Cluck And Oink Recipe

Prep and marinate

Preheat oven to 400°F (200°C). Pat the chicken pieces and pork portions dry with paper towels. In a large bowl combine 4 tbs olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and brown sugar. Split the seasoning: reserve about half for the pork and half for the chicken. Toss the chicken pieces with half the seasoned oil mixture so they are evenly coated. In a separate bowl toss the pork portions with the remaining seasoned oil mixture. Let both rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Sear (optional for extra color)

Heat a large skillet over medium-high heat with 1 tbs olive oil. Sear the pork portions 2–3 minutes per side until nicely browned (they will finish in the oven). Use another skillet or work in batches to sear chicken skin-side down 3–4 minutes until golden. Transfer seared proteins to a roasting pan or sheet tray.

Roast

Arrange chicken and pork in a single layer on a rimmed sheet pan or roasting pan, leaving space between pieces. Roast at 400°F (200°C): pork shoulder portions 30–35 minutes (or until internal temp reaches 145–160°F depending on cut) and chicken pieces 35–40 minutes (until internal temp reaches 165°F and juices run clear). If oven space is limited, roast pork and chicken on separate pans, switching racks halfway for even browning. In the last 5 minutes, brush pork with 1 cup barbecue sauce if using, then roast until glaze is set.

Finish

Remove proteins from oven and tent loosely with foil for 8–10 minutes to rest. Drizzle 2 tbs apple cider vinegar over the pork or chicken if you like a touch of brightness before serving.

Prep potatoes

Increase oven temperature to 425°F (if proteins are finished) or roast potatoes concurrently at 425°F if space allows. Toss halved baby Yukon gold potatoes with melted butter, 2 tbs olive oil, chopped rosemary, minced garlic, 1 tbs kosher salt and 1 tsp black pepper in a large bowl so each piece is well coated.

Roast potatoes

Spread potatoes cut-side down on a sheet pan in a single layer. Roast at 425°F for 25–30 minutes, flipping once halfway, until golden brown and tender when pierced with a fork. If using higher oven temperature for proteins, check for doneness earlier to avoid over-browning.

Finish

Remove potatoes from oven and let rest 3–5 minutes. Taste and adjust seasoning; sprinkle a little extra chopped parsley if desired.

Make dressing

In a small bowl whisk together mayonnaise, Greek yogurt, 2 tbs apple cider vinegar, Dijon mustard, honey, 1 tsp salt and 1 tsp black pepper until smooth and emulsified.

Toss slaw

In a large mixing bowl combine green cabbage, red cabbage, carrots and green onions. Pour dressing over the vegetables and toss thoroughly to coat. Taste and adjust acidity or sweetness — add up to 1 tbs more vinegar or honey if preferred. Chill the slaw for at least 20 minutes so flavors meld (can be made up to 4 hours ahead).

Make batter

Preheat oven to 400°F (or reheat from previous step). In a mixing bowl whisk together cornmeal, flour, sugar, baking powder and 1 tsp salt. In another bowl whisk buttermilk, eggs and melted butter until combined. Pour wet into dry and stir until just combined; do not overmix.

Bake

Pour batter into a greased 9-inch square pan or 10-inch cast-iron skillet. Bake at 400°F for 18–22 minutes until the top is golden and a toothpick inserted into center comes out clean. Let cool for 10 minutes, then cut into 8 squares or wedges.

On a large family-style platter or individual plates arrange 4 pieces of chicken and 4 portions of pork (or allow guests to pick one each). Add generous scoops of roasted potatoes and a mound of slaw. Place cornbread wedges alongside. Sprinkle chopped parsley over proteins and potatoes and serve lemon wedges and extra barbecue sauce on the side. Serve warm.