The Millville Plate Recipe

Prep and rub

Trim excess fat from the pork shoulder leaving a thin layer for flavor. Pat dry. Rub the surface lightly with yellow mustard to help the spice adhere. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Massage the dry rub evenly over the pork. Refrigerate covered for at least 2 hours or overnight for best flavor.

Prepare smoker

Soak applewood chips if required by your smoker. Preheat smoker to 225°F (107°C). Prepare a spritz mixture of apple cider vinegar and water in a spray bottle or small pitcher.

Smoke the pork

Place the pork shoulder on the smoker fat side up. Smoke until internal temperature reaches about 195–205°F (90–96°C), roughly 6–8 hours depending on size and smoker. Every 45–60 minutes spritz the pork lightly with the vinegar/water mixture to maintain moisture and enhance bark formation.

Rest and shred

When the pork reaches target temp, remove from the smoker and tent with foil. Let rest 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat. If you like, fold in up to 1 cup of barbecue sauce to moisten and flavor the meat, tasting to adjust.

In a large bowl combine mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until smooth. Add shredded green and red cabbage and carrots. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate for at least 30 minutes to let flavors meld; bring to cool room temperature before serving.

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine rice vinegar, water, sugar, and kosher salt; heat just until sugar and salt dissolve (do not boil vigorously). Pour hot brine over the sliced onions and let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour). Drain before serving. Serve pickles alongside or slice pickles if whole.

Preheat oven to 425°F (220°C). In a bowl whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl whisk milk, egg, and melted butter. Pour wet into dry and stir until just combined (do not overmix). Pour batter into a 9-inch cast-iron skillet or an 8x8-inch baking pan greased with butter. Bake 18–22 minutes until golden and a toothpick comes out clean. Let cool 5 minutes, then cut into squares and serve warm.

If making the sandwich version, skip the cornbread. Lightly butter and toast buns in a skillet or toaster until golden. Pile 4–6 oz of pulled pork onto the bottom bun, top with 2–3 tbsp creamy slaw, a few pickle slices, and pickled onions. Drizzle with extra barbecue sauce if desired. Finish with the top bun and serve immediately.

Drain and rinse jackfruit, remove core pieces and shred pieces with forks. Heat olive oil in a skillet over medium heat. Add shredded jackfruit and cook 3–4 minutes. Stir in smoked paprika, soy sauce, and maple syrup; cook another 6–8 minutes until edges caramelize slightly and flavors concentrate. Use in place of pulled pork for sandwiches or plates.

For plated Millville Plate: Spoon a generous portion (about 6–8 oz) of pulled pork onto the plate next to a warm square of cornbread. Add 3–4 tbsp creamy slaw, a few pickle slices, and some pickled onions. Garnish with chopped parsley and serve extra barbecue sauce on the side. For sandwich orders, assemble as described in the Sandwich section and serve with pickles on the side.