Combining Smithfield’s chicken and BBQ pulled pork creates a Southern masterpiece that delivers smoky depth and tender perfection in every bite.
Growing up in small-town Georgia, I learned that the secret to crowd-pleasing BBQ lies in balancing rich, slow-cooked pork with juicy, crisp-skinned chicken—both cooked to exacting temperatures for that signature harmony.
This recipe marries two classics into one unforgettable meal, where the smoky aroma alone transforms any gathering into a celebration of Southern tradition.
The beauty of this dish is its precision: the pulled pork smokes low and slow until it practically melts in your mouth, while the chicken develops a golden, crackling skin that contrasts beautifully with its tender interior.
I use a simple yet effective dry rub for both proteins, letting the smoker do the heavy lifting while I focus on achieving that perfect balance of sweet, tangy, and smoky flavors in the BBQ sauce. The result?
A plate that’s as impressive as it is delicious, with every component working together in perfect harmony.
By the time you serve this dish, your guests will experience the kind of meal that feels like a hug—smoky, rich, and deeply satisfying.
The pulled pork falls apart at the touch of a fork, while the chicken stays juicy and flavorful, all coated in a glossy BBQ sauce that ties everything together.
This is the kind of recipe that turns weeknight dinners into memorable feasts, proving that with the right techniques, you can achieve restaurant-quality results at home.
Serve with classic Southern sides like cornbread or tangy coleslaw to complete the experience. The smoky flavors of the pork and chicken pair beautifully with the sweetness of the sauce, creating a dish that’s as versatile as it is indulgent.
Whether you’re hosting a backyard BBQ or a family dinner, this recipe delivers the kind of comfort food that brings people together.
Ingredients for smithfield’s chicken and bbq pulled pork
Southern tradition meets smoky perfection with these iconic ingredients—where rich pork and crisp-skinned chicken unite in BBQ harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Smithfield Whole Chicken 🍗 | 1 whole | 2.5-3 lbs, giblets removed |
| Smithfield Boneless Pork Shoulder 🐖 | 6 lb | Well-marbled, 8-10 lbs total |
| Yellow Onions 🧅 | 3 whole | Medium, sliced into wedges |
| Garlic Cloves 🧄 | 12 cloves | Fresh, peeled and smashed |
| Apple Cider Vinegar 🍎 | ½ cup | For tangy depth |
| Ketchup 🍅 | 1 cup | Heinz or similar |
| Brown Sugar 🍚 | ¾ cup | Light or dark, packed |
| Smoked Paprika 🌶️ | 2 tbsp | For smoky flavor |
| Ground Black Pepper 🌶️ | 1 ½ tsp | Freshly cracked |
| Salt 🧂 | 2 tbsp | Diamond Crystal kosher |
| Mustard 🍯 | 2 tbsp | Dijon or yellow |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Wood Chips 🌳 | 2 cups | Hickory or applewood |
| Butter 🧈 | ½ cup | Unsalted, melted |
The Smithfield pork shoulder is non-negotiable here—look for well-marbled cuts at your local butcher or grocery store’s meat counter. Costco or Harris Teeter often carry the best quality in bulk. For the chicken, a whole bird ensures even cooking and crispy skin. If you can’t find Smithfield brand, Perdue or Tyson work too, but trim excess fat for cleaner flavor. The wood chips? Traeger or Cookshack sell pre-soaked bags, but soaking your own in water for 30 minutes works just as well. Skip the pre-seasoned packets—we’re building this from scratch.
No smoked paprika? Substitute 1 tbsp regular paprika plus 1 tsp liquid smoke (like Cholula or Traeger brand). Running short on apple cider vinegar? Balsamic vinegar works in a pinch, but reduce to 1/4 cup—it’s stronger. The Dijon mustard adds depth; if you only have yellow mustard, blend it with 1 tsp honey to mimic the tang. For the chicken, season it 12 hours ahead and refrigerate uncovered for maximum crispiness. The pork? Pat it dry with paper towels before applying the rub—this ensures better bark formation during smoking.
This dish tastes even better the next day—double the batch if you’re feeding a crowd. Store components separately: pork and chicken in airtight containers with sauce poured over them, then refrigerated for up to 5 days. For longer storage, freeze portions in ziplock bags with parchment paper between layers—keeps for 3 months. Reheat gently in a slow cooker with a splash of water to prevent drying. The sauce thickens as it cools, so thin with 1 tbsp warm water before serving if needed.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe’s simplicity—just toss the Smithfield chicken and pork shoulder into the slow cooker with onions, garlic, and apple cider vinegar. No chopping, no fuss, and the flavors meld together while you’re busy with life.
