Pulled pork is a crowd-pleasing dish that’s perfect for large gatherings, thanks to its tender, flavorful meat and versatile serving options. This recipe scales easily to serve 75 people, ensuring everyone leaves satisfied with delicious, melt-in-your-mouth pulled pork that’s ideal for buffet-style meals or casual parties.
Ingredients
- 15-20 pounds (6.8-9 kg) pork shoulder (also known as pork butt or Boston butt), bone-in or boneless
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) olive oil or vegetable oil
- 1/4 cup (60 g) brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 2 large onions, sliced
- 4-6 cups (960-1440 ml) barbecue sauce (your choice of flavor)
- Fresh buns, rolls, or bread for serving
- Optional garnishes: coleslaw, pickles, sliced jalapeños
Instructions
- Prepare the rub: In a small bowl, mix together brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper if using. Set aside.
- Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the meat, ensuring even coverage. For best flavor, let the seasoned pork rest in the refrigerator for at least 2 hours, or overnight.
- Preheat the oven or smoker: If using an oven, preheat to 300°F (150°C). If smoking, prepare your smoker to maintain a steady temperature of 225-250°F (107-121°C).
- Cook the pork: Place the pork shoulder in a large roasting pan or smoker. Add sliced onions around the meat. Pour apple cider vinegar over the onions and pork. Cover tightly with foil or close the smoker lid.
- Slow cook: Roast or smoke the pork for approximately 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is easily shredded. Check periodically and add more apple cider vinegar or water if needed to keep moist.
- Rest the meat: Remove the cooked pork from the oven or smoker. Let it rest, covered loosely with foil, for 20-30 minutes to allow juices to redistribute.
- Shred the pork: Using two forks, shred the meat into bite-sized pieces. Discard any excess fat or bones if present.
- Mix with barbecue sauce: Toss the shredded pork with warmed barbecue sauce. Adjust the amount based on your preference—some like it saucier, others less so.
- Serve: Arrange the pulled pork on large serving trays or chafing dishes. Serve with buns, rolls, or bread, along with optional garnishes like coleslaw, pickles, and jalapeños.
Tips
- Choose the right pork: Bone-in pork shoulder tends to be more flavorful and moist, but boneless works just as well and is easier to carve and shred.
- Cooking time: Keep in mind that larger cuts take longer to cook. Use a meat thermometer to ensure the pork reaches the right internal temperature for shredding.
- Flavor variations: Feel free to add different spices or herbs to the rub, such as cumin or thyme, to customize the flavor profile.
- Storage and leftovers: Pulled pork keeps well in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the oven or microwave, adding a splash of barbecue sauce or broth to keep it moist.
Serving Suggestions
This pulled pork recipe is ideal for buffet-style parties, casual gatherings, or large family reunions. Serve it with soft buns or rolls, accompanied by classic sides like coleslaw, baked beans, cornbread, or potato salad. Consider offering a variety of barbecue sauces—sweet, tangy, smoky—to cater to different tastes. For a more substantial meal, pair with grilled vegetables or a fresh green salad.
Variations
For a different twist, try adding a smoky chipotle or adobo marinade to the pork before cooking for a spicy kick. You can also slow-cook the pork with apple slices or pineapple chunks for added sweetness. Alternatively, turn the shredded pork into tacos by serving with tortillas, salsa, and fresh herbs. Vegetarian options include jackfruit cooked with similar spices and shredded for a pulled-texture substitute.
Storage and Reheating
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, place the pork in a covered oven-safe dish and warm at 300°F (150°C) for 20-30 minutes, stirring occasionally. You can also reheat in the microwave in short bursts, adding a splash of barbecue sauce or broth to prevent drying out. Always reheat to an internal temperature of at least 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
While pork shoulder is ideal due to its marbling and tenderness, you can also use pork butt or even pork picnic shoulder. Avoid lean cuts like pork loin, as they tend to dry out during slow cooking and won’t shred as well.
How do I adjust the recipe if I don’t have a smoker?
You can easily make this in a conventional oven. Preheat to 300°F (150°C), follow the same seasoning steps, and cook the pork in a covered roasting pan for about 6-8 hours or until tender. Adding a small amount of liquid, like apple cider vinegar or broth, helps keep the meat moist.
What barbecue sauce should I use?
Choose a barbecue sauce that suits your taste—sweet, smoky, spicy, or tangy. You can also make your own sauce at home or mix different store-bought varieties for a custom flavor profile. Warming the sauce before mixing it with the shredded pork enhances the flavor and helps it coat the meat evenly.
How do I ensure the pork is cooked thoroughly without drying it out?
The key is to cook the pork low and slow until it reaches an internal temperature of 195-205°F (90-96°C). Using a meat thermometer helps ensure doneness. Covering the meat during cooking retains moisture, and letting it rest afterward allows juices to redistribute, resulting in tender, moist pulled pork.
Can I prepare this ahead of time?
Absolutely. You can season and cook the pork a day in advance. Once cooked, shred the meat and store it in the refrigerator in an airtight container. Reheat gently the day of your event, mixing with barbecue sauce just before serving for the best flavor and texture.
What is the best way to serve pulled pork at a large event?
Set up a buffet with warm chafing dishes or slow cookers to keep the pulled pork hot. Offer a variety of buns, rolls, or bread, along with garnishes and sides. Label the dishes clearly and provide serving utensils for easy access. Consider offering different barbecue sauces for variety and ensuring enough serving space for all guests.
Related
- Soy Yogurt Cinnamon Bread Recipe for a Healthy Snack
- Soy Yogurt Lemon Bread Recipe for a Refreshing Twist
- Soy Yogurt Blueberry Bread Recipe for a Healthy Snack