Does anyone have a good pulled pork recipe?

[Jen_in_NH]

I usually make pulled pork for just a few people, and it's pretty easy. So now someone volunteered me to make it for a church dinner, and I need to make it for 100 people I'm guessing someone on the DIS must know how to do this.. Help!!!!!!!

 

[2x_dis_dad]

I usually make a 1/2 pound per person. That means you will need about 50 pounds. Since it cooks down so much you will need more than that. DO you have a large grill? I can probably get that much into my smoker and it would take 18 or more hours to slow smoke it. Good Luck.

 

[TaraPA]

I just made pulled pork last week for a group of 25. I always do mine in the crock pot - I have 3 crock pots so this is great. I had about 8 boneless pork loin roasts - I just put them in with a little water, a bottle of BBQ sauce from the store, and some dry McCormick Mequite seasoning. I cooked them on low for 8 hours & then shredded (this took forever with 8 roasts - can't imagine how long this will take if you're feeding 200!). Once they cooled I froze it all in gallon Ziplock freezer bags. That would be the only way I know to make as much as you need, to do it ahead of time & freeze it. Or like someone else said, get an entire half a pig, and smoke it or grill it!

Good luck!

 

[Mr Man]

Hi, I just did pulled pork for 20 people a few weeks ago. Just do what I did x 5! hehe. I love pulled pork and sometimes think I should have lived in N. Carolina instead of Texas (or at least spend some time there).

Here is what I did:

2 days before eating:

clean pork butts.

Apply mustard all over pork butt prior to applying the rub. The mustard holds the rub on and then conveniently "cooks out" leaving no mustardy taste whatsoever.

As far as rub goes.....everybody has opinions on this...... . Mine is simple (and Uppermost top secret) Shhhhh........ ok ok it's just sugar, salt, paprika, onion powder, garlic and cayenne.

Refrigerate for 24hrs.

1 day before eating

Remove from fridge & let sit for 1 hr prior to putting in smoker.
Bring smoker to 210deg F. I always use a smoker and have never done a pork butt with any other method.

Smoke butts until they reach an internal temp of 190deg F. This takes me 15-16hrs usually (low temp). Luckily, I have an electric smoker so I sleep pretty good while it cooks all night long. I only disturb the meat to take internal temp and reposition in the smoker to ensure all butts come out at around the same time.

Whenever I check the internal temp of the meat or reposition, I spray down the butts with apple juice, which keeps the meat moist. I actually put the apple juice in DS7's WDW water spray bottle cuz it's there (Y'all don't tell on me ).

Take pork butt out when done and immediately FTC ( wrap in Foil, then Towel, the Cooler) for a minimum of 1.5hrs (spray it down again w/apple juice just before wrapping). FTC really works, as the meat continues to cook as the temp comes down. It also ensures that you keep as much of the juice as possible in the meat.

After this, it is a simple matter to pull out the bone & shred using small salad tongs......... add the sauce and begin boasting!

Sauce

I use a simple vinegar sauce. It sounds like a strange combination of ingredients but people cannot get enough of it down here in Texas. I seldom have leftovers.....now ribs and brisket......yeah got plenty of that left.....

I found this recipe on the internet,and I am happy to share. I have been using it for years.


Vaunted Vinegar Sauce Ingredients:

• 1 cup Cider Vinegar (I use Nakano Rice Vinegar, Original Flavor)
• 1 Tbsp. Brown Sugar
• 1 tsp. Kosher Salt
• 1/2 tsp. Black pepper, fresh cracked
• 1/2 tsp. Red Pepper Flakes

Directions:

1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.

Above is enough for 1ea 6lb butt (cooked).

My thanks to "Habanero Smoker" a real American Hero



Anyhoo...........

Making pulled pork for 100 people is going to be a good bit of work.

I fully expect to lose easily 30% of the weight of the pork butt while cooking (it has a lot of fat and excess juice that departs during cooking).

