Pulled Pork for 35 people....

Unknown · March 2006

Hey guys! I am doing my first 2 butt-at-the-sametime cook. I have to get enough for 35 people (normal people, not egger's!). I was thinking 2 8-9 lber's should do the trick. Anything different cooking 2 butt's vs. 1??? Also, the plan is to eat around 6pm. I like wrapping my butt's in aluminum foil to let them set for 3-4 hrs. I agree with people that that makes the meat better. So let's just say, for examples sake, I pull the meat off the grill at 1pm, stick it in a cooler til 330-4pm and pull it at my house. How do I take it to my friends house, keep it warm/reheat if need be for eating at 6? Thanks!

The Naked Whiz · March 2006

Matt in the STL,
Yep, 2 8-9 pounders should do it, but 3 would be more generous. I did 4 8-pounders for a homeless shelter and 37 women ate about 80% of it. The cook is about the same as for cooking 1 butt, but make sure they don't touch so you get air circulating around them. And why not pull the meat at your friends house? It could be a show for them, and then they get the mess!!![p]TNW

GrillMeister · March 2006

Matt in the STL,[p]I take pulled pork to covered dish dinners all the time. I would recommend timing it to take the pork off 1 to 2 hours before you head out. Pack the pork in cooler and like the Whiz says, pull the pork on site.[p]You'll get oooohs and ahhhhhs when you do it, plus it is fresh and the aroma fills the house with wonderful BBQ pork. You'll be the hit of the party.[p]Here's an easy North Carolina recipe for sauce I made up. I use all the time.[p]1. Take a half liter bottle of water and pour the water in a glass. Drink the water. Do not throw away the cap.[p]2. Put a funnel in the bottle and add the following ingredients.[p]4 Tbs. Kosher or Sea Salt
2 Tbs. Turbinado Sugar
1 tsp. Ground Cayenne Pepper
1 tsp. Ground Chipotle Pepper[p]Pour Apple Cider Vinegar to top off the bottle. Cap it and shake it up. Keep shaking every few minutes till the sugar and salt dissolve. Let sit for a day so the peppers steep into the vinegar.[p]Now you have a bottle of sauce ready for travel. All you need is one of those ketchup squirt bottles for squirting the sauce. You can get those at Costco or Sams for about $1.69 for a dozen or get one at Walmart.[p]This sauce recipe gets rave reviews and it really make the pork at the end.[p]Cheers,[p]GrillMeister
Austin, TX

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Unknown · March 2006

Matt in the STL,[p]Pull the pork at home and put it in a tin foil pan as you sure don't want to make a mess at your friends house. For your two large butts, mix up about a cup of low salt chicken broth along with about a 1/2 cup of your favorite bbq sauce and mix this in with the pork. Cover with foil and take it to the party. Reheat in the oven with a corner opened in the pan to serving temp. [p]Dave

Unknown · March 2006

Old Dave,[p]Hey Dave ....how's it going? The simple mixture you have here, does it add enough moisture? I tend to find pulled pork quite dry about 20-30 minutes after pulling. Moist as can be as I pull but I guess the fat is solidifying?? Anyway, been using the juices from the tinfoil wraps (has brown sugar, honey and apple juice too) to add some moisture back in. I'll would like to try the chicken and sauce mixture but I tend not to sauce the meat, providing guests 3-4 differnt kinds so they can pick their own. Anything good I can substitute the sauce with?[p]Thanks,
Howard

BBQ-BoB · March 2006

Howard,
Well I'm not Dave but equal parts of beef broth, chicken broth and water do pretty good.

Pulled Pork for 35 people....

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