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Ingredients
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Choose one meat (base)
Seasoning & braising/sauce (for pork - or adaptable to other meats)
Finishing & serving
Method
Pulled pork (slow-cook method)
Prepare pork
Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder and cayenne in a small bowl. Rub the spice mix all over the pork, massaging it into any crevices.
Sear (optional)
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork 3–4 minutes per side until browned to deepen flavor. Transfer to slow cooker or a Dutch oven.
Braise
Pour chicken or beef broth and apple cider vinegar into the slow cooker or Dutch oven. Cover and cook: slow cooker on low for 8 hours (or high 4–5 hours), or in a 300°F (150°C) oven for 3.5–4.5 hours, until meat pulls apart easily with a fork.
Shred and finish
Remove cooked pork to a cutting board, let rest 10 minutes, then shred with two forks. Skim excess fat from the cooking liquid, then return 1/2–3/4 cup of the juices to the shredded pork and stir in up to 3/4 cup barbecue sauce if using. Taste and adjust seasoning with salt, pepper or more vinegar for tang.
Serve
Pile on buns or rolls, top with pickles or slaw and sprinkle with chopped parsley if desired. Keep remaining sauce on the side.
Roasted turkey (if chosen)
Roast turkey breast
Preheat oven to 375°F (190°C). Pat turkey breast dry and season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Place breast on a rack in a roasting pan, brush with 1 tablespoon olive oil, and roast about 20 minutes per pound until internal temperature reaches 165°F (74°C). Let rest 15 minutes.
Shred
Slice or pull the meat into bite-sized pieces or shred with forks. Toss with 1/4 cup chicken broth and up to 1/2 cup barbecue sauce if desired to moisten and add flavor. Taste and adjust seasoning.
Serve
Serve on buns with pickles or slaw and chopped parsley if desired.
Ham (if chosen)
Prepare sliced or shredded ham
If using a pre-cooked ham, reheat in a 325°F (160°C) oven until warmed through (generally 10–15 minutes per pound for a spiral-sliced ham). For deli-style ham, slice or cube as desired.
Glaze and finish (optional)
Combine 1/4 cup brown sugar, 2 Tbs apple cider vinegar and 2 Tbs barbecue sauce to make a glaze. Brush glaze over warm ham and bake 10–15 minutes more until bubbly. Slice or shred and toss with any pan juices.
Serve
Serve warm on buns with optional slaw or pickles.
Sausage (if chosen)
Prepare sausage
If using links, slice into 1/2-inch rounds; if using kielbasa or smoked links, slice on the bias. For best flavor, brown slices in a skillet over medium heat for 4–6 minutes until slightly crisped.
Combine with sauce (optional)
Add 1/4 cup chicken broth and 1/2 cup barbecue sauce to the skillet and simmer 3–4 minutes to glaze the sausage pieces and warm through.
Serve
Serve on buns or rolls, topped with pickles or slaw if desired.
General serving & leftover storage
Portion servings onto buns or plates. Garnish with chopped parsley and serve extra barbecue sauce and pickles/slaw on the side. Refrigerate leftovers in an airtight container up to 4 days or freeze up to 3 months.