I agree that 1/2 lb of pulled pork per person is reasonable if this is going to be the only entree served, "butt" (sorry bout that) if there are other entrees served I think you can cut it back to 1/3lb per person (JMO and you know your eaters better than me...... ). Still, that is like 43lbs of pork butt (pre-cook)/ or 6 butts total to prepare and cook we are talking about.....YIKES!!

I generally like the pork butt to weigh between 6 & 8 lbs (pre-cook). Yes, you can do bigger, but I really like the "bark" er skin from a well smoked "butt" and want as much as possible in my mix.

Hope my comment help,hope your cook-out goes well & I hope you get some help....that's a lotta cookin'.

Sorry so wordy.....I got a thing for pulled pork......















So many questions, so little time.......

 

[merekc]

I use the recipe from the link below for Southern Pulled Pork (in the crockpot).

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

I don't do it quite like the recipe calls for. I don't brown it all up because I'm lazy - still turns out fine. I just toss it all in the crockpot. I don't measure anything and I only put about half the water.

This has very good flavor. I eat it without BBQ sauce half of the time.

I'd plan 3 people per pound expecially if there will be bread/rolls. I'd get a couple of crockpots to make it easy to cook and transport.

 

[Master Mason]

Hi, I just did pulled pork for 20 people a few weeks ago. Just do what I did x 5! hehe. I love pulled pork and sometimes think I should have lived in N. Carolina instead of Texas (or at least spend some time there).

Here is what I did:

2 days before eating:

clean pork butts.

Apply mustard all over pork butt prior to applying the rub. The mustard holds the rub on and then conveniently "cooks out" leaving no mustardy taste whatsoever.

As far as rub goes.....everybody has opinions on this...... . Mine is simple (and Uppermost top secret) Shhhhh........ ok ok it's just sugar, salt, paprika, onion powder, garlic and cayenne.

Refrigerate for 24hrs.

1 day before eating

Remove from fridge & let sit for 1 hr prior to putting in smoker.
Bring smoker to 210deg F. I always use a smoker and have never done a pork butt with any other method.

Smoke butts until they reach an internal temp of 190deg F. This takes me 15-16hrs usually (low temp). Luckily, I have an electric smoker so I sleep pretty good while it cooks all night long. I only disturb the meat to take internal temp and reposition in the smoker to ensure all butts come out at around the same time.

Whenever I check the internal temp of the meat or reposition, I spray down the butts with apple juice, which keeps the meat moist. I actually put the apple juice in DS7's WDW water spray bottle cuz it's there (Y'all don't tell on me ).

Take pork butt out when done and immediately FTC ( wrap in Foil, then Towel, the Cooler) for a minimum of 1.5hrs (spray it down again w/apple juice just before wrapping). FTC really works, as the meat continues to cook as the temp comes down. It also ensures that you keep as much of the juice as possible in the meat.

After this, it is a simple matter to pull out the bone & shred using small salad tongs......... add the sauce and begin boasting!

Sauce

I use a simple vinegar sauce. It sounds like a strange combination of ingredients but people cannot get enough of it down here in Texas. I seldom have leftovers.....now ribs and brisket......yeah got plenty of that left.....

I found this recipe on the internet,and I am happy to share. I have been using it for years.


Vaunted Vinegar Sauce Ingredients:

• 1 cup Cider Vinegar (I use Nakano Rice Vinegar, Original Flavor)
• 1 Tbsp. Brown Sugar
• 1 tsp. Kosher Salt
• 1/2 tsp. Black pepper, fresh cracked
• 1/2 tsp. Red Pepper Flakes

Directions:

1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.

Above is enough for 1ea 6lb butt (cooked).

My thanks to "Habanero Smoker" a real American Hero



Anyhoo...........

Making pulled pork for 100 people is going to be a good bit of work.

I fully expect to lose easily 30% of the weight of the pork butt while cooking (it has a lot of fat and excess juice that departs during cooking).

