2 Meat Plate Recipe
Meat Choices: Chopped Pork, Pulled Chicken, Smoked Turkey
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Ingredients
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Meats (choose two or prepare all three)
Seasoning & finishing
Sides & garnishes (for a complete 2-meat plate)
Method
Meats (choose two or prepare all three)
- 1
If using pre-cooked smoked meats
If your chopped pork, pulled chicken and smoked turkey are already cooked and chilled, remove from refrigerator 20–30 minutes before reheating so they reheat evenly. Place each meat in a separate ovenproof dish.
- 2
Reheating in oven (preferred for even heat)
Preheat oven to 300°F (150°C). For each meat, add a splash (about 1–2 tbs) of apple cider vinegar and 1 tsp olive oil to keep moist; for pulled chicken add 1 tbs yellow mustard mixed into 2 tbs water if very dry. Cover dishes tightly with foil. Heat for 20–25 minutes until internal temperature reaches 140–150°F (60–65°C) and meats are hot throughout. Remove foil for the last 5 minutes to firm edges if desired.
- 3
Reheating on stovetop (fast option)
Place a large skillet over medium-low heat. Add 1 tbs apple cider vinegar and 1–2 tbs water or broth to the pan, then add chopped pork or pulled chicken and cover. Stir occasionally, finish in 6–10 minutes until heated through. For smoked turkey, warm gently 3–5 minutes to avoid drying.
- 4
Applying finishing sauce
Once meats are hot, toss chopped pork and pulled chicken lightly with 3 tbs BBQ sauce each (or to taste). Reserve smoked turkey mostly plain; offer extra BBQ sauce at serving. Taste and adjust salt and pepper: sprinkle about 1/4 tsp salt and pinch of pepper across meats if needed.
Seasoning & finishing
- 5
Combine remaining BBQ sauce with 1 tbs apple cider vinegar and 1 tbs yellow mustard in a small bowl to create a tangy finishing sauce. Warm 30 seconds in microwave or in a small saucepan and keep warm for serving.
- 6
If you prefer a brighter finish, squeeze lemon wedges over smoked turkey at service.
Sides & plating
- 7
Warm baked beans in a small pot over low heat, stirring occasionally, until simmering gently (4–6 minutes).
- 8
Portion the plate: divide the two chosen meats (about 6–8 oz each) onto the plate. Add 1 cup coleslaw, 1/2 cup baked beans, 2 slices of bread or two small slider buns, and 4 pickle slices.
- 9
Drizzle a little of the warmed finishing sauce over the pork and chicken if desired, and serve extra sauce on the side. Garnish with lemon wedges for turkey and provide napkins/utensils.