BBQ Pulled Pork to Feed Over 50 People

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!

BBQ Pulled Pork to Feed Over 50 People
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  • 30 lbs of pork (butt or shoulder)
  • BBQ Sauce Recipe:
  • 2 lbs of bacon, cooked and crumbled
  • 4 yellow onions, chopped
  • 1/2 cup minced garlic
  • 1 gallon ketchup
  • 2 cups Worcestershire sauce
  • 2 cups red wine vinegar
  • 1/2 cup yellow mustard
  • 1/2 cup molasses
  • 1/8 cup tabasco sauce
  • 1 Tablespoon cumin
  • 2 Tablespoons liquid smoke


  1. Preheat your oven to 250 degrees F.
  2. Mix all ingredients of the BBQ sauce in a big bowl; set aside.
  3. Line several baking pans with aluminum foil. One piece placed lengthwise and another placed crosswise.
  4. 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.
  5. Slowly roast in 250 degrees for 6 to 8 hours.
  6. 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.
  7. 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.



6680 cal


425 g


60 g


569 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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28 Responses to “BBQ Pulled Pork to Feed Over 50 People”

  1. 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 !
  2. Kelly Drummond
    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!
  3. Brittany
    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?
  4. Jerris
    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?

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