Help. Making pulled pork for 25 folks

Discussion in 'Pork' started by c2usaf2004, Feb 25, 2013.

  1. I have done pulled pork for my shop before.  This is my last time I will be cooking for them since I am retiring from the USAF after 22 years.  I need a recipe for a not good but GREAT rub and finishing sauce.  I'm going for a Carolina style pulled pork.  I have a 8 and a half pound picnic ready to go.  I just want to send this last BBQ off with a bang.  Anyone out there wanna help out an soon to be vet?
  2. Greetings- and thanks for your many years of service.  

    I've had good success w/Chef JJ's PP.

    Mild Bubba Q Rub

     1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

     Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    JJ's Finishing Sauce

     2C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] and again....Thank you for your Service!  I did a pool party for about 35+ people...and did 20 lbs of was gone in a flash.
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Congrats to you on your retirement!

    I also did a couple of tours in Okinawa (Hansen) with the Marines about 3+ decades ago. Good luck with your smoke, I'm sure it will be great. As far as recipes go, I've only used a couple different kinds for PP. Take a look on this site, there are many recipes and many more elsewhere on the web. Greatness is a matter of opinion and everyone has one. Whichever rub you decide to go with your friends will enjoy and be thankful for your effort.

  6. maple sticks

    maple sticks Smoking Fanatic

    First I would like to than you for your service.

    Only in the spirit of wanting a great outcome for you I question 8 1/2 pound picnic feeding 25 hungry guys?
    yoni63 likes this.
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Carolina comes in 2 styles. Mustard based and vinegar based. I like the mutard base... Dillards bbq sauce you can get at the food lion is awesome and Georges bbq sauce is great for vinegar base

    Goodluck and thanks for your service

  8. Kudos and thank you for your service, I've got the same question as Maple Sticks... You sure that's enough hog for that many people?  I've done one similar in size and it fed 6 way too fast...But then again, maybe you've got other stuff you're smoking as well.  
  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    You'll need at least two 8-lb butts for that group. Maybe three if there is a lack of side dishes.
  10. Im good on meat. I am also doing 4 racks of ribs and a brisket.
  11. Wow, just had a total brain fart here.  Totoal cook time for a almost 9lb shoulder on 225 is what again?  I cant find my notes anywhere.[​IMG]
  12. The general rule is 1.5 - 2 hours/lb.  Personally I find mine run closer to 2 hours. 
    Last edited: Feb 25, 2013
  13. maple sticks

    maple sticks Smoking Fanatic

    If you don't mind using foil you can have it done in 9-10 Hr. I foil at 150+
  14. Thanks for all the help folks and the recipes.  Pork is prepped and in the fridge.  Gotta start it at 1600 tomorrow evening.  This is gonna be a marathon run.
  15. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good luck! Take pics!
  16. sound1

    sound1 Smoking Fanatic

    Gongrats on your retirement and Thank You for your service. I'm have the same concern...Not enough food for that group unless you have a big brisket..
  17. Tons of food. 10lb brisket, 4 rack of ribs and 8lbs of pulled pork. Rest of the shop is bringing sides.
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  19. sound1

    sound1 Smoking Fanatic

    How did it come out??
  20. Sorry for the late reply.  Have been out processing and enjoying my last few weeks on Okinawa before we head back to Texas.  The food turned out AWESOME!  I got worried at first because out of the 25 only 15 people showed up.  Thought I had too much food.  Within the first 10 minutes all the ribs were gone and there was about a cup of the pulled pork left.  By the time it was over there were a few slices of the brisket left.  I  had a last minute complication that showed up.  One of my co-workers wife was a practicing Muslim.  NO PORK.  I managed to pull together some turkey burgers at the last minute much to her delight.  I though I was done but now it looks like the wife wants to do a LAST BBQ hurrah here on the 6th of April.  So far I have 31 confirmed guests so I will be using the same recipes I received here.  THIS TIME I WILL TAKE  Thanks again for everyone's help and encouragement.[​IMG]

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