Recipe, video and photography provided by Heinen’s partner, chef Billy Parisi.

It’s BBQ season and today I have two fantastic recipes for slow roast pork and slow cook BBQ chicken. You’re going to love them!

How

to

make barbecued pork

Let’s start with pork. We’re going to use the oven for this recipe because the oven was the slow cooker before the slow cooker was the slow cooker. I have a beautiful 3 1/2 pound shoulder roast, but first, I’m going to start by doing a quick massage.

The massage consists of onion powder, garlic powder, salt, pepper, paprika and sugar. Mix them all together until completely combined and cover the pork on all sides with a spoon or hand.

Once the pork is completely covered, place a Dutch oven or large pot over low heat on the stove and add some oil. Now it’s time to add the pork. The goal is to get a good brown crust, like the crust you see in barbecued pork, so I recommend cooking for 3-4 minutes per side.

After the pork has browned, add chicken broth, beef broth, or water to the pot, depending on your preference. Add the lid to the pot and transfer the entire pot to the oven at 350°F for 2 1/2 to 3 hours so that the pork crumbles perfectly when ready.

How to

make

barbecue chicken Now that the pork is cooking, it’s the perfect time to start working on slow-cook chicken. I’m starting with 3 boneless skinless chicken breasts measuring 8-10 ounces each. I’m going to season them very well with sea salt and fresh cracked black pepper on both sides.

Head to your slow cooker and set it to the sealing function. Add a little oil and place the chicken on the bottom in an even layer to seal for 2 to 3 minutes on both sides. Once they are golden brown, give it a spin and add some chicken broth. Place the lid and place the slow cooker on high heat for 3 hours.

Let me stop and say this, although pork has a hint of spices and chicken does not

, you can always add the spice touch to both or add it to the chicken and not the pork. It all depends on your taste preferences.

How to serve BBQ pork

Now it’s time to get back to meat. Take the pork out of the oven and shred it in the Dutch oven with two forks until it resembles shredded pork. At this point, you can add barbecue sauce, but I’m going to do things a little differently. I’m going to start by adding the shredded pork to the bottom of a bun, drizzle BBQ sauce (I like the Two Brothers barbecue sauce) and top it with creamy coleslaw for a Carolina-style sandwich. If you prefer to serve cabbage salad separately, you can do that too! All that’s left to do is put the top on top and you’re ready to dig.

How to Serve BBQ Chicken

For chicken,

you will follow the same method as pork and smash it in the slow cooker with two forks, but this time I will add the BBQ sauce directly into the slow cooker and mix until the chicken is covered. You can serve this on a sandwich, just like the shredded pork, or serve it in a bowl with additional barbecue sauce drizzled on top. It’s totally up to you.

Both recipes are fantastic, easy to make, and great for graduations and barbecue meetings. Whatever the case, your family and guests will love it.