Ingredients for many meals worth of meat:
- 1 roasting chicken
- 1 pork shoulder roast (Boston butt)
- 1 cup of rubbing mix (made following your own whims)
- 1/2-3/4 cup cider vinegar, white wine, or other suitable acid
- 1 cup beef or chicken broth
- Preheat the oven to 275°F
- Wash the chicken and remove whatever is in the cavity
- Rub both the pork butt and the chicken all over with the rubbing mix. Throw some rubbing mix inside the chicken.
- Put the pork butt in a Dutch oven and cover
- Put the chicken breast side up in a roasting pan
- Roast the chicken and the pork for one hour
- Remove chicken and pork from the oven, flip the chicken and pour the vinegar and water around the pork
- Cover the pork and put them both in the oven for another hour
- Every hour, take them out and flip both the pork and the chicken over. Baste the chicken inside and out with the pan fat.
- At about 4 1/2 hours check the chicken to see if it is done. You don't want it to get too dry.
- Sometime between 4 1/2 and 5 hours, remove both the chicken and the pork from the oven and let cool.
- When cool enough to handle but not cold, shred the chicken and the pork and discard fat, bones, skin, etc. It is easier to separate the meat and the fat while they are still quite warm.
- Divide into meal size amounts and freeze.
Although famous barbecue experts live and die by their secret formulas for the spices they rub on their meats, exactitude is less important when you are not smoking things and especially when you are essentially braising the pork.
To make a rubbing mix, in the bowl of a food processor, dump
- brown sugar
- garlic powder
- onion powder
- paprika (smoked if you have it)
- pepper (of whichever type you prefer)
- dry mustard
- and whatever else strikes your fancy
This time I "leaned heavy" on the brown sugar and added some lemon pepper that is too lemony to use straight. It added a sweet brightness to the meat this time. Another time I might go more toward aromatics like cloves and coriander.
You can purchase pre-mixed rubbing spices but you can be more liberal in your application with homemade because you can amass larger quantities of some of the less expensive spices like garlic powder and onion powder. Also, your home mix is likely to be less salty.
Enjoy! Now, let's think of something interesting to do with that 10 lb. bag of leg quarters!