Two Meats With One Side Recipe

Prepare pork and rub

Pat the pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Rub the spice mix all over the pork, pressing so it adheres. Let rest at room temperature for 30 minutes or refrigerate covered for up to 12 hours for deeper flavor.

Sear pork

Preheat oven to 150°C (300°F). In a large heavy Dutch oven or ovenproof pot, heat vegetable oil over medium-high until shimmering. Sear pork on all sides, about 3–4 minutes per side, until well browned. Remove pork and set aside.

Braise

Lower heat to medium. Pour apple cider vinegar into the pot and scrape up browned bits. Add stock and return pork to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until fork-tender, about 3 to 3½ hours (internal temp should be ~95°C/203°F and meat should pull apart easily). Check after 2 hours and add a splash of stock if liquid is evaporating excessively.

Shred and sauce

Remove pork to a cutting board and shred using two forks or meat claws. Skim off excess fat from the cooking liquid, then stir in BBQ sauce and 2–3 tablespoons of the cooking liquid to loosen. Return shredded pork to the sauce, toss to coat, and keep warm. Adjust seasoning with salt and pepper to taste.

Marinate chicken

In a bowl whisk together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, kosher salt, and black pepper. Toss chicken thighs in the marinade to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to take off chill.

Grill or roast

Preheat grill to medium-high (about 200–230°C / 400–450°F) or preheat oven to 200°C (400°F) for roasting. If grilling, cook thighs skin-side down first for 6–8 minutes until crisp, flip and cook another 6–8 minutes, turning until internal temperature reaches 74°C (165°F) and juices run clear. If roasting, place thighs on a sheet pan skin-side up and roast 30–35 minutes until skin is golden and internal temp is 74°C (165°F). Let rest 5 minutes before serving.

Cook potatoes and garlic

Place potato chunks and whole garlic cloves in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are tender when pierced, about 15–20 minutes.

Warm dairy

While potatoes cook, warm milk and butter together in a small saucepan until butter is melted and mixture is hot but not boiling.

Mash and finish

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Stir in warm milk-butter mixture, then fold in sour cream if using. Season with remaining salt and black pepper to taste. If too stiff, add a splash of milk to reach desired creaminess. Garnish with chopped chives before serving.