BBQ Pork Charcuterie

by Erin

BBQ is the best thing that has happened to charcuterie boards. Good luck serving this as an appetizer without it turning into the main meal!

BBQ Pork Charcuterie 2

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Charcuterie boards are everywhere these days. However I usually refrain from ordering them when dining out because I have a hard time paying $20+ for a meager plate of meat and cheese that I could make for a fraction of the cost at home. The only time I will fork it over is if it’s comprised of unique components that I deem worthy of the price. A friend of mine said it best “it’s not a charcuterie board if you don’t feel like you’re getting ripped off”.

BBQ Pork Charcuterie 3

But seriously, these things are stupid easy to make at home. I am hesitant to ever call the assembly of one a “recipe”, especially since most of the time it requires absolutely no heat. The version I am sharing today however does have some warm elements in the form of BBQ! This is not to be confused with the classic sausage and cheese plate that I grew so fond of when I lived in Memphis. Imagine that platter but extra. Who says BBQ can’t be fancy?

BBQ Pork Charcuterie 1

So what did I put on this beautiful platter of BBQ? Obviously pulled pork, and pork sausage, and kept a more traditional charcuterie element by also adding salami. For the cheese I used smoked gouda, sharp cheddar, and jalapeno cheese spread. To pair with it all was spicy mustard, cherry preserves, and obviously BBQ sauce. Sprinkle in some crackers (pretzel and cracked pepper in this case), along with gherkins, pepperoncici and a handful of spicy trail mix to fill in the cracks and you’ve got yourself a BBQ charcutere!

Check out my other creations including a fall charcuterie board and a dessert peanut butter & chocolate version!

BBQ Pork Charcuterie 4

One year ago: Butler County – Things to do

Four years ago: Homemade Dark Hot Chocolate Mix

Five years ago: Baked Mozzarella Chicken Rolls

Six years ago: Buttermilk Biscuits

Eight years ago: Chocolate Chip Cookie Dough Dip


Serves 6-8


8 oz. prepared pulled pork

5 oz. smoked sausage, grilled and sliced

4 oz, sliced salami

4 oz. sliced smoked gouda

4 oz. sliced sharp cheddar

4 oz. jalapeno-cheddar spread

1/4 cup BBQ sauce

1/4 cup spicy mustard

1/4 cup cherry preserves

16 oz. assorted crackers

1/2 cup gherkins

1/2 cup pepperoncini

Spicy trail mix


  1. On a large platter, arrange meat, cheese, and sauces (in small bowls or ramekins). Line up the crackers in between the meat and cheese.  Fill in any empty spaces with gherkins, pepperoncini, and spicy trail mix. Serve immediately.

Source: The Spiffy Cookie original


You may also like


Fall Charcuterie Board September 16, 2021 - 8:45 am

[…] out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate […]

Dad December 30, 2018 - 4:59 pm

I was flattered by the fruit cake dialog. I am sure your touch makes it even better. I am currently looking for candied fruit on sale after the holidays for my next batch of fruit cake. I always like to have some on hand. Seems they do not put it on sale as much in recent years.
See you soon. I love you.


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More