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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.

INGREDIENTS

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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.

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

ITEMS IN THIS RECIPE

Salt & Pepper Tableside Seasoning

114

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Bajan Seasoning

122

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Smoked Spanish Sweet Paprika

392

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Pickling Spice

56

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