Barbecued Pork Shoulder for 50 (Pulled Pork)

READY IN: 2hrs 20mins
Recipe by Wildflour

Here is my recipe for barbecued pork sandwiches that will feed approximately 50 people. When I used to cater, this is how I made it for Graduations, Anniversaries, Family Reunions and company picnics! Hope this helps you out if you have a large group to serve, too!

Top Review by mandjm

Great recipe! I made a few changes for convenience. Divided shoulder roast and used 2 large crockpots and roasted on high about 6 hours(check to be sure it's well done and tender). Added some organic chicken broth to cover bottom of crockpot first then seasoned pork with sea salt, pepper,smoked chipotle paprika,thyme,and a mixed herb blend. Turned meat after 3 hours. After fully cooked I removed from juices and pulled into shreds with fork. Drained previous juices from crockpot. Cooked ingredients for sauce from recipe then poured over pulled pork in crockpot. Cooked on low in crockpot for about 2 hours at event (or can do at home before event begins if eating first)more then served on crusty rolls with cabbage slaw as a side for those who like slaw on it. To save time you can also try a few bottles of Stubb's Barbecue sauce instead of the homemade sauce. There is a Stubb's for every taste plus you can mix a few and still get a great taste.

Ingredients Nutrition

Directions

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

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