The Single Box Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder and onion powder. Rub the vegetable oil over the pork, then massage the dry rub evenly over all sides. Let sit at room temperature for 20–30 minutes or refrigerate up to overnight covered.

Cook pork (oven method)

Preheat oven to 150°C (300°F). Place the rubbed pork in a Dutch oven or roasting pan with a tight-fitting lid. Add apple cider vinegar and 250 ml water or low-sodium chicken broth to the pan (not over the top of the roast—pour around it). Cover and roast for 3 to 3½ hours, until the pork reaches an internal temperature of 92–95°C (198–203°F) and pulls apart easily. Check once halfway and spoon pan juices over the pork.

Finish and shred

Remove pork from oven and let rest, covered, for 15 minutes. Transfer to a cutting board and use two forks to shred into bite-sized pieces, discarding excess fat. Skim and reserve 2–3 tablespoons of pan juices and mix into the shredded pork to keep it moist. Stir in the BBQ sauce to taste (start with 60 ml and add up to 120 ml). Keep warm until serving.

In a large bowl combine shredded green cabbage, red cabbage and grated carrot.

In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth.

Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Chill for at least 20 minutes to let flavors meld before serving.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil.

Toss potato wedges with olive oil, minced garlic, dried oregano, salt and pepper in a large bowl until evenly coated. Spread wedges in a single layer on the prepared sheet, cut side down if possible.

Roast for 25–30 minutes, flipping once halfway, until golden and tender when pierced with a fork. During the last 3 minutes sprinkle grated Parmesan over wedges and return to oven to melt and brown slightly.

Remove from oven and let cool 2–3 minutes before serving.

In a medium skillet over medium heat melt the unsalted butter. Add the corn and sauté for 3–5 minutes until heated through and starting to brown in spots.

Stir in honey, salt and black pepper. Cook 1 minute more to glaze. Remove from heat and stir in chopped fresh parsley if using. Adjust seasoning to taste.

Portion the pulled pork (about 200–250 g) into a serving container as the single meat portion.

Add roughly 1 cup of creamy coleslaw, 1 cup (about 6–8 wedges) of garlic Parmesan potato wedges, and 1 cup of honey butter corn into the same box as the three sides.

Include a small container of extra BBQ sauce and an optional fork. Serve warm.