BBQ Chicken And Pork Sandwich Recipe

Smoky.Ribs's picture

Jul. 31, 2016

Here is episode 2 of my "Game On" series featuring a copycat version of the "Quick Carmichael" that is sold at the home field for the Philadelphia Eagles at Lincoln Financial Field. The combination of pecan smoked pulled pork BBQ along with a maple sugar smoked BBQ chicken was a winner! Good stuff folks!


Pork shoulder 4 Pound
Pork rub To Taste
Whole chicken 1
Chicken rub 1/2 Cup (8 tbs)
Pure maple sugar 1/2 Cup (8 tbs)
Coleslaw 16 Ounce
Rolls 8
Bbq sauce 1 Cup (16 tbs)
Yellow mustard To Taste
Olive oil 2 Tablespoon



1.  Wash and pat dry the pork shoulder, and rub down with yellow mustard, now apply an even layer of the pork rub on all surfaces of the pork shoulder.

2.  On a smoker set up for indirect cooking, smoke the pork shoulder at 250°F using pecan smoke wood. I recommend no more than 3 medium chunks of pecan wood. When the pork reaches 160°F internal temperature, wash and pat dry the chicken and coat with very thin layer of olive oil (I used a spray)

3.  Now mix 50/50 of the chicken rub and maple sugar and mix well. Apply a even coat of this maple sugar infused rub all over the chicken and place on smoker beside the pork shoulder, and now add 3rd chunk of pecan wood to smoke the chicken in.

4.  Remove the pork shoulder when the internal temperature hits 200°F, wrap in foil and let it rest. Remove the chicken when the internal temperature hits at least 165°F in the breast meat or 175°F in the deepest part between the thigh and leg.

5.  Wrap in foil and let rest for awhile. After both the pork and chicken have rested, then pull and shred the meat, and mix them both together and adding in a little more of the rubs that you used on the outside of the meat. Careful, don’t over do this.

6.  Toast the insides of the buns and now start building the sandwich by piling on the pork & chicken meat on the bottom bun, now apply some of your BBQ sauce of choice. Now top with a dollop of coleslaw and more BBQ sauce, and put the top bun on. (The slaw is optional)



7.  Serve immediately.

Recipe Summary

Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1207Calories from Fat 590

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 721 mg30.04%

Total Carbohydrates 67 g22.3%

Dietary Fiber 6 g24%

Sugars 23 g

Protein 80 g160%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet