Pulled Pork And Smoked Chicken Quarters Recipe

Trim and Rub

Trim any excessive exterior fat from the pork shoulder, leaving some fat for flavor. Coat the pork lightly with yellow mustard (this helps the rub adhere). In a small bowl combine brown sugar, paprika, Kosher salt, black pepper, garlic powder, onion powder and cayenne. Rub the spice mixture thoroughly over all surfaces of the pork. Let rest at room temperature 30 minutes or refrigerate overnight for deeper flavor.

Prepare Smoker

Preheat your smoker to 225°F (107°C). Add hickory or apple wood according to your smoker's instructions to establish a steady thin blue smoke. If using a pellet smoker set to 225°F.

Smoke the Pork

Place the pork shoulder fat-side up on the smoker grates. Insert a probe thermometer in the thickest part of the meat, avoiding bone. Smoke at 225°F until the internal temperature reaches about 165°F (74°C). This usually takes about 5–7 hours for a 4 lb roast, but cooking times vary—plan for 1.5–2 hours per pound. Every 60–90 minutes you may spritz or mop with a mixture of apple cider vinegar and apple juice (combine 1 cup cider vinegar and 1 cup apple juice; use about 1/2 cup each time) to maintain moisture and build color.

Wrap (Texas Crutch)

When the pork hits the stall (around 150–170°F) or at 165°F, remove from smoker and wrap tightly in two layers of heavy-duty foil with 1 cup apple cider vinegar, 1 cup apple juice and 1 cup water added into the foil packet to keep moisture. Return to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (the probe should slide in and out with little resistance). This can take an additional 2–4 hours depending on size.

Rest and Pull

Remove the wrapped pork from the smoker and let rest, still wrapped, in a cooler or warm place for at least 45 minutes to 1 hour. Carefully unwrap, reserving the juices. Transfer the meat to a large cutting board, shred using two forks or meat claws. Discard excessive fat and bone. Stir in 2 tablespoons butter and a few tablespoons of the reserved juices and/or 1 cup of BBQ sauce to taste to keep the meat moist.

Prep Chicken

Pat the chicken quarters dry with paper towels. Rub with olive oil. In a small bowl combine salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Rub the spice mixture evenly over the chicken. Sprinkle lemon zest and squeeze lemon juice over the pieces. Let rest 20–30 minutes at room temperature or refrigerate up to overnight.

Smoke Chicken

When the smoker is steady at 225–250°F (107–121°C) place the chicken quarters on the grate skin-side up, leaving space between pieces for smoke circulation. Monitor internal temperature with a probe in the thickest part (avoid bone). Smoke until the internal temperature reaches 175–180°F (79–82°C) and the skin is nicely browned, about 1.5–2.5 hours depending on size and temperature.

Finish and Rest

If you want crisper skin, during the last 10–15 minutes move chicken to a hotter zone (or increase smoker temp to 300°F) to render skin fat. Alternatively, transfer to a preheated 400°F oven for 10–12 minutes. Remove chicken and let rest 10 minutes before serving.

Make Mop and Sauce

Combine 1/2 cup apple cider vinegar, 1/2 cup apple juice and 1 teaspoon hot sauce in a jar or bowl to use as a mop. Use this to baste chicken and pork during the smoke every 45–60 minutes if desired. Warm your favorite BBQ sauce in a saucepan over low heat and keep available for serving. Reserve some of the pork drippings mixed with a little butter to finish the pulled pork for extra richness.

General Guidance for Sides

Prepare three homemade sides sized to serve about 6 portions each (approximate quantities listed). For coleslaw: toss shredded cabbage and carrots with a dressing of mayonnaise, apple cider vinegar, a little sugar, salt and pepper; chill. For potato salad: boil diced potatoes until tender, drain and cool, then toss with mayo, mustard, chopped celery, onion, salt and pepper. For baked beans: simmer or bake canned beans with bacon, brown sugar, ketchup, mustard and a splash of molasses until thick. For mac & cheese: prepare a creamy cheese sauce (butter, flour, milk, cheddar), combine with cooked pasta and bake until bubbly. For green beans or collards: simmer with bacon or smoked ham hock, onion and seasoning until tender. Make whichever three sides you prefer to match the menu.

Cornbread or Buns

If serving cornbread, bake according to package or recipe to yield 12 slices/servings and keep warm. If using buns/rolls, lightly butter and toast them on a griddle or in the oven until golden (about 2–3 minutes under broiler or 3–4 minutes at 375°F).

Assemble and Serve

Arrange pulled pork in a serving pan and provide BBQ sauce on the side. Place smoked chicken quarters on a platter. Offer cornbread or buns, pickles, sliced red onion and the three prepared sides. Provide tongs and forks for guests to build sandwiches: put a generous scoop of pulled pork on a bun or cornbread slice, add a drizzle of BBQ sauce, top with pickles and sliced onion or a scoop of coleslaw. Keep leftover reheated pulled pork moist by adding reserved juices when reheating.