#2 Special Recipe

Pork (slow-roasted or braised, pulls to 2 lb cooked)

Preheat oven to 300°F (150°C). Pat 2 lb pork shoulder dry. In a small bowl combine 2 tsp salt, 1 tsp black pepper, 2 tbsp brown sugar, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub the pork with 1 tbsp olive oil, then evenly coat with the spice mix. Place in a Dutch oven or roasting pan with 1 cup water or apple cider. Cover tightly with lid or foil and roast for 3 to 4 hours until the meat is fork-tender and easily pulls apart (internal temp ~195–205°F). Remove from oven, let rest 15 minutes, then shred with two forks and toss with 1 to 1 1/2 cups BBQ sauce (see BBQ Sauce section). Keep warm.

Chicken (braised shredded or sliced)

Preheat oven to 350°F (175°C) or prepare a large skillet. Season 2 lb boneless chicken thighs with 2 tsp salt, 1 tsp pepper, 2 tbsp brown sugar, 1 tsp smoked paprika, and 1 tsp garlic powder. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high, sear chicken 2–3 minutes per side until golden. Add 1/2 cup water or chicken broth, cover and transfer to oven for 25–30 minutes until internal temp 165°F and very tender. Alternatively simmer on stove covered for 25–30 minutes. Shred or slice and toss with 1 to 1 1/2 cups BBQ sauce. Keep warm.

Ham (ready-to-serve)

If using pre-cooked ham slices or roast, reheat gently: place 2 lb sliced ham in a shallow pan, splash 1/4 cup water or apple cider over top, cover with foil and bake at 325°F (160°C) for 15–20 minutes until warmed through. For glazed finish, brush with 1/2 cup BBQ sauce for last 5–7 minutes. Slice or chop as desired and keep warm.

Turkey (roasted or deli)

For roasted turkey breast: preheat oven to 350°F (175°C). Rub 2 lb turkey breast with 1 tbsp olive oil and the same seasoning mix (2 tsp salt, 1 tsp pepper, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder). Roast 60–75 minutes until internal temp 165°F. Let rest 10 minutes, slice thinly and toss lightly with 1/2 to 1 cup BBQ sauce or serve sauce on the side. For deli turkey, simply warm gently in oven 10–15 minutes at 300°F with a splash of water.

Combine 1 cup ketchup, 1 cup apple cider vinegar, 1 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp hot sauce (optional), 1 tsp salt, and 1/2 tsp black pepper in a medium saucepan. Whisk to combine and bring to a gentle simmer over medium heat. Reduce heat to low and simmer, uncovered, 12–15 minutes until slightly thickened, stirring occasionally. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Keep warm; reserve about 1/2 cup to brush on buns and for serving.

In a large bowl combine 3 cups finely shredded cabbage and 1/2 cup grated carrot. In a smaller bowl whisk 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Chill at least 30 minutes to let flavors meld. Before serving, adjust salt and pepper to taste and transfer to serving pint container.

If using store-bought or prepared sides (potato salad, baked beans, macaroni salad, etc.), transfer approximately 2 quarts total into serving containers. Reheat baked beans gently on stove or in oven if desired. Keep cold sides chilled until service. If making homemade sides, prepare according to your recipes so you have about 1 quart of each of two choices.

Preheat a sheet pan and oven to 350°F (175°C) or preheat a skillet. Split 12 buns and lightly butter cut sides with 2 tbsp softened butter. Toast buns cut-side down on a skillet over medium heat or in the oven on the sheet pan for 4–6 minutes until golden and slightly crisp. Keep warm.

To assemble sandwiches: pile 3–4 ounces (roughly generous 1/3 cup) of the prepared meat per bun (this yields about 12 sandwiches from 2 lb meat), spoon additional BBQ sauce over the meat to taste, and top with a scoop (~2 tbsp) of the pint slaw if desired. Garnish with chopped parsley or chives. Serve with two quart-sized sides on the side.

This menu feeds 6–8 people (12 sandwiches and 2 quarts of sides + pint slaw). Keep hot foods above 140°F and cold foods below 40°F. Leftover meat keeps 3–4 days refrigerated in an airtight container; reheat gently in a covered pan with a splash of water or extra BBQ sauce.