1lb Meat - 8 Buns - Pint Side - Half Pint Slaw Recipe

Prepare and season meat

If using pork or chicken: pat the meat dry with paper towels. Combine salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub olive oil over the meat, then evenly rub the spice mixture over all surfaces. If using already cooked ham or roasted turkey, shred or thinly slice and skip to warming step; toss with a pinch of the seasoning blend for additional flavor.

Cook pork

For pork shoulder: heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add pork cubes in a single layer and sear until well-browned on all sides, about 6-8 minutes. Reduce heat to medium-low, add 2-3 tablespoons water, cover, and simmer until pork is tender, 12-18 minutes. Finish with 1 teaspoon apple cider vinegar, stir, and shred/toss lightly when tender. Drain any excess liquid if necessary.

Cook chicken

For chicken thighs: heat skillet over medium-high heat with 1 tablespoon olive oil. Add seasoned thighs and cook 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then shred or thinly slice. If pieces are large, cut to sandwich size.

Prepare ham or turkey

If using pre-cooked ham or turkey: warm in a skillet over medium with 1 tablespoon butter or oil for 2-4 minutes until heated through. Toss with a light sprinkle of the seasoning mix and 1-2 tablespoons barbecue sauce if desired to keep moist and flavorful.

Finish meat for sandwiches

If using pork or chicken, toss shredded meat with 3-4 tablespoons barbecue sauce (or to taste) in the skillet over low heat until coated and warmed through, about 2 minutes. Adjust seasoning. Keep warm while preparing buns and sides.

Split the 8 buns horizontally. Butter the cut sides lightly with the softened butter (about 2 teaspoons per split bun). Heat a clean skillet or griddle over medium heat and toast buttered sides until golden brown and crisp, 1-2 minutes. Keep buns warm in a low oven (170°F / 75°C) or covered with foil.

Cook potatoes

Place the cubed potatoes in a pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil, then reduce to a simmer and cook until fork-tender, 10-12 minutes. Drain and cool slightly (so dressing absorbs but potatoes don't fall apart).

Assemble potato salad

In a mixing bowl, combine mayonnaise, yellow mustard, diced celery, sliced green onion, salt, and pepper. Add warm (not hot) potatoes and gently fold to coat. Adjust seasoning to taste. Transfer to a pint-sized container; chill if time allows. This yields about 1 pint (16 oz).

Combine slaw ingredients

In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Add shredded cabbage and grated carrot and toss until evenly coated. Let rest 10-15 minutes to allow flavors to marry, then transfer to an 8 oz (half-pint) container. Chill or serve immediately.

To assemble each sandwich: place a generous portion (about 2 oz cooked meat per bun, distributing the 1 lb across 8 buns) of the prepared meat onto the bottom half of a toasted bun. Add pickles and an extra drizzle of barbecue sauce or hot sauce if desired, then top with the bun crown. Serve 8 sandwiches with one pint side (potato salad) and one half-pint slaw.

Storage: Refrigerate any leftover meat, buns, and sides separately in airtight containers for up to 3-4 days. Reheat meat gently in a skillet or microwave; refresh buns by warming briefly in a toaster oven.