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Okay - for the pork..pork shoulder (pork butt) untrimmed
Dry rub the pork with spice rub...we use:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne (or to taste) or chilipowder
mix togther well and Rub the pork 24 hours ahead of cooking.
I use a gas smoker with wood chips (wood fired is better but takes more work)...I run the smoker at 100-110 C (around 205-220 F) and figure 1.5 hours of cooking for each pound of meat (sorry did not convert weight to Kg)...this depends on your heat but it will take a while.
Cook until the pork pulls apart...pull it into strips and serve on a hamburger bun
For KC Style use a tomato based (sweet) sauce to taste (I have a couple local favorites).
For Carolina style make this sauce...
1 cup apple cider vinegsar
1/2 cup water
2 tablespoons of Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
add paprika to taste.
Mix and soak the pulled pork (then put it on a bun)
For the chicken I "brine" it overnight (24 hours) in:
2 cups of water
1/3 cup brown sugar
1/4 cup sauce
1/4 teaspoon black peppercorn
1 bay leaf
Heat this mixture until dissolved...let cool and poor of chicken in a plastic ziplock bag. Make more or less to cover the chicken...
The cook the chicken in the smoker...I like to use chicken thighs with the bone still on...but whole/split (or really any chicken cut). This also works great for turkey.
Enjoy!
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