Bbq Pulled Pork Recipe To Feed Over 50 People Food

BARBECUE PULLED PORK

Steps:

• Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
• Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
• Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
• Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.

AWESOME PULLED PORK BBQ

Steps:

• Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
• Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
• Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
• Continue cooking pork on Low heat until flavors combine, about 2 hours.

BBQ PULLED PORK

Steps:

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

BARBECUED PORK SHOULDER FOR 50 (PULLED PORK)

Steps:

• Trim surface fat from pork.
• Place meat in large dutch oven or stockpot, cover with water and add salt, 2 teaspoons of the pepper and chopped onion.
• Cover and simmer for 2 hours, or until meat pulls away from the bone.
• Cool meat in broth until it can be handled. Drain off broth and save for a different use.
• Shred meat. Cover. Set aside.
• In a large dutch oven or stockpot, combine remaining ingredients. (Don't forget the other 2 teaspoons pepper.).
• Bring to a boil, add pork and heat thoroughly.
• Adjust seasonings if needed.
• Serve with buns or rolls.
• Serves 50.

BARBECUE COOKOUT PULLED PORK

Steps:

• Add all ingredients EXCEPT PORK to the slow cooker.
• Divide pork into quarters.
• In a heavy-bottomed pan over medium-high heat, sear pork on all sides.
• Add the pork to the slow cooker and mix with the sauce.
• Cook for 8 hours on low.
• After cooking time has completed, use two forks to pull the pork apart. If you are unable to shred the pork, it isn't fully cooked yet.
• Stir mixture to ensure all pork is evenly coated.
• Spread horseradish on bottom half of bun, add portion of pork, and top with shredded cheddar.
• EAT!

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

BBQ PULLED PORK RECIPE (TO FEED OVER 50 PEOPLE)

Steps:

• Preheat your oven to 250 degrees F.
• Mix all ingredients of the BBQ sauce in a big bowl; set aside.
• Line several baking pans with aluminum foil. One piece placed lengthwise and another placed crosswise.
• Place all your pork in your pans. Cover all the pork with half of the BBQ sauce. Fold foil over the meat and seal tightly.
• Slowly roast in 250 degrees for 6 to 8 hours.
• Remove from your pans and place in a large bowl. Shred the pork then pour the rest of the BBQ sauce on top and mix.