Two Meats & Three Sides Recipe

Prep and pork rub

Preheat oven to 300°F (150°C). In a bowl combine 3 tbsp kosher salt, 2 tbsp black pepper, 0.25 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder and 1 tsp cumin. Pat the pork shoulder dry and rub the spice mixture all over the pork, pressing to adhere. Place the pork fat-side up in a large Dutch oven or roasting pan. Pour 1/2 cup apple cider vinegar and 1 cup chicken broth into the pan around (not on) the pork to create steam and braising liquid. Cover tightly with lid or foil.

Roast pork shoulder (low and slow)

Roast in the 300°F oven for 3.5–4 hours, until the pork is very tender and a fork slides into the meat easily (internal temp ~195°F if using a thermometer). Check once after 2.5 hours and baste with pan juices if desired. For a slight caramelized exterior, uncover for the last 20–30 minutes of cooking. Remove pork from oven and transfer to a tray; tent with foil and rest 20 minutes. Reserve pan juices. Shred pork with two forks, discard excess fat, then toss shredded pork with 1 to 1.5 cups of the BBQ sauce and 1/2 cup reserved pan juices to moisten. Keep warm covered.

Prep chicken thighs

While the pork roasts, increase oven temp to 425°F (218°C) when you begin the chicken (timing recommended so pork can rest while chicken finishes). Pat chicken thighs dry. In a small bowl combine remaining 1 tbsp kosher salt, 1 tbsp black pepper (from the 3 tbsp listed), 2 tbsp olive oil, 2 tbsp lemon juice and 2 tbsp chopped fresh thyme. Rub evenly over the thighs, getting some under the skin.

Roast chicken thighs

Arrange thighs skin-side up on a rack set over a baking sheet or in a roasting pan. Roast at 425°F for 35–45 minutes until skin is golden and internal temperature reaches 165°F. Let rest 8–10 minutes before serving. Squeeze lemon wedges over the thighs just before serving and sprinkle with chopped parsley.

Mac & Cheese - cook pasta

Bring a large pot of salted water to a boil. Cook 1 lb elbow macaroni until just al dente (about 7–8 minutes). Reserve 1 cup pasta cooking water, drain pasta and set aside.

Mac & Cheese - make cheese sauce and bake

In a medium saucepan over medium heat, melt 6 tbsp unsalted butter. Whisk in 0.33 cup flour and cook, stirring, 1–2 minutes to form a roux. Slowly whisk in 4 cups milk and continue whisking until mixture thickens and just begins to simmer (3–5 minutes). Remove from heat and whisk in 1 tsp Dijon mustard, 2 tsp salt (adjust to taste), 1 tsp black pepper and 4 cups shredded sharp cheddar plus 1 cup Gruyère until smooth. Fold in the cooked pasta; if sauce seems too thick add up to 1/2 cup reserved pasta water. Transfer to a 9x13 baking dish, sprinkle 1 cup panko breadcrumbs evenly over top and dot with 1–2 tbsp melted butter. Bake at 350°F (175°C) for 20–25 minutes until bubbly and golden. If your oven is busy, bake while the chicken roasts or while pork is resting.

Coleslaw

In a large bowl combine 6 cups shredded green cabbage and 2 cups shredded carrots. In a small bowl whisk 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar and a pinch of salt and pepper. Pour dressing over vegetables, toss to combine, adjust seasoning, and refrigerate at least 30 minutes before serving to meld flavors.

Baked beans (stovetop)

In a large skillet over medium heat cook 6 oz chopped bacon until the fat renders and bacon is crisp. Remove bacon to a paper towel, leaving 2 tbsp bacon fat in the pan (add 1 tbsp butter if needed). Sauté 1 diced yellow onion until translucent, 4–5 minutes. Add 4 cups drained canned beans, 0.5 cup ketchup, 2 tbsp molasses, 2 tbsp brown sugar, 2 tsp Worcestershire sauce, 1 tsp yellow mustard and 0.5 cup water or reserved pan juices. Stir, bring to a simmer, reduce heat to low and cook uncovered 30–40 minutes, stirring occasionally until thickened. Stir in reserved bacon at the end and adjust salt and pepper to taste.

Warm & finish sauces

Warm 2 cups prepared BBQ sauce in a small saucepan over low heat until just warmed through (do not boil). If guests want extra heat, blend 2 tbsp hot sauce into half of the warmed BBQ sauce to make a spicy version. Keep both warm covered.

Prep pickles, parsley and buns

Slice pickles if not pre-sliced and chop 2 tbsp fresh parsley. If using slider buns or rolls, arrange on a sheet tray and warm in a 350°F oven for 6–8 minutes just before serving. Cut lemon wedges for the roasted chicken.

Arrange platter(s) family-style: place shredded BBQ pork and roasted chicken thighs on separate warmed trays. Offer remaining BBQ sauce on the side. Spoon mac & cheese, coleslaw and baked beans into serving bowls or pans. Garnish meats with chopped parsley and place pickles and warmed buns nearby. Provide tongs and serving spoons. For pulled pork sliders: pile pork on a warmed bun, top with pickles and coleslaw, and add extra BBQ sauce as desired.

Portioning guideline: this two-meats & three-sides package serves about 8 people (assumes ~0.6 lb meat per person and reasonable side portions). Keep hot items covered until serving and replenish trays as needed.