- Tangy-Sweet Bomb: That apple cider vinegar? It’s the secret weapon. The slow cooker turns the pork into shreds so tender they fall apart, while the chicken stays juicy with a bright, slightly tangy kick—no heavy sauce needed.
- Weeknight Workhorse: Between us, this is my go-to for game days, lazy Sundays, or when my kids’ friends descend for dinner. The leftovers reheat like a dream (yes, even the next day), and I’ve fed a crowd of eight with just one pot.
- Budget Stretch: Honestly, this recipe saves me money without sacrificing taste. Smithfield cuts are affordable, and the pork shoulder stretches across multiple meals—tacos, sandwiches, or even fried rice. My wallet and my family thank me every time.
Step-by-step instructions for slow-smoked chicken and pulled pork
Here’s how to create a perfect balance of tender chicken and melt-in-your-mouth pulled pork.
Prepare the Chicken for Smoking
Pat the 1 whole Smithfield Whole Chicken completely dry with paper towels, focusing on the cavity and under the wings. This drying step is crucial for developing crispy skin. Season the chicken generously inside and out with 1 tablespoon of the 2 tablespoon Salt and 1 teaspoon of the 1.5 teaspoon Ground Black Pepper, pressing the seasoning into the meat so it adheres well.
Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. This setup allows for proper air circulation, which is essential for even cooking and crispy skin. Let the chicken sit at room temperature for 30 minutes before smoking to ensure even heat penetration.
Season and Smoke the Pork Shoulder
In a large bowl, combine the 6 lb Smithfield Boneless Pork Shoulder with the 3 whole Yellow Onions sliced into wedges, 12 cloves Garlic Cloves smashed, 0.5 cup Apple Cider Vinegar, 1 cup Ketchup, 0.75 cup Brown Sugar, 2 tbsp Smoked Paprika, 0.5 teaspoon of the 1.5 teaspoon Ground Black Pepper, 1 tablespoon of the 2 tbsp Salt, 2 tbsp Mustard, and 0.25 cup Honey. Mix thoroughly to ensure the pork is evenly coated with the marinade.
Place the seasoned pork shoulder in a smoking chamber or a large roasting pan. Add 2 cups Wood Chips to a smoker box or directly into the chamber, and smoke the pork shoulder at 225°F for 8 hours or until the internal temperature reaches 165°F. This low and slow method ensures the pork becomes tender and easily pulls apart.
Smoke the Chicken Alongside the Pork
Place the prepared chicken on the smoker alongside the pork shoulder. Smoke the chicken at 225°F for 2.5 to 3 hours, or until the internal temperature reaches 165°F. The chicken will benefit from the same smoky environment as the pork, enhancing its flavor without overcooking it.
Once the chicken reaches the desired temperature, remove it from the smoker and let it rest for 15 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. While the chicken rests, continue smoking the pork shoulder until it reaches 203°F, which is ideal for pulling the meat easily.
Pull the Pork and Prepare the Sauce
Remove the pork shoulder from the smoker and transfer it to a cutting board. Using two forks, gently pull the pork apart into shreds. Discard any large fat deposits or connective tissues. The pork should pull apart easily, indicating it’s ready to be served.
In a saucepan, combine the pulled pork with the 0.5 cup Butter and let it melt into the meat. This step adds richness and helps bind the pork shreds together. If the mixture seems too dry, add a splash of the apple cider vinegar to moisten it slightly. Keep the pulled pork warm in a slow cooker or a covered pot set on low heat.
Carve the Chicken and Serve
After the chicken has rested, carve it into serving pieces. Remove the legs and thighs first, then separate the breasts. Arrange the chicken pieces on a serving platter alongside the pulled pork. The combination of crispy skin on the chicken and tender, smoky pulled pork creates a harmonious balance of flavors and textures.
Serve the chicken and pulled pork with the remaining sauce spooned over the top. The smoky, tangy, and slightly sweet flavors of the pulled pork complement the savory and crispy chicken perfectly. This classic combination is sure to delight your guests and leave them asking for seconds.
Pro Tips For Making Smithfield’S Chicken And Bbq Pulled Pork
- Trim the Pork Shoulder: The Smithfield boneless pork shoulder is already convenient, but if you’re using a bone-in cut instead, trim the fat cap down to about ¼-inch thick before seasoning. I learned this the hard way—thick fat renders unevenly and can make your BBQ sauce cling messily. Use a sharp knife and work quickly; this step takes 10 minutes but saves you from dealing with greasy, uneven cooking later.
- Roast the Chicken First: Start with the whole chicken in a 375°F oven for 45 minutes before moving it to the smoker or slow cooker. This jumpstarts the cooking process and ensures the skin crisps properly when you baste it later. I used to skip this, and my chicken always ended up dry or soggy by the time the pork was done. Trust me, the extra 45 minutes upfront makes the dish better overall.
