Church Barbecues
Get ready to savor the smoky, tangy, and perfectly caramelized flavors of Church Barbecues, a crowd-pleasing classic perfect for family gatherings, potlucks, and summer cookouts. This recipe brings together tender, juicy bone-in chicken thighs and optional pork shoulder, rubbed with a bold blend of smoked paprika, brown sugar, and spices, then slow-cooked on the grill or smoker for maximum flavor. A homemade barbecue basting sauce infused with apple cider vinegar adds a tangy kick and a lip-smacking glaze that caramelizes beautifully. Whether piled high on fluffy buns or served with refreshing coleslaw, these church-style barbecues are a testament to the time-honored tradition of sharing delicious food with loved ones. Perfect for gatherings of up to 12, this recipe is a surefire hit for any occasion that calls for comforting, barbecue classics.
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Recipe Information
Ingredients
- 12 pieces bone-in chicken thighs
- 2 pounds pork shoulder (optional, for mix)
- 2 cups barbecue sauce (your favorite)
- 1 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 cup brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 12 pieces buns or flatbread (optional, for serving)
- 3 cups coleslaw (optional, for topping)
Instructions
Preheat your grill to medium heat (around 350°F) or prepare a smoker if using one.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes to create the dry rub.
Pat the chicken thighs and pork shoulder (if using) dry with paper towels, then rub them generously with the olive oil followed by the dry rub.
Place the meat on the preheated grill or smoker (if smoking, use hickory or applewood chips for added flavor). Close the lid and cook the chicken for about 35–40 minutes, flipping halfway through, until the internal temperature reaches 165°F. For the pork, cook until the internal temperature reaches 195°F (approximately 1.5 hours depending on size).
While the meat is cooking, make your barbecue basting sauce by combining the barbecue sauce, apple cider vinegar, and any remaining dry rub. Mix well.
During the last 10 minutes of cooking, baste the chicken and pork liberally with the sauce, allowing it to caramelize slightly on the grill.
Once cooked, remove the chicken and pork from the heat and let rest for 10 minutes. If using pork shoulder, pull the meat apart using two forks.
Serve the barbecued chicken and pulled pork on buns or flatbread with a scoop of coleslaw on top for a classic church picnic meal.
Nutrition Facts
Calories |
13836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 783.8 g | 1005% | |
| Saturated Fat | 213.9 g | 1070% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3101 mg | 1034% | |
| Sodium | 14094 mg | 613% | |
| Total Carbohydrate | 945.7 g | 344% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 467.5 g | ||
| Protein | 722.3 g | 1445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1630 mg | 125% | |
| Iron | 68.7 mg | 382% | |
| Potassium | 12530 mg | 267% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
