4 Lbs Pork, 16 Quarter Chickens Recipe

Trim and portion

Trim excess fat and silver skin from the 4 lbs pork shoulder. Pat dry with paper towels. Ensure 16 chicken quarters are cleanly cut, removing excess fat and wingtips; pat dry.

If using a brine/marinade for the chicken and/or pork, proceed to brining step. Otherwise, apply dry rub directly to meats (see Dry Rub section).

Buttermilk brine (if chosen)

Combine 16 cups buttermilk, 1 cup salt, 1/2 cup sugar and optional aromatics in a non-reactive container. Submerge up to half the poultry or pork (use separate containers if brining both). Refrigerate 8–12 hours for chicken quarters; pork may brine 6–8 hours. Rinse briefly and pat dry before seasoning.

Apple cider vinegar brine (if chosen)

In a large container, whisk together 12 cups water, 4 cups apple cider vinegar, 1 cup salt and 1/2 cup brown sugar plus aromatics. Cool completely. Submerge proteins and refrigerate 6–12 hours. Rinse and pat dry before seasoning.

Asian soy-ginger marinade (if chosen)

Mix 8 cups soy sauce, 8 cups water, 1 cup brown sugar, sliced ginger, smashed garlic and chili flakes. Marinate proteins in the refrigerator 4–8 hours (shorter for chicken, longer for pork up to 8 hours). Remove and pat dry.

Herb citrus marinade (if chosen)

Combine 6 cups fresh orange juice, 6 cups water, 3/4 cup salt, sprigs of herbs and garlic. Marinate proteins 4–8 hours refrigerated. Rinse lightly and pat dry before applying rub.

Combine kosher salt, granulated sugar, brown sugar, paprika, black pepper, garlic powder, onion powder, cumin and cayenne in a bowl and mix thoroughly. Reserve about 1/3 of the rub for the pork and 2/3 for the chicken (adjust proportionally if you prefer).

Generously apply the rub to all surfaces of the pork and chicken quarters. For best flavor, allow rubbed meats to rest refrigerated 1–4 hours (up to overnight) uncovered to form a tacky pellicle that helps smoke and crust formation.

Combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire, smoked paprika, garlic powder, onion powder, hot sauce (optional), salt and pepper in a saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm for glazing.

Prepare cooker

Preheat smoker or set up charcoal/wood grill for indirect cooking at 225–250°F (107–121°C). Use fruitwood or hickory for pork and a milder wood like apple for chicken. Place a drip pan under the cooking grate.

Smoke pork shoulder

Place the pork shoulder fat-side up on the smoker. Smoke at 225–250°F until internal temperature reaches 195–205°F for pulled pork (this will take ~6–8 hours for a 4 lb roast). Spritz occasionally (every 1–1.5 hours) with a 50/50 mix of apple cider vinegar and water to keep surface moist. During the last 30–60 minutes, brush pork with BBQ sauce if you want a glazed exterior.

Smoke/roast chicken quarters

Place chicken quarters on the smoker or on the cooler side of the grill skin-side up. Cook at 225–275°F until the internal temperature at the thickest part of thigh reaches 175–180°F (about 1.5–2.5 hours depending on size and temp). For crisper skin, during the last 10–15 minutes move chicken to direct heat or increase temp to 375°F and finish until skin crisps. Brush with BBQ sauce during the last 10–15 minutes of cooking (apply 2-3 thin coats, allowing sauce to set between coats).

Use an instant-read thermometer to confirm doneness. Let pork rest 20–30 minutes tented in foil before shredding. Rest chicken 8–10 minutes before serving.

If you prefer a crisper finish, heat a cast-iron skillet with olive oil over medium-high heat. Sear chicken quarters skin-side down 2–3 minutes to crisp skin and caramelize sauce. For pork, sear shredded or sliced portions briefly to create caramelized edges before serving.

Pull pork with two forks or claws, discarding excessive fat. Toss pulled pork lightly with some BBQ sauce (reserve additional sauce for serving). Arrange chicken quarters on a platter. Garnish with chopped parsley and lemon wedges alongside the chicken. Serve remaining BBQ sauce on the side.

Portioning: This quantity (4 lbs pork + 16 chicken quarters + 1 quart BBQ sauce + 1 gallon each of two sides) is designed to serve 20–24 people as part of a buffet or family-style meal. Provide buns, sides (coleslaw, baked beans, potato salad) and utensils so guests can build plates.