There are times when you need to feed a group...a BIG group. This is actually a little more complex than it sounds because unless you have access to a commercial kitchen, your oven, stove and especially your pots and pans are too small to prepare more than about 12 servings of most foods. Plus, if you are hosting the crowd, you probably have more to do than just cook.
But there are many simple ways to feed 30, 40 or even 50+ people, and one of them is to serve pulled pork. Don't let the fact that you are not a barbecue pit master stop you from attempting this dish; although it takes a long time to cook, the preparation is very simple and you just need a few tips to achieve pit master-level results.
The first and most critical step is selecting the meat. Costco sells a pork shoulder (photo below) that works really well. Another good cut is often called a "Boston butt" or "pork butt" (names vary regionally). Ask your butcher which cut you should use - butchers are a great resource for this type of question. You should plan about 3/4# per person for sandwiches and as much as one pound per person if you are serving the pork on it's own. This sounds like a lot, but it loses up to 25% of its weight as it cooks. Of course, you can reduce these amounts if there are many other dishes being served.
But there are many simple ways to feed 30, 40 or even 50+ people, and one of them is to serve pulled pork. Don't let the fact that you are not a barbecue pit master stop you from attempting this dish; although it takes a long time to cook, the preparation is very simple and you just need a few tips to achieve pit master-level results.
The first and most critical step is selecting the meat. Costco sells a pork shoulder (photo below) that works really well. Another good cut is often called a "Boston butt" or "pork butt" (names vary regionally). Ask your butcher which cut you should use - butchers are a great resource for this type of question. You should plan about 3/4# per person for sandwiches and as much as one pound per person if you are serving the pork on it's own. This sounds like a lot, but it loses up to 25% of its weight as it cooks. Of course, you can reduce these amounts if there are many other dishes being served.
The next step is the rub, a combinations of sugar, salt and spice. You can buy it or make your own. For purchased rub, I like the salmon version of "Rub With Love" for both salmon and pork. Making your own rub is simple and inexpensive, and it keeps for up to a year. The evening before you are going to cook your pork, generously coat the pork on all sides with the rub and refrigerate the pork (uncovered if possible) overnight.
First thing in the morning, get the pork out of the refrigerator and bring it to room temperature on your counter (this is perfectly safe unless you have a counter-surfing dog in your home). After an hour, preheat your oven to 275 degrees and put the pork in, fattier side up. Depending on the size, it will take several hours to cook - allow a solid 6 hours. This is a very forgiving meat; it needs to reach 200 degrees but if you cook it a bit longer, it will still taste great. Use a meat thermometer to confirm that the meat has reached 200 degrees.
A note about slow cookers (crockpots). There are many good crockpot recipes for pulled pork, and if your oven is otherwise occupied, a crockpot will do the job. The problem with a crockpot is that it's a moist cooking method, and your pork won't develop a crispy exterior if prepared this way. So crockpots are a good backup plan, but an oven is the preferred choice. A grill is a great choice (bonus - it frees up your oven and doesn't heat up the house), but only if you can truly control the heat.
Once the pork reaches 200 degrees, take it out of the oven and let it cool for 30 minutes or so. This is not necessary for the recipe, but will make it much less likely that you will burn yourself when you pull it. When the pork is done, it should smell fabulous and be crispy on the outside; the outside pieces are called the "bark".
First thing in the morning, get the pork out of the refrigerator and bring it to room temperature on your counter (this is perfectly safe unless you have a counter-surfing dog in your home). After an hour, preheat your oven to 275 degrees and put the pork in, fattier side up. Depending on the size, it will take several hours to cook - allow a solid 6 hours. This is a very forgiving meat; it needs to reach 200 degrees but if you cook it a bit longer, it will still taste great. Use a meat thermometer to confirm that the meat has reached 200 degrees.
A note about slow cookers (crockpots). There are many good crockpot recipes for pulled pork, and if your oven is otherwise occupied, a crockpot will do the job. The problem with a crockpot is that it's a moist cooking method, and your pork won't develop a crispy exterior if prepared this way. So crockpots are a good backup plan, but an oven is the preferred choice. A grill is a great choice (bonus - it frees up your oven and doesn't heat up the house), but only if you can truly control the heat.
Once the pork reaches 200 degrees, take it out of the oven and let it cool for 30 minutes or so. This is not necessary for the recipe, but will make it much less likely that you will burn yourself when you pull it. When the pork is done, it should smell fabulous and be crispy on the outside; the outside pieces are called the "bark".
Now it's time to "pull" the pork. Remove the meat from it's baking pan and put into a clean 9x13 pan or a large cookie sheet with a raised edge (sometimes called a "jellyroll pan"). Get two dinner forks and starting with a nice crispy piece of bark, start pulling - or shredding - the pork into pieces. When you are finished, you will have a pile of bite-sized chunks of shredded meat. You can remove some of the fat at this time, but don't get rid of the crispy outer fat - pulled pork is not exactly a diet dish and that fat tastes great.
When it's completely shredded, you can mix in barbecue sauce. I love Sweet Baby Rays, but a vinegary Carolina-style sauce is delicious too. Cover the meat with foil.
When it's time to eat, uncover your meat, put the buns and some extra sauce on the side and stand back; you don't want to be trampled in the crush of people trying to get to your pulled pork. Congratulations - you've just fed a crowd!
If you would like to see my recipes, tips and adventures in cooking every week go to www.ucancook.net and enter your email on the right side. Alternatively, email me at chrisd.williams@yahoo.com and I will set you up! For even more tips and techniques, follow You Can Cook on Facebook as well.
When it's completely shredded, you can mix in barbecue sauce. I love Sweet Baby Rays, but a vinegary Carolina-style sauce is delicious too. Cover the meat with foil.
When it's time to eat, uncover your meat, put the buns and some extra sauce on the side and stand back; you don't want to be trampled in the crush of people trying to get to your pulled pork. Congratulations - you've just fed a crowd!
If you would like to see my recipes, tips and adventures in cooking every week go to www.ucancook.net and enter your email on the right side. Alternatively, email me at chrisd.williams@yahoo.com and I will set you up! For even more tips and techniques, follow You Can Cook on Facebook as well.
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