Post by Decatur on Jul 18, 2010 8:56:01 GMT -5
We made 60# of pulled pork for my brother's upcoming wedding. It turned out great! I found this recipe online, and of course made some modifications.
(This is about half of what we smoked)
Barbecued Pulled Pork For a Crowd
For 60# will serve 120-240 people depending on serving size
Plan on 8 hours from start to finish: 1 hour with the spice rub, 1 hour to come to room temperature, 3 hours on the smoker, 2 hours in the oven, and 1 hour to rest.
Ingredients
60# pork shoulder roast
2/3 C ground black pepper
2/3 C cayenne pepper
1.25 C chili powder
1.25 C ground cumin
1.25 C dark brown sugar
2/3 C dried oregano
2.5 C paprika
1.25 C table salt
2/3 C granulated sugar
2/3 C ground white pepper
1/3 C garlic powder
Instructions
1. Mix rub ingredients in small bowl, set aside.
2. Massage dry rub into meat. Wrap tightly in double layer of Saran wrap; refrigerate for at least 1 hour. Longer if you want it stronger.
3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature.
4. Place in smoker, or chacoal grill over indirect heat and maintain an average temperature of 275 degrees, for 3 hours.
5. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with heavy-duty foil to cover completely. Place pan in oven and cook until meat is fork-tender, about 2 hours.
6. Rest roast 1 hour. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat, if desired, and tearing meat into thin shreds with fingers. Toss with barbecue sauce.
(This is about half of what we smoked)Barbecued Pulled Pork For a Crowd
For 60# will serve 120-240 people depending on serving size
Plan on 8 hours from start to finish: 1 hour with the spice rub, 1 hour to come to room temperature, 3 hours on the smoker, 2 hours in the oven, and 1 hour to rest.
Ingredients
60# pork shoulder roast
2/3 C ground black pepper
2/3 C cayenne pepper
1.25 C chili powder
1.25 C ground cumin
1.25 C dark brown sugar
2/3 C dried oregano
2.5 C paprika
1.25 C table salt
2/3 C granulated sugar
2/3 C ground white pepper
1/3 C garlic powder
Instructions
1. Mix rub ingredients in small bowl, set aside.
2. Massage dry rub into meat. Wrap tightly in double layer of Saran wrap; refrigerate for at least 1 hour. Longer if you want it stronger.
3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature.
4. Place in smoker, or chacoal grill over indirect heat and maintain an average temperature of 275 degrees, for 3 hours.
5. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with heavy-duty foil to cover completely. Place pan in oven and cook until meat is fork-tender, about 2 hours.
6. Rest roast 1 hour. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat, if desired, and tearing meat into thin shreds with fingers. Toss with barbecue sauce.
