I love making pulled pork for sandwiches when I am having a party. There are many reasons for this:
- It is inexpensive
- It is easy
- It can be made ahead of time and rewarmed the day of the party
- It can be left in a slow cooker for hours and still taste as good as when you first put it out
- Leftovers freeze well
- There are tons of meals that can be made with the leftovers
- It is delicious
- It is easy to serve
When I have had big summer parties (200+) and have served pulled pork it really keeps the cost down. Especially since I have all the guests each bring a side dish to serve. You can serve these sandwiches for less that a dollar per person.
You can use pork shoulder (also known as pork butt, but it is the shoulder), picnic ham or country ribs. Just buy whatever is on sale and stock it in your freezer. All these cuts come from the same area of the pig and can be used interchangeably. You can also cook several different cuts together.
Of course you don't have to make this for a crowd. You can also make it for your family. The recipe is the same except for amounts. You can find my slow cooker pulled pork here and try it for your family before making it for guests.
I used 25 lbs. of pork shoulder and slow cooked it in my electric roaster overnight while I slept.
It smelled delicious in my house when I awoke.
Season with a little salt and liquid smoke, turn the roaster to 250* and let it cook for up to 10 hrs.
This is how it looked when I opened the roaster this morning.
No, there was no added liquid when it started cooking.
Well, except for a few oz. of Liquid Smoke.
This is all rendered from the pork shoulders.
Remove the pork to a rimmed cutting board and start separating the meat from the bones and fat, and place the meat into a large bowl. There will be a lot of juice coming from the pork so you either want a rimmed board or to be over a sink when you do this.
This is a very large bowl of pure shredded pork.
I will probably (I hope) have leftovers since I am also serving Italian Sausages at the shower.
My mouth is already watering thinking of bbq pork quesadillas!!
This bowl will now go into the refrigerator until Saturday morning when we will smother it in Frank's homemade BBQ sauce, put it back into the roaster and turn it on low so that it is ready to serve when it is time to eat.
I just wanted to show you how little waste there was from these 3 roasts.
Not much considering how much meat I got.
I am sharing this post at Thrifty Thursday, stop by for tons of great recipes and ideas.
Looks great, but I have a question. I would like to leave it seasoned just like that so people could add their own sauce. When I put it back in the roaster after I cook it, do I add some liquid to keep it from drying out? It will be sitting at the grad party for a long time 2-10pm.
ReplyDeleteYou can moisten it with some of the liquid rendered during cooking. Make sure you have the roaster on the lowest setting and add more liquid, in the form of water or broth as needed, if it starts looking dry.
DeleteHow many lbs do you recommend for a party of 20? With pulled pork sandwiches being the main meal.
ReplyDeleteI would use 5-6 lbs. You may have leftovers but it freezes well.
DeleteI have 2 pork loins need to put in roaster weighs about 6lbs how long in the roaster and temp since it's pork loin no bones
ReplyDeleteI would add some water or stock to the roaster as loin is much leaner and I would still cook it for the same amount of time. You want it to be falling apart tender.
DeleteHow many hours for 12lbs
ReplyDeleteYou can slow cook it for 8-10 hrs.
DeleteThis is exactly what we are looking for for a retirement party where the guests will be bringing the sides and desserts! When you made it for 200+ guests as the main protein, how much pork did you start with?
ReplyDeletePerfect. 2 large roasts (25-30 lbs total) should make more than enough for sandwiches with the sides and desserts.
Delete50 guests approximately? How many pork roasts do I need … 3 -5 lb roasts??
ReplyDeleteI would use about 20 lbs precooked weight.
ReplyDeleteThanks for your tips here. We are cooking 15-20 pounds of pork. When we are reheating the pork, how long does it take to heat back up after being refrigerated? If our party is at 5:30, when do we put the pork in to warm up, and how much of the liquid do we add back in? Thanks!
ReplyDeleteI would put it back in the slow cooker on low around noon. Add just enough liquid to moisten it and you can also add BBQ sauce at this time if you want or you can serve the BBQ sauce on the side. Thanks for stopping by Trina.
DeleteThank you so much!
DeleteWhat if we are reheating in the electric roaster?
DeleteYes, that's fine. Just use the roaster as you would the slow cooker. My roaster has a slow cook setting but you can set yours to 275-300* and it will work the same way.
DeletePerfect! Thanks!
DeleteI have three separate pork butts totaling around 25 pounds… should I squeeze all three of them in a roaster, or use more than one roaster?
ReplyDeleteIf they fit you can put them all in the same.
DeleteThanks. It was too tight of a squeeze. I’ll let you know how they turn out.
ReplyDeleteYes, please do. I should have mentioned that you can cut them, if need be, to make them fit but it should work just as well with two roasters.
DeleteDo the roasts need to be on a rack?
ReplyDeleteNo, not if using a slow cooker.
DeleteSlow cookers and roasters are different. Please clarify what you're using?
DeleteFor a large crowd I use an electric roaster on the slow cook setting for a smaller batch I use a slow cooker.
DeleteI to am cooking 25 lbs of pork.. your info is perfect for what I am doing.. I appreciate it.!!!!
ReplyDeleteI'm glad. Let me know how it turns out.
DeleteI’ve only ever used a crock pot for this, but i’m cooking for 100 people tomorrow and need the extra space. I was hesitant about the roaster but this gives me confidence!
ReplyDeleteIt should turn out exactly as it does in the crock pot. Have a great gathering.
DeleteHow long after I cook the pork can I refrigerate before serving? Hoping 48 hrs?
ReplyDeleteYou can either sauce and serve it immediately after shredding or you can refrigerate it for up to a few days and then sauce and serve it. If you refrigerate it for a few days before serving, I would freeze any leftovers until ready to serve again.
DeleteHow much liquid smoke for /5 pounds uncooked pork butt
ReplyDeleteA good rule of thumb is 1/4 -1/2 teaspoon per lb of meat.
DeleteCould I put a rub on the pork shoulder before and recipe also suggested adding beer
ReplyDeleteI’m cooking pulled pork for 50 cooling day before and reheating g fit 3 next day though put on slow cook around 10:30 what u think?
ReplyDeleteIt will take about 8-10 hrs for the first cook and an hour or two to reheat.
DeleteSorry for typos in car doing this lol cooking and reheating I mean the next day
ReplyDeletePlease drive safely.
DeleteI plan on making this for my wedding in September for 65 people. How many lbs would you suggest precooked? Do I need to use the rack? I plan on making a day or 2 ahead, should I save some of the juice and add it back in when reheating? Or what juice should I add?
ReplyDeleteI have several questions for you. Is this going to be used for sandwiches or just as one of the meats offered? Will there be other entrees in addition to the pulled pork? Are you putting any sauce on the pulled pork or just serving it as is? I do not use a rack. A good rule of thumb is 1/4 lb meat per person but sandwiches do not use that much. If not saucing the meat, then yes, you can use some of the cooking liquid, broth, or water, when rewarming.
DeleteWhat is the temperature of the oven when you started the butts
ReplyDeleteMy electric roaster has a slow cook setting. If yours does not I would set it manually for 275*.
DeleteI am making this for a party of 30 on Saturday ( wanting leftovers).
ReplyDeleteI bought (2) 14lb butts, plan on slow roasting on the oven. I really want to make way ahead of time. My real question is this...If a make it today,the Sunday before, can I freeze? and if so, given the large quantity, WHEN & HOW would I take it out of the freezer to thaw? vs making it the day before and just refrigerating? TY for advice
I have never tried freezing the entire amount. Sometimes I have frozen leftovers but only in small amounts'
DeleteWow this post is over 10 years old and still helping folks. I'm doing about 70lbs this weekend. I can taste it already.
ReplyDeleteEnjoy.
DeleteI’m electric roasting 2-9lb pork shoulders when putting the liquid smoke in do I apply it directly on the meat before cooking or just put it in the bottom of the roaster before cooking
ReplyDeleteI pour it directly on the meat.
Delete