Puckett’s Bbq Platter Recipe

1. Prep rub and meat

Combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and chili powder in a small bowl. Pat pork shoulder and whole chickens dry. Rub vegetable oil over all surfaces of the pork and chickens, then evenly coat with the dry rub, massaging it into crevices. Let rest 30–60 minutes at room temperature or refrigerate up to overnight.

2. Smoke low and slow

Preheat smoker to 225°F (107°C). Place pork shoulder fat side up and whole chickens breast side up on the smoker grates. Add wood chips (hickory, apple, or pecan). Smoke pork until internal temperature reaches 195–205°F (90–96°C), about 8–10 hours depending on size. Smoke chicken until internal temp reaches 165°F (74°C), about 2.5–4 hours.

3. Rest and pull pork

When pork reaches target temp, remove and wrap in foil and a towel; rest in a cooler or warm place for 1 hour. Unwrap and using two forks or gloved hands shred the pork, discarding excess fat. Mix in about 1 cup reserved cooking juices or apple cider vinegar and 1 cup BBQ sauce to taste; keep warm. Slice or shred smoked chicken; toss lightly with a little BBQ sauce if desired.

4. If you don't have a smoker (oven method)

Preheat oven to 300°F (150°C). Place rub-coated pork in a roasting pan with 1 cup apple cider vinegar + 1 cup water in the bottom, cover tightly with foil and roast until 195–205°F (90–96°C) internal (6–8 hours). For chicken, roast uncovered until 165°F (74°C). Finish by broiling briefly for color and rest, then shred/slice as above.

5. In a medium saucepan over medium heat, cook the diced bacon until crisp. Remove most bacon fat, leaving about 1 tablespoon for flavor.

6. Add chopped onion to the pan and cook until translucent, about 4–5 minutes. Stir in brown sugar, molasses, and tomato paste and cook 1–2 minutes to bloom the flavors.

7. Add drained beans, mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, water or reserved pork drippings, salt and pepper. Stir to combine and bring to a gentle simmer.

8. Reduce heat to low and simmer uncovered 20–30 minutes, stirring occasionally, until sauce thickens. If using a smoker or grill, transfer beans to a small cast-iron pan and place near the heat source for 30–45 minutes to impart smoke flavor, stirring once or twice. Stir in cooked bacon at the end and keep warm.

9. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil.

10. Cut sweet potatoes into 1/3–1/2-inch fries. Place in a bowl of cold water for 15–20 minutes to remove excess starch, then drain and pat completely dry with towels.

11. Toss dried fries with cornstarch, olive oil, paprika, salt and pepper until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces for crisping.

12. Bake 12 minutes, flip fries, then bake another 10–12 minutes until edges are crisp and golden. For extra crispness, finish under broiler 1–2 minutes while watching closely. Serve immediately.

13. In a large bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced green onion.

14. In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

15. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate at least 30 minutes to let flavors meld. Taste and adjust seasoning with salt, pepper or a touch more vinegar if desired.

16. Arrange pulled pork and sliced smoked chicken on a large platter. Spoon smoked baked beans into a bowl or shallow ramekin and place beside the meat.

17. Pile sweet potato fries on the platter or in a separate basket. Add a generous scoop of homemade slaw.

18. Garnish with chopped fresh parsley, and serve extra BBQ sauce on the side. Provide forks for the slaw and beans and a knife for the chicken if slices are thick.