The Pig Bird Recipe

Prepare the smoker and meats

Set your smoker to 225°F (107°C). If using a charcoal or pellet smoker, set up for indirect heat and add fruitwood (apple or cherry) or hickory for smoke. Place a water pan in the smoker to maintain humidity.

Trim excess fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the pork and turkey breast dry with paper towels.

Coat the pork shoulder lightly with the yellow mustard, just enough for the dry rub to adhere. Do not coat the turkey with mustard; it takes rub directly.

Apply a generous amount of the dry rub to both the pork shoulder and the turkey breast, pressing the rub into the meat to form an even crust.

Place pork and turkey in the smoker fat-side up (pork) and skin-side up (turkey). Insert a probe thermometer into the thickest part of the pork (not touching bone) and another into the turkey breast.

Smoke until the turkey breast reaches 160°F (71°C) and the pork shoulder reaches an internal temp of about 195–203°F (90–95°C). Approximate times: turkey 2.5–4 hours depending on size; pork 8–12 hours depending on size. Start checking temps after 2 hours for turkey and after 6 hours for pork.

Every hour after the first 2 hours, spritz both meats lightly with apple juice to maintain moisture and build a sticky bark. Replenish smoker fuel and water pan as needed.

When turkey reaches 160°F, you may wrap in foil (optional) and return to smoker to finish to 165°F if desired for juiciness; remove at 165°F and rest. When pork reaches 195–203°F and the probe slides in like soft butter, remove from smoker.

Let both meats rest 30–45 minutes loosely tented with foil to allow juices to redistribute.

Shred

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pockets of fat and bone. Shred the smoked turkey breast coarsely (it will be drier than pork but very flavorful). Keep them separate initially.

In a large sauté pan over medium heat, melt the butter. Add the apple cider vinegar and chicken/turkey stock and bring to a simmer, scraping up any browned bits from the pan.

Add 2/3 of the barbecue sauce to the pan and stir to combine. Simmer gently 3–5 minutes to meld flavors. Adjust seasoning with a pinch of salt and black pepper to taste.

Toss shredded pork into the sauce, coating thoroughly. Heat until the pork is hot and saucy, 3–5 minutes. If the mixture seems dry, add up to 1/4 cup more stock or a splash of apple cider vinegar. Keep the turkey separate.

Lightly toss shredded turkey with the remaining 1/3 cup barbecue sauce (or serve plain on the side) to maintain its distinct texture and smoke flavor. This creates the 'Pig Bird' contrast of juicy sauced pork and smoky turkey.

Toast the buns lightly on a skillet or grill until golden and buttered if desired.

Pile a generous portion (about 1/2 to 3/4 cup) of sauced pulled pork on the bottom bun, then add a smaller portion (about 1/4 cup) of shredded smoked turkey on top to create a layered texture and flavor contrast.

Top with 1/4 cup cole slaw for crunch and acidity, a few pickle slices, and a sprinkle of sliced green onion. Add a spoonful of extra barbecue sauce if desired.

Close the sandwich, serve immediately, and pass additional sauce and slaw on the side. Leftover pork and turkey keep well refrigerated up to 4 days; reheat gently with a splash of stock or apple juice to restore moisture.