. Place a drip pan under the grate where the pork will sit.
- 4
Smoke the pork
Place the pork shoulder fat-side up on the smoker. Smoke until internal temperature reaches about 160°F (71°C), roughly 4–5 hours depending on size. Beginning after the first 1.5–2 hours, spritz the pork every hour with apple juice to maintain moisture.
- 5
Finish and rest
When the pork hits 160–170°F and shows a good bark, wrap tightly in foil (or butcher paper) and return to the smoker. Continue until internal temperature reaches 195–203°F (90–95°C), typically another 1.5–3 hours. Remove from smoker, let rest in the foil in a cooler or warm place for 45–60 minutes.
- 6
Shred and dress
Unwrap and shred the pork with forks or meat claws. Stir in apple cider vinegar to taste (about 0.5 cup total) to brighten the meat and add moisture. Keep warm for service.
Smoked Chicken
- 7
Season the chicken
Pat chicken thighs dry. In a bowl, combine olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Toss the thighs in the mixture so they are evenly coated. Let rest 30–60 minutes at room temperature or up to 4 hours refrigerated.
- 8
Smoke the chicken
Preheat smoker to 225–250°F (107–121°C). Add fruit wood chips (apple or cherry). Place thighs skin-side up and smoke until the internal temperature of the thickest part reaches 165°F (74°C), about 1.5–2 hours depending on size.
- 9
- 10
Rest
Remove chicken from the smoker and rest 8–10 minutes before serving so juices redistribute.
Coleslaw (Side 1)
- 11
Make dressing
Whisk together mayonnaise, apple cider vinegar, sugar, kosher salt and black pepper until smooth.
- 12
Assemble slaw
Toss shredded green cabbage, red cabbage and carrots with the dressing until evenly coated. Taste and adjust salt or sugar. Chill at least 30 minutes before service to let flavors meld.
Baked Beans (Side 2)
- 13
- 14
Finish beans
Add canned baked beans, brown sugar, BBQ sauce and apple cider vinegar to the pan with onions. Stir to combine and simmer gently for 10–15 minutes until slightly thickened. Stir back in crumbled cooked bacon, reserving a little for garnish if desired.
Finishing & Serving
- 15
- 16
Plate and serve
For the 'Choice of Two Meats' plate: portion the pulled pork (about 6–8 oz cooked per person) and 1–2 smoked chicken thighs per person depending on appetite. Add 3/4 cup coleslaw and 1/2 cup baked beans per plate. Garnish with sliced pickles and chopped parsley. Offer extra BBQ sauce on the side.
- 17
Notes
If preparing both meats at once, you can smoke the pork first (longer cook) and add the chicken to the smoker for the last 1.5–2 hours. Keep meats covered and warm while finishing sides and plating.
