Boston Butt for 35...Looking for suggestions

HokieBGE

I've volunteered to do pork barbeque for an afternoon party out of town this Saturday (2 hrs. away). Total 35 people. I've done lots of Boston butts before as pulled pork, but have only cooked one at a time (using Elder Ward's recipe for rub and vinegar sauce over at nakedwhiz).

This time I plan to cook 3 at once and there could be several hours between them finishing and being eaten. I am concerned that they will dry out. It seems that my pulled butts are great if you pull them and eat them right away but tend to begin drying out fairly quickly.

Do any of you have any suggestions for a rub and sauce combo that would allow me to cook them, chop them up, sauce them, refrigerate them, and then reheat them just prior to the party?

Car Wash Mike

I don't 3 will be enough. You can cook. Wrap in foil, towels, put in a cooler and hold for 4-6 hours and pull on site.

Mike

Misippi Egger

Leave them unpulled. Double wrap in aluminum foil. Place in cooler wrapped in beach towels. They will keep steaming hot for up to 4 hours. Pull them (careful, they will be hot) when you get there and serve with whatever sauce you chose.

The people will rave !! :woohoo: :woohoo:

Car Wash Mike

hahahahaha

Mike

Misippi Egger

.

HokieBGE

Car Wash Mike wrote:

I don't 3 will be enough. You can cook. Wrap in foil, towels, put in a cooler and hold for 4-6 hours and pull on site.

Mike

There are several other main dishes so I am confident 3 large butts will be enough.

I have done the double-foil-wrap-wrap-in-beach-towels-store-in-cooler routine before. However they may be done up to 16 hours in advance depending on my work schedule, when we hit the road, etc.

Have you ever done any type of chopped and sauced? It may be my only choice...

Car Wash Mike

How can you reheat?

MIke

Hoss

If it is gonna be a LONG holdover.Cook em,pull em,chill em.Reheat in HD"FREEZER" ziplocks in simmering water.Mix in a little sauce.You'll be fine.

HokieBGE

I have access to a stove and an oven for reheating.

Car Wash Mike

Hoss had a good idea. I pull, wrap in food grade film, about 1-1 1/2lb packs, very tight. Reheat in a pan with water about half way up the package. When it get to temp, you have pulled pork reheated. Open the packages, squeeze out the juices in the package from the film. Sauce and your good to go. Make sure sauce is warm or it will lower the temp.
Good luck,
Mike

WhackMaster719

You could brine them like I do, that should up the moisture content of the pork. I like to do mine in Coka-Cola or Dr. Pepper....

reelgem

I've only done this once and it worked great. When the butts were done resting and somewhat cooled, I pulled them and put in large food vac bags. When I needed them I reheated in a large pot of water. Be careful you don't get the water too hot or you'll be cooking the pork instead of gently warming it. Then pour your warmed sacue over it. As for rubs and sauces I love Byron's butt rub. And sauces I use whatever I have around but alway thin it with some beef stock or broth. Also put some additional rub on the meat after you've warmed it. Not too much though.
You can also freeze pulled pork like this.