I agree that 1/2 lb of pulled pork per person is reasonable if this is going to be the only entree served, "butt" (sorry bout that) if there are other entrees served I think you can cut it back to 1/3lb per person (JMO and you know your eaters better than me...... ). Still, that is like 43lbs of pork butt (pre-cook)/ or 6 butts total to prepare and cook we are talking about.....YIKES!!

I generally like the pork butt to weigh between 6 & 8 lbs (pre-cook). Yes, you can do bigger, but I really like the "bark" er skin from a well smoked "butt" and want as much as possible in my mix.

Hope my comment help,hope your cook-out goes well & I hope you get some help....that's a lotta cookin'.

Sorry so wordy.....I got a thing for pulled pork......















So many questions, so little time.......

Try adding some cummin to your rub, I bet you'll like it.

 

[Mr Man]

Try adding some cummin to your rub, I bet you'll like it.

Shhhhh....... now we're headed into the secret part of the rub........

 

[GeorgeG]

I didn't now there was such a thiing as good pulled pork. I guess it's an acquired taste...

 

[Master Mason]

I didn't now there was such a thiing as good pulled pork. I guess it's an acquired taste...

Good pulled pork is a little piece of heaven. If you haven't found someplace that makes it well, then I can understand, but when done right, there is nothing else like it.

 

[GeorgeG]

I've only had it once and it tasted nothing like pork and way too much like vinegar. That was at a party my wife's uncle had catered and, come to think of it, everything tasted awful, even the fried chicken and corn on the cob.

I guess I'll have to give it another try someday.

 

[famofsix]

Hi, I just did pulled pork for 20 people a few weeks ago. Just do what I did x 5! hehe. I love pulled pork and sometimes think I should have lived in N. Carolina instead of Texas (or at least spend some time there).

Here is what I did:

2 days before eating:

clean pork butts.

Apply mustard all over pork butt prior to applying the rub. The mustard holds the rub on and then conveniently "cooks out" leaving no mustardy taste whatsoever.

As far as rub goes.....everybody has opinions on this...... . Mine is simple (and Uppermost top secret) Shhhhh........ ok ok it's just sugar, salt, paprika, onion powder, garlic and cayenne.

Refrigerate for 24hrs.

1 day before eating

Remove from fridge & let sit for 1 hr prior to putting in smoker.
Bring smoker to 210deg F. I always use a smoker and have never done a pork butt with any other method.

Smoke butts until they reach an internal temp of 190deg F. This takes me 15-16hrs usually (low temp). Luckily, I have an electric smoker so I sleep pretty good while it cooks all night long. I only disturb the meat to take internal temp and reposition in the smoker to ensure all butts come out at around the same time.

Whenever I check the internal temp of the meat or reposition, I spray down the butts with apple juice, which keeps the meat moist. I actually put the apple juice in DS7's WDW water spray bottle cuz it's there (Y'all don't tell on me ).

Take pork butt out when done and immediately FTC ( wrap in Foil, then Towel, the Cooler) for a minimum of 1.5hrs (spray it down again w/apple juice just before wrapping). FTC really works, as the meat continues to cook as the temp comes down. It also ensures that you keep as much of the juice as possible in the meat.

After this, it is a simple matter to pull out the bone & shred using small salad tongs......... add the sauce and begin boasting!

Sauce

I use a simple vinegar sauce. It sounds like a strange combination of ingredients but people cannot get enough of it down here in Texas. I seldom have leftovers.....now ribs and brisket......yeah got plenty of that left.....

I found this recipe on the internet,and I am happy to share. I have been using it for years.


Vaunted Vinegar Sauce Ingredients:

• 1 cup Cider Vinegar (I use Nakano Rice Vinegar, Original Flavor)
• 1 Tbsp. Brown Sugar
• 1 tsp. Kosher Salt
• 1/2 tsp. Black pepper, fresh cracked
• 1/2 tsp. Red Pepper Flakes

Directions:

1. Place all ingredients in a small sauce pan.
2. Bring to a boil, and then simmer for 5-10 minutes.
3. Let cool, and season pork to taste.

Above is enough for 1ea 6lb butt (cooked).

