Pulled pork is a classic slow-cooked dish that’s perfect for feeding large groups, offering tender, juicy meat with rich, smoky flavors. This recipe is designed to scale up for 100 people, making it ideal for events, parties, or catering, while ensuring consistent results and delicious taste.
Ingredients
- 25 pounds bone-in pork shoulder (also called pork butt)
- 2 cups yellow mustard (for binder)
- 2 cups apple cider vinegar
- 2 cups apple juice
- 1 cup packed brown sugar
- 1 cup paprika (preferably smoked)
- 1/2 cup kosher salt
- 1/2 cup black pepper, freshly ground
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 2 tablespoons cayenne pepper (adjust to taste)
- 1/4 cup chili powder
- 1 cup vegetable oil or neutral oil (for injection or basting)
- 10 cups barbecue sauce (store-bought or homemade, optional)
Instructions
- Trim and prepare the pork: Remove excess fat from the pork shoulders, leaving a thin layer to keep the meat moist during cooking. Divide the pork into manageable portions if necessary for your smokers or ovens.
- Make the dry rub: In a large bowl, combine paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne pepper, and chili powder. Mix thoroughly.
- Apply mustard binder and rub: Coat each pork shoulder evenly with yellow mustard. This acts as a binder for the dry rub. Then generously apply the dry rub all over the pork, pressing it into the meat.
- Optional injection: For extra juiciness, inject the pork with a mixture of apple cider vinegar, apple juice, and vegetable oil (about 1 cup liquid per 5 pounds meat). This step is optional but recommended for large batches.
- Rest and refrigerate: Wrap the pork in plastic wrap or place in large covered containers. Refrigerate for at least 8 hours, preferably overnight, to let the flavors penetrate.
- Preheat your smoker or oven: Set your smoker to 225°F (107°C). If using an oven, preheat to 250°F (121°C). If smoking, use a mild wood like apple or hickory for balanced flavor.
- Cook the pork: Place pork shoulders fat side up on smoker racks or roasting pans. Insert meat probes if available. Smoke or roast until the internal temperature reaches 195°F to 205°F (90°C to 96°C), which allows the collagen to break down fully for tender pulled pork. This will take approximately 1.5 to 2 hours per pound, so plan for 35-50 hours total, depending on your equipment efficiency and batch size.
- Wrap during cooking (Texas crutch): Around 160°F (71°C), wrap the pork tightly in foil or butcher paper to speed up cooking and retain moisture. Continue cooking until the target temperature.
- Rest the pork: Once done, remove the pork from heat and let it rest, still wrapped, for at least 1 hour. This redistributes juices and improves tenderness.
- Pull the pork: Using heat-resistant gloves, shred the pork into bite-sized pieces with forks or meat claws. Discard excess fat and bone fragments. Mix in some of the cooking juices or reserved mop sauce to keep it moist.
- Serve or hold: Mix with barbecue sauce if desired, or serve on the side. Keep warm in chafing dishes or warming trays until serving.
Tips
- Substitutions: If pork shoulder is unavailable, Boston butt or picnic shoulder are good alternatives. For a leaner option, pork loin can be used but expect less fat and tenderness.
- Storage: Cool leftover pulled pork quickly and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Common mistakes: Avoid cooking at too high temperatures, which toughens the meat. Don’t skip resting—this step is crucial for juicy pulled pork.
- Batch cooking: When cooking such large quantities, consider splitting meat into smaller batches to ensure even cooking and smoke penetration.
Serving Suggestions
Pulled pork is incredibly versatile. Serve it on soft hamburger buns with coleslaw and pickles for classic sandwiches. It also works well over rice, baked potatoes, or as a topping for nachos. For a Southern-style meal, pair with baked beans, cornbread, and collard greens. Offer a variety of barbecue sauces—sweet, spicy, or vinegar-based—to cater to different tastes.
Variations
Try adding different wood chips for unique smoke flavors, such as mesquite for a stronger taste or cherry for a sweeter profile. For a spicy kick, add hot sauce or chipotle peppers to your rub. For a Caribbean twist, incorporate allspice, cinnamon, and brown sugar into the rub and serve with pineapple salsa. You can also prepare a vinegar-based mop sauce to baste the pork periodically during cooking for extra moisture and tang.
Storage and Reheating
Store leftover pulled pork in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the pork in portioned freezer bags or containers for up to 3 months. When reheating, thaw frozen pork overnight in the refrigerator. Reheat gently in a covered pan on low heat with a splash of water or broth to maintain moisture. Alternatively, warm in a slow cooker on low for 2-3 hours. Avoid reheating at high heat to prevent drying out the meat.
Frequently Asked Questions
How long does it take to cook pulled pork for 100 people?
Cooking 25 pounds of pork shoulder at 225°F usually takes 1.5 to 2 hours per pound, so expect 35-50 hours total. Splitting into smaller batches or using multiple smokers can reduce total cooking time.
Can I cook pulled pork in an oven instead of a smoker?
Yes, the oven works well if you don’t have a smoker. Cook at 250°F until the internal temperature reaches 195°F-205°F. You won’t get the smoky flavor but can add smoked paprika or liquid smoke to the rub for some smokiness.
What is the ideal internal temperature for pulled pork?
Pulled pork is best cooked to 195°F to 205°F. This range breaks down collagen and connective tissue, resulting in tender, shreddable meat.
How do I keep pulled pork moist when reheating?
Reheat slowly at low temperatures with added moisture like broth, water, or barbecue sauce. Cover the meat to trap steam and prevent drying.
Can I prepare pulled pork ahead of time