1 Lb Pork, 4 Quarter Chickens Recipe

Prep

Trim excess large pieces of fat from the pork but leave some for flavor. Pat the pork dry with paper towels.

Season

Mix 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder and 1 teaspoon onion powder in a small bowl. Rub the pork all over with 1 tablespoon vegetable oil, then massage the dry rub onto all sides of the pork until evenly coated. Let rest 20–30 minutes at room temperature or refrigerate up to 4 hours (bring to room temp before cooking).

Cook (Oven or Grill)

Oven: Preheat oven to 325°F (163°C). Place pork in a roasting pan or ovenproof skillet. Roast uncovered 1–1¼ hours (until internal temp reaches 145–155°F depending on desired doneness) — check with a meat thermometer. Rest 10 minutes before slicing. Grill: Preheat grill for indirect heat at medium-low (~300–350°F). Sear pork over direct medium-high heat 2–3 minutes per side to develop crust, then move to indirect heat, close lid and cook 45–60 minutes until internal temp 145–155°F. Rest 10 minutes before slicing.

Finish

Slice or shred pork depending on use. If applying BBQ sauce, brush on during the last 5–10 minutes of cooking and once again after resting so sauce adheres but doesn’t burn.

Prep

Pat chicken quarters dry with paper towels. If cold from the fridge, allow 15–20 minutes to come nearer room temperature for more even cooking.

Season

Combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 tablespoon smoked paprika in a bowl. Rub chicken with 1 tablespoon olive oil, then evenly coat each quarter with the spice mix, getting under the skin where possible for maximum flavor. Let rest 15–30 minutes.

Cook (Oven or Grill)

Oven: Preheat oven to 400°F (204°C). Arrange chicken skin-side up on a baking sheet or in a roasting pan. Roast 35–45 minutes until the internal temperature at the thickest part of the thigh reaches 165–170°F and the skin is crisp. Grill: Preheat grill to medium (around 375–400°F). Place chicken skin-side down over direct heat to crisp skin for 6–8 minutes, then move to indirect heat and cook covered 20–30 minutes until internal temp 165–170°F. For extra crispness and color, finish over direct heat 1–2 minutes per side.

Sauce Finish (optional)

If using BBQ sauce, brush chicken with sauce during the last 5–7 minutes of cooking, turning once so glaze caramelizes but does not burn. Remove chicken and let rest 5–10 minutes before serving.

BBQ Sauce (store-bought or quick homemade)

If using store-bought, pour 2 pints (the recipe calls for 2 pints of BBQ sauce total) into a serving bowl and warm slightly before serving. For a quick homemade 2-pint (about 1 liter) sauce: combine 3 cups ketchup, 1/2 cup brown sugar, 1/2 cup molasses, 1/2 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne (optional). Simmer over low heat 10–15 minutes, cool and store. To make additional quart sauces (mustard-based or vinegar-based), follow the two recipes below if desired.

Mustard-Based Sauce (optional, makes ~1 quart)

Whisk together 2 cups yellow mustard, 1/2 cup honey, 1/2 cup apple cider vinegar, 1/4 cup olive oil, 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, and salt and pepper to taste. Adjust sweetness or tang with more honey or vinegar. Chill before serving.

Vinegar-Based Sauce (optional, makes ~1 quart)

Combine 3 cups apple cider vinegar, 1/2 cup water, 1/4 cup sugar, 2 teaspoons red pepper flakes, 1 tablespoon kosher salt, 1 teaspoon black pepper and 1/4 cup ketchup (optional for body). Heat briefly so sugar dissolves then cool. Serve room temperature or chilled.

Sweet Tomato-Based Sauce (optional, makes ~1 quart)

Combine 3 cups ketchup, 3/4 cup brown sugar, 1/4 cup molasses, 1/2 cup apple cider vinegar, 2 tablespoons Worcestershire, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne. Simmer 10 minutes, cool and store.

Arrange the sliced or shredded pork and the chicken quarters on a large platter. Spoon the chosen 1-quart sauces into bowls for serving so guests can choose. Sprinkle chopped parsley over the meats. Serve lemon wedges alongside the chicken for those who want a bright squeeze. Provide extra napkins, plates and utensils.