Have you ever been in charge of making food for the masses? I have and it can be very stressful! A friend shared this recipe with me so I decided to try it myself. It is so easy to make and tastes delicious! If you use smaller rolls this can make up to 70 servings!
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.
If you are making this meat ahead of time, cook the meat as usual and lay it out flat to cool. After it is cooled, place it in air tight containers and refrigerate. Refrigerate for up to 2 days.
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26 Responses to “BBQ Pulled Pork to Feed Over 50 People”
Lynda Bell
I've been looking for and trying new recipes for a good barbeque sauce. I would like to try yours, but not sure about the recipe instructions ! Is it cooked for hours (as some that I do), how do you use the bacon.... Thanks !
Hi Lynda!
Sorry about that. I read through it and just assume everyone knows what I'm thinking! Ha Ha! I have fixed the recipe that that you now know what to do with the bacon! It is cooked that long so that it literally falls apart. I don't think you need to cook it for 8 hours. I believe you could cook it for 6 and it would be just fine. There is just a lot of meat so you want to be sure it is all cooked! Thanks for your question! Hope you have a great day!
We put it in a slow cooker on "keep warm" or "low" setting. Just be sure you give yourself enough time to have it heat through before serving. We have also heated up smaller portions in the microwave.
Thanks so much! This is the big weekend for my daughter's Sweet 16 and I'm giving this a go for 60 people. I really appreciate the help!! Wish me luck!! :-)
Making this for our 55 varsity football players/coaches for the team dinner on the 11th. Also serving pasta salad, fruit and desert. Do you think 30# would be enough or should I bump it up to 35 or 40? Would really like your input! Thanks!
I am hosting a large family dinner for 50-60 people and want to make this. I am curious though, would this recipe work for chicken as well as pork? I can get chicken cheaper than pork right now.
If you are planning to serve the next day or two would you cool while whole and only shred when ready to reheat? I am planning this for a large get together, will let you know how it comes out.
I'm planning on making this for my son's 1st birthday party this weekend. We will be feeding roughly 28 adults and 10 kids. I'm wondering if making 1/2 the recipe would work for that number of people. We'll also have some apps, and three sides. Do you think I could get away with making 1/2 the pork, or would that be risky?
Thanks for the great recipe. I've only ever cooked pork shoulder/butts in a dutch oven. How do you prepare 30 pounds into foil trays? Do you cut it or do you ask the butcher to cut it? And are you using bone-in pork butts?
What if I wanted to make this for a graduation party ahead of time and froze it for a few weeks? I would have to make this recipe two or three times so I would like to freeze it and then thaw it out the the morning of or the day before the party and then put it all together in a big roaster pan. Thoughts?
This will freeze great. Freeze it in an airtight container or freezer container. Just thaw and reheat. You could thaw it in the fridge, but it may take a day or two.
We made this in the oven, so if you have used your smoker and it's similar to the oven temp you will be fine. Reheat the next day covered in the oven. Stir frequently to be sure it heats through. You may want to put it at a lower temp so it doesn't dry out. You will need to reheat for a few hours. If you spread it out among more pans and more ovens it will heat quicker.
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Comment on this Recipe
26 Responses to “BBQ Pulled Pork to Feed Over 50 People”