- Char the Onions: Don’t just dice the yellow onions—char them first. Slice them into thick wedges, toss with a little oil, and sear them in a dry skillet over medium-high heat until blackened in spots. This adds a smoky depth that cuts through the richness of the pork and chicken. It’s a small step, but it makes the sauce taste like it’s been simmering for hours instead of minutes.
- Save the Vinegar: Reserve about ¼ cup of the apple cider vinegar for the end of cooking. Stir it into the pulled pork and chicken just before serving—it brightens the flavors and balances the sweetness of the BBQ sauce. I used to add it all at once, and the acidity overwhelmed the dish. A little at the end keeps everything in harmony without overpowering the meat.
Storing and reheating your smithfield’s chicken and bbq pulled pork
Refrigerator Storage
Let your pulled pork and chicken cool completely before storing—I always spread them on a wire rack for 30 minutes to prevent sogginess. Transfer to separate glass Pyrex containers with tight-fitting lids, keeping the sauce in a separate container.
Store both proteins and sauce at 40°F or below for up to 4 days. The pork’s flavors actually deepen overnight as the spices meld together. 🌡️
Freezer Prep
For longer storage, freeze components in quart-sized ziplock bags with parchment paper between layers. Label each bag with the date and contents—pork freezes best for 3 months, while chicken maintains quality for 2 months.
I use vacuum-sealed bags (like FoodSaver) for maximum freshness. Thaw overnight in the fridge before reheating. ❄️
Slow Cooker Reheating
My preferred method for pulled pork is the slow cooker—place the meat in the insert with ¼ cup apple cider vinegar and cook on low for 3-4 hours, stirring occasionally.
For chicken, add 2 tbsp butter and ¼ cup broth, then cook on low for 2 hours. This keeps everything moist without drying out. 🔥
Oven Reheating
Preheat oven to 300°F for gentle reheating. Place pulled pork in an oven-safe dish with 2 tbsp sauce and cover with foil. Reheat for 20-25 minutes until reaching 165°F. For chicken, bake on a wire rack over a baking sheet for 15 minutes to maintain crispiness. 💫
Microwave Shortcuts
For quick meals, microwave pulled pork covered with a damp paper towel on 50% power for 2-3 minute intervals until heated through. Add 1 tbsp water if dry.
Chicken reheats best in 1-minute bursts on 70% power, covered with a plate to retain moisture. Always check internal temps—165°F is non-negotiable for safety. ⚡
Sauce Revival
If your BBQ sauce thickens during storage, thin with 1 tbsp warm water or apple cider vinegar. For extra richness, stir in 1 tbsp melted butter before serving. I keep a small batch of fresh sauce on hand to drizzle over reheated dishes—it makes all the difference! 💡
Nutrition facts
Frequently asked questions
Can I use this recipe with pre-made BBQ sauce instead of making my own?
While our homemade sauce enhances the flavors, you can absolutely substitute with a high-quality store-bought sauce like Sweet Baby Ray’s or Stubb’s. Just adjust the sweetness—add 1-2 tablespoons extra honey if your sauce is vinegar-heavy. The key is balancing the smoky depth from the pork with the sauce’s tang.
How do I keep the chicken skin extra crispy when smoking?
Sarah’s pro tip: Pat the chicken completely dry with paper towels, then refrigerate it uncovered on a wire rack for 12 hours before smoking. This dries the skin further, creating that perfect crackling texture. Also, maintain a consistent 225°F temperature—the higher the heat, the faster the skin cooks and loses moisture.
What’s the best way to serve this dish for a large gathering?
For crowds, double the pork and use 2 whole chickens. Serve the pulled pork in a slow cooker on warm with extra sauce for self-serving. Arrange the chicken pieces on a large platter with the sauce drizzled over them. Pair with cornbread, pickles, and coleslaw for a complete Southern spread.
Can I make this recipe in an oven instead of a smoker?
Yes! For the pork, wrap it tightly in foil with the marinade and bake at 275°F for 6-7 hours until tender. For the chicken, roast at 375°F for 1.5 hours on a wire rack. Add wood chips to the oven or use a smoker box with applewood chips for that authentic smoky flavor. The pork will need extra time to reach 203°F internal temp.
Why does the pork need to reach 203°F instead of 165°F?
Pork shoulder is a collagen-rich cut that benefits from higher temperatures. At 165°F, it’s safe but still tough. Cooking to 203°F breaks down the collagen into gelatin, creating that signature pulled pork texture. Think of it like melting butter—patience pays off with fork-tender meat.
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