Bbq Package Recipe

Prepare and Season

Pat the pork shoulder or chicken thighs dry. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spice mix evenly over the meat, pressing to adhere.

Sear

Heat neutral oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped for a faster braise.

Braise

Add chicken/pork stock, apple cider vinegar, and yellow mustard (if using) to the pot. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven for pork (or 325°F/160°C for chicken) and cook until meat is fork-tender: pork 3–4 hours, chicken 1.5–2 hours. Alternatively, continue to simmer on the stovetop on low heat for the same times.

Shred and Finish

Remove meat to a cutting board and let rest 10 minutes. Use two forks to shred into bite-sized pieces, discarding excess fat. Skim fat from the braising liquid and reserve about 1/2 cup of liquid to moisten the meat. Transfer shredded meat back to the pot, add 3/4 to 1 cup of house BBQ sauce (see next section) and 1/2 cup braising liquid; toss and heat gently on low for 10 minutes so flavors meld. Taste and adjust salt, pepper, or sauce quantity as needed.

Combine all BBQ sauce ingredients (ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper) in a medium saucepan and whisk to smooth. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning for sweetness, acidity, or heat. Cool slightly before using; sauce will thicken further as it cools. Reserve about 3/4 to 1 cup for tossing with the pulled meat and keep extra for serving.

In a large bowl combine shredded green cabbage, shredded red cabbage (if using), and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes to let flavors marry. Taste before serving and adjust seasoning. Keep chilled until assembly.

Heat a large skillet or griddle over medium heat. Butter cut sides of buns and toast buttered sides in the skillet until golden brown, about 1–2 minutes.

To assemble each sandwich: place a generous portion (about 1/2 to 3/4 cup) of the warm pulled meat on the bottom bun, spoon additional house BBQ sauce on top if desired, add 2–3 pickle slices, and finish with about 1/3 cup cole slaw. Top with the bun crown and serve immediately. Serve extra BBQ sauce on the side.

Storage: Refrigerate leftover pulled meat in an airtight container with a little reserved braising liquid for up to 4 days; reheat gently in a covered pan. Sauce keeps refrigerated for up to 2 weeks; slaw keeps 1–2 days best.