Smithfield’s Chicken and BBQ Pulled Pork Recipe: Dual-Protein Smoky Feast

This dual-protein feast brings together tender pulled pork and juicy chicken under one smoky roof. My pitmaster training meets backyard tradition in every bite.

Slow-cooked pork shoulder and seasoned chicken unite with bold BBQ flavors. The result is a hearty meal that satisfies both white and dark meat lovers.

Ingredients for Smithfield’s Chicken and Bbq Pulled Pork

Pantry staples and fresh meat create this hearty dual-protein meal with bold smoky flavors.

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The pork shoulder is non-negotiable here. Bone-in gives you that fall-apart texture—boneless works but lacks richness. Most butchers at Whole Foods or Kroger will cut it to size if you ask nicely. For the chicken, thighs stay juicier than breasts during the long cook. Grab skin-on if you want extra crispiness, but I usually go skinless to save time (and calories).

No BBQ rub? Mix paprika, brown sugar, garlic powder, and cayenne—equal parts works. Out of apple cider vinegar? White vinegar in a pinch, but add a teaspoon of sugar to balance. The ketchup should be the good stuff—Heinz or organic. If you’re avoiding sugar, swap half the ketchup for sugar-free BBQ sauce. The Worcestershire adds umami—skip it and you’ll miss that depth.

Pork can marinate overnight in the rub for extra flavor. Leftovers keep 4-5 days in the fridge, freeze for 3 months. The sauce thickens as it cools—reheat with a splash of broth to loosen. Always let the meat rest before pulling—makes all the difference.

Step-by-Step Instructions for Chicken and BBQ Pulled Pork

Here’s how I nail this dual-protein feast without losing my mind in the process.

Step 1: Season and Sear Both Proteins

Pat the 4 lb Pork Shoulder and 3 lb Chicken Thighs dry with paper towels. I coat the pork shoulder generously with the 0.5 cup BBQ Dry Rub, pressing it into every crevice. For the chicken thighs, I sprinkle evenly with 1 tbsp Salt and 1 tbsp Black Pepper on both sides. This ensures both proteins develop maximum flavor.

Heat 2 tbsp Olive Oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deep brown, about 4-5 minutes per side. Remove and set aside. In the same pot, sear the chicken thighs for 3-4 minutes per side until golden brown. Remove and set aside with the pork.

Step 2: Build the BBQ Sauce Base

In the same Dutch oven, add the finely diced 1 whole Onion. Cook for 3-4 minutes until soft and translucent. Add the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the aromatic foundation for your sauce.

Stir in 2 cups Ketchup, 0.5 cup Apple Cider Vinegar, 0.5 cup Brown Sugar, 2 tbsp Worcestershire Sauce, and 2 tbsp Yellow Mustard. Bring to a simmer, then reduce heat to low. Let it cook for 5 minutes, stirring occasionally, until slightly thickened and the flavors meld together.

Step 3: Slow Cook the Pork and Chicken

Return the pork shoulder to the Dutch oven, spooning some of the sauce over the top. Pour in 1 cup Chicken Broth. Cover tightly and transfer to a preheated 325°F oven. Cook for 3 hours, then add the chicken thighs on top, basting them with the sauce. Cover and cook for another 1.5-2 hours until the pork shreds easily with a fork.

Check the pork at the 3-hour mark—it should be fall-apart tender. The chicken thighs should reach an internal temperature of 165°F and be fully cooked through. If needed, add a splash of water or broth to maintain moisture.

Step 4: Shred and Combine

Remove the Dutch oven from the oven. Transfer the pork shoulder to a cutting board and shred it using two forks. Return the shredded pork to the pot. The chicken thighs should also shred easily—pull them apart directly in the sauce.

Stir everything together, ensuring the meat is fully coated in the rich, tangy sauce. Let it sit for 10 minutes off the heat so the flavors fully meld. Taste and adjust seasoning if needed, though the BBQ Dry Rub and sauce should provide plenty of flavor.

Troubleshooting Perfect Results

Pork Not Tender

If your pork shoulder isn’t falling apart after the suggested time, it likely needs more cooking. Return it to the oven at 325°F and check every 30 minutes. I’ve found bone-in cuts sometimes need an extra hour. 🌡️

Dry Chicken

Chicken thighs can dry out if overcooked. Pull them as soon as they reach 165°F internal temperature. If they’re already dry, shred and mix with extra sauce and a splash of chicken broth to restore moisture.

Sauce Too Thin

For a thicker sauce, simmer uncovered for 10-15 minutes after shredding. If it’s still thin, mix 1 tbsp cornstarch with 1 tbsp water and stir in. Cook for 2-3 minutes to thicken.

Sauce Too Thick

Thin with ¼ cup water or chicken broth at a time until desired consistency. I often add apple cider vinegar for tang and thinning. Stir well after each addition.

Lacking Flavor

Taste and adjust seasoning with salt, black pepper, or more brown sugar. If it’s bland, add 1 tbsp Worcestershire sauce or a dash of hot sauce for depth.

Burnt Bottom

If the sauce sticks, you likely had the heat too high. Next time, keep it at a gentle simmer. For now, carefully transfer to a new pot, leaving burnt bits behind. 💡