Pulled “Chork” (Chicken & Pork) with Pickled Carrots Recipe
 with Pickled Carrots)
YIELD
6 to 8 servings
INGREDIENTS
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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 1/2 lbs. boneless pork shoulder
- 1 1/2 lbs. boneless, skinless chicken thighs
- 2 tsp. Salt & Pepper Tableside Seasoning
- 1/2 cup Black Dip Barbecue Sauce
- 1/4 cup orange juice
- 1/4 cup water
- 2 Tbsp. ketchup
- 1 Tbsp. Dijon mustard
- 4 Tbsp. Bajan Seasoning
- 1 Tbsp. brown sugar
- 2 tsp. Smoked Spanish Sweet Paprika
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For quick pickled carrots:
- 3 medium carrots, peeled and shaved into strips with a vegetable peeler
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup sugar
- 2 tsp. Pickling Spice
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DIRECTIONS
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.
SERVING SUGGESTIONS
Serve pulled "chork" on slider buns with a pile of pickled carrots on top.
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NUTRITION
