Sausage - Pulled Pork - Chicken - Turkey Recipe

Warm and sauced pulled pork

In a medium saucepan over medium heat, add the chopped onion and 1 tablespoon of barbecue sauce or 1 teaspoon oil; cook, stirring often, until softened, about 4 minutes. Add the shredded pulled pork, remaining barbecue sauce, apple cider vinegar, brown sugar, smoked paprika and black pepper. Stir to combine, reduce heat to low, cover and simmer gently for 10–12 minutes, stirring occasionally, until heated through and flavors meld. Taste and adjust seasoning with more salt, vinegar, or sugar if needed.

Sear sausage

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the sliced smoked sausage in a single layer. Cook without moving for 2 minutes to brown, then stir and continue cooking 3–4 minutes until edges are nicely browned. Add the minced garlic and red pepper flakes, cook 30–45 seconds until fragrant. Remove from heat and keep warm.

Season and cook chicken pieces

Toss the cut chicken with 1 tablespoon olive oil, smoked paprika, garlic powder, kosher salt and black pepper until evenly coated. Heat a skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed 3–4 minutes until browned, flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Remove from pan and let rest 3 minutes, then slice or chop to desired size.

Turkey salad-style mix

In a medium bowl, combine the cooked turkey, mayonnaise, Dijon mustard, lemon juice, chopped celery, chopped parsley, black pepper and kosher salt. Toss gently to combine. Refrigerate until ready to use to let flavors meld, at least 10 minutes.

Toast buns and assemble

Butter the cut faces of the buns lightly. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, until golden, about 1–2 minutes. To serve, arrange portions of pulled pork, sausage, chicken and turkey separately so guests can choose (or assemble mixed sandwiches). Place a generous scoop of the chosen protein on a toasted bun, top with pickles and optional coleslaw, garnish with cilantro or parsley. Serve immediately.

Leftovers: Store each cooked protein in separate airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or microwave; add a splash of water or additional sauce if mixture seems dry.