My thanks to "Habanero Smoker" a real American Hero



Anyhoo...........

Making pulled pork for 100 people is going to be a good bit of work.

I fully expect to lose easily 30% of the weight of the pork butt while cooking (it has a lot of fat and excess juice that departs during cooking).

I agree that 1/2 lb of pulled pork per person is reasonable if this is going to be the only entree served, "butt" (sorry bout that) if there are other entrees served I think you can cut it back to 1/3lb per person (JMO and you know your eaters better than me...... ). Still, that is like 43lbs of pork butt (pre-cook)/ or 6 butts total to prepare and cook we are talking about.....YIKES!!

I generally like the pork butt to weigh between 6 & 8 lbs (pre-cook). Yes, you can do bigger, but I really like the "bark" er skin from a well smoked "butt" and want as much as possible in my mix.

Hope my comment help,hope your cook-out goes well & I hope you get some help....that's a lotta cookin'.

Sorry so wordy.....I got a thing for pulled pork......















So many questions, so little time.......

Oh so tag worthy

 

[famofsix]

Try adding some cummin to your rub, I bet you'll like it.

OH my

 

[AnninIowa]

Check Sam's Club - they have a 10lb box of BBQ pulled pork for under $10!

 

[sha_lyn]

I've only had it once and it tasted nothing like pork and way too much like vinegar. That was at a party my wife's uncle had catered and, come to think of it, everything tasted awful, even the fried chicken and corn on the cob.

I guess I'll have to give it another try someday.

Must have been a north carolina vinegar sauce.
Pulled pork is basically pork butt with a dry rub that is slow smoked.
A bad sauce can ruin a perfectly cooked butt

 

[cristit14]

Good pulled pork is a little piece of heaven. If you haven't found someplace that makes it well, then I can understand, but when done right, there is nothing else like it.

I completely agree

 

[Sandy321]

I've only had it once and it tasted nothing like pork and way too much like vinegar. That was at a party my wife's uncle had catered and, come to think of it, everything tasted awful, even the fried chicken and corn on the cob.

I guess I'll have to give it another try someday.

Location, location location!!

like a previous poster said, and even the one posted above - vinegar?? In pulled pork??? um not so much...

Our scout troop once a year cooks a pig roast - and thats just pulled pork!!

Now for just our family - like a PP said - crock pot and BBQ sauce!!

I just grab a package of the country style ribs (they may be fatty, so I trim all that fat OFF before putting it in the crock pot)

Then I cover it with my favorite BBQ sauce (no water for mine) and cook till I put 2 forks in it and pull it apart - makes great sandwiches!!

 

[GeorgeG]

Must have been a north carolina vinegar sauce.
Pulled pork is basically pork butt with a dry rub that is slow smoked.
A bad sauce can ruin a perfectly cooked butt

Bingo! We were in Raleigh, NC for that party. It was terrible!

 

[DawnCt1]

I have made this recipe in my crock pot. Its Kalua pig. (same as pulled pork) and I serve it with cabbage.

Kalua Pig in a Slow Cooker
SUBMITTED BY: KIKUCHAN PHOTO BY: Allrecipes

"This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard."

PREP TIME 10 Min
COOK TIME 20 Hrs
READY IN 20 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC

About scaling and conversions
INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

R
DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

 

[Master Mason]

I have made this recipe in my crock pot. Its Kalua pig. (same as pulled pork) and I serve it with cabbage.

Kalua Pig in a Slow Cooker
SUBMITTED BY: KIKUCHAN PHOTO BY: Allrecipes

"This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard."

PREP TIME 10 Min
COOK TIME 20 Hrs
READY IN 20 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC

About scaling and conversions
INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

R
DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

If you can get it, put a bannana leaf in with it while it cooks if you want true Kalua pig flavor.

 

[DevilDuckie]

I cheat. I throw a pork roast in the crock pot with the seasoning packet from the spice aisle and call it good. (Okay, yo do have to add a couple things, but still. 5 minutes of prep and then you ignore it all day.)