Two-meat Combo Recipe

Prepare rub

In a small bowl combine kosher salt, coarse black pepper, brown sugar, garlic powder and onion powder. Mix until evenly distributed.

Season brisket

Pat the brisket dry with paper towels. Rub olive oil over the entire surface, then press the dry rub onto both sides, ensuring an even coating. Let rest at room temperature for 30 minutes (or refrigerate up to overnight, uncovered).

Cook brisket (oven method)

Preheat oven to 275°F (135°C). Place the brisket fat-side up in a roasting pan or dutch oven. Pour beef broth and apple cider vinegar into the pan (not over the rub). Cover tightly with lid or foil. Roast for approximately 3 to 4 hours, until internal temperature reaches 195–203°F (90–95°C) and meat is fork-tender. Check at 3 hours and add a splash of additional broth if pan is dry.

Rest and slice

Remove brisket from oven and let rest, covered loosely with foil, for 30 minutes. Slice against the grain into 1/4-inch slices for serving on plates or sandwiches. Reserve juices in the pan for plating or to mix with barbecue sauce if desired.

Prepare pork rub

In a bowl combine kosher salt, paprika, brown sugar, ground cumin, garlic powder and onion powder. Mix thoroughly.

Coat pork

Trim excess exterior fat from the pork shoulder leaving a thin layer for flavor. Spread yellow mustard over the exterior of the pork to help the rub adhere. Coat the pork generously with the prepared rub, massaging it into all surfaces. Refrigerate uncovered for at least 2 hours or overnight for best flavor.

Cook pork (slow-cooker or oven)

Slow-cooker method: Place the pork shoulder in a slow cooker. Pour apple juice around (not over) the pork. Cook on low for 8 hours or on high for 5–6 hours, until pork reaches at least 195°F and pulls apart easily. Oven method: Preheat oven to 300°F (150°C). Place pork in a roasting pan, pour apple juice into pan, cover tightly with foil, and roast for 4 to 5 hours until fork-tender and 195°F internal temperature.

Shred and finish

Transfer pork to a cutting board and use two forks to pull the meat into shreds. Skim excess fat from cooking liquid and reserve about 1/2 cup. Mix reserved juices and 1/2 to 3/4 cup barbecue sauce into the shredded pork, tasting and adjusting for sweetness/tang. Keep warm until serving.

Warm buns: Preheat a skillet or griddle over medium heat. Butter cut sides of buns, then toast buttered sides for 1–2 minutes until golden. Alternatively, warm in a 350°F oven for 5 minutes.

Assemble Two-Meat Combo plates: For each serving, place 3–4 brisket slices on the plate and add a 1/2 to 3/4 cup of pulled pork alongside. Spoon extra pan juices or barbecue sauce over the brisket and pulled pork as desired. Add 1/3 cup coleslaw and a few pickle slices. Serve with toasted bun(s) on the side for sandwiches.

Optional finishing and storage: Garnish with additional black pepper or chopped parsley if desired. Refrigerate leftovers in separate airtight containers (brisket juices reserved) for up to 4 days, or freeze for up to 3 months.