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Test Kitchen Approved

Pulled “Chork” (Chicken & Pork) with Pickled Carrots

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

This throw-everything-in-the-slow-cooker dish makes a great summer picnic or gametime meal. Our Caribbean-inspired Bajan Seasoning pairs perfectly with our small batch Black Dip Barbecue Sauce spiked with ground Jamaican allspice berries. The quick pickled carrots add a sweetness to the tangy heat of the pulled chicken and pork combo.

Serving Suggestions

Serve pulled "chork" on slider buns with a pile of pickled carrots on top.


For “chork”:

1 red onion, diced small

3 stalks celery, sliced thick

3 carrots, peeled and sliced

4 cloves garlic, chopped

1 jalapeno, seeded and diced

1.5 lbs. boneless pork shoulder

1.5 lbs. boneless, skinless chicken thighs

0.5 cups Black Dip Barbecue Sauce

0.25 cups orange juice

0.25 cups water

2 Tbsp. ketchup

1 Tbsp. Dijon mustard

1 Tbsp. brown sugar

For quick pickled carrots:

3 medium carrots, peeled and shaved into strips with a vegetable peeler

0.75 cups apple cider vinegar

0.25 cups water

0.25 cups sugar

Savory Spice ingredients in this recipe

  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Bajan Seasoning

    This traditional Caribbean blend from the island of Barbados is an all-purpose seasoning and also as a base flavor before adding another seasoning ...

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  • Pickling Spice

    If you are a do-it-yourself type of person who likes projects you should definitely try pickling. Pickling can be fun for the family and a great wa...

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For “chork”: Place all veggies in the bowl of a slow cooker. Cut pork shoulder into large chunks (about 2- to 3-inch pieces), trimming off any large pieces of fat. Place pork chunks and chicken thighs on top of veggies and season with Salt & Pepper Tableside. In a small bowl, mix Black Dip with remaining ingredients. Pour sauce over meat and veggies. Turn slow cooker to high and cook for 5 hours or until both pork and chicken are easily shredded with a fork. Transfer meat pieces to a bowl and use two forks to shred. Use a sieve to strain remaining sauce from slow cooker over shredded meat.

For pickled carrots: While “chork” cooks, prepare quick pickled carrots. Place shaved carrots into a glass bowl or jar. Bring vinegar, water, sugar and Pickling Spice to a boil, stirring to dissolve sugar. Pour hot brine over carrots and let cool to room temperature; make sure carrots are submerged in the brine liquid. Once cool, cover and refrigerate until ready to use. Best served after they’ve had several hours to sit in the brine.