Pulled Pork Recipe for 100 People: Perfect for Large Gatherings

Pulled pork is a crowd-pleasing dish that’s perfect for large gatherings, parties, or events. Its tender, flavorful meat can be easily prepared in bulk and served with a variety of sides. This recipe ensures you get juicy, melt-in-your-mouth pulled pork suitable for serving 100 people, making it ideal for catering or big family feasts.

Ingredients

• 20 pounds (9 kg) pork shoulder (bone-in or boneless)
• 4 cups apple cider vinegar
• 2 cups beef or chicken broth
• 1/2 cup olive oil
• 1/4 cup smoked paprika
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup brown sugar
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• 3 large onions, sliced
• 4 cloves garlic, minced
• Additional BBQ sauce for serving (about 3-4 quarts)

Instructions

1. Prepare the pork: Trim excess fat from the pork shoulder, leaving a thin layer for flavor and moisture. Cut into large chunks to fit into your cooking vessel.
2. Make the dry rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, salt, black pepper, and cayenne (if using). Rub this mixture all over the pork pieces, ensuring even coverage.
3. Sear the pork (optional but recommended): In a large skillet or roasting pan, heat olive oil over medium-high heat. Sear the pork pieces until browned on all sides, about 3-4 minutes per side. This step enhances flavor but can be skipped if pressed for time.
4. Arrange in a large roasting pan or slow cooker: Place sliced onions and minced garlic at the bottom. Arrange the seared pork pieces on top.
5. Add liquids: Mix apple cider vinegar and broth, then pour over the pork and onions. This helps keep the meat moist and adds flavor.
6. Cook the pork: Cover tightly with foil or the lid of your slow cooker or roasting pan. Cook in a preheated oven at 300°F (150°C) for about 6-8 hours, or until the pork is fall-apart tender. If using a slow cooker, set on low for 8-10 hours.
7. Shred the meat: Once cooked, transfer the pork to a large serving tray or mixing bowl. Use two forks to shred the meat into bite-sized pieces, discarding any large bones or excess fat.
8. Mix with sauce: Stir in some of the cooking juices to keep the pork moist. Add additional BBQ sauce to taste, mixing thoroughly to distribute the flavor evenly.
9. Serve: Serve hot with extra BBQ sauce on the side for guests to customize their plates.

Tips

• Substitutions: Use boneless pork shoulder or pork butt for easier shredding. For a smoky flavor, add a few drops of liquid smoke to the cooking liquid.
• Cooking time: The key to tender pulled pork is low and slow cooking. Avoid raising the temperature significantly, or the meat may dry out.
• Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Common mistake: Not shredding the pork properly or cooking it too quickly can result in tough meat. Patience with low and slow cooking yields the best results.

Serving Suggestions

Serve the pulled pork on soft buns for classic sandwiches, or over rice or mashed potatoes for a hearty meal. It’s also excellent as a topping for nachos, in tacos, or alongside coleslaw and baked beans for a Southern-style feast.

Variations

For different flavor profiles, try adding a splash of bourbon to the cooking liquid, using chipotle peppers for a smoky heat, or mixing in a tangy vinegar-based BBQ sauce. You can also experiment with different spice rubs, such as adding cumin and coriander for a more Middle Eastern twist or incorporating herbs like thyme and rosemary for added aroma.

Storage and Reheating

Leftover pulled pork should be cooled completely before storing in airtight containers. In the refrigerator, it stays fresh for up to 4 days. To reheat, place in a covered dish and microwave on medium power in 1-2 minute intervals until hot, stirring occasionally. For larger quantities, reheating in a low oven (around 325°F or 160°C) covered with foil for 20-30 minutes ensures even warming without drying out the meat.

Frequently Asked Questions

Can I prepare pulled pork ahead of time?

Yes, cooked pulled pork can be prepared a day in advance. Store it in the refrigerator in an airtight container and reheat gently before serving. The flavors often deepen overnight, making it even tastier.

What if I don’t have a large roasting pan or slow cooker?

You can divide the pork into smaller portions and cook them separately in multiple pans or cook in batches. Alternatively, use a very large oven-safe pot or multiple slow cookers if available.

How do I keep the pork moist during cooking?

Adding enough liquid (vinegar and broth) and cooking at a low temperature for an extended period prevents drying out. Covering the meat tightly also traps moisture, ensuring tender results.

Can I make this recipe vegetarian?

While the dish is inherently meat-based, you can substitute jackfruit or mushrooms seasoned with similar spices and cooked similarly to mimic pulled pork’s texture and flavor for a vegetarian version.

What are the best sides to serve with pulled pork?

Classic sides include coleslaw, baked beans, cornbread, pickles, and potato salad. These complement the rich, savory flavor of the pulled pork and create a balanced meal.

How do I adjust the recipe for fewer people?

Simply scale down the ingredients proportionally. For smaller gatherings, consider using a 4-5 pound pork shoulder and adjusting cooking times accordingly. The method remains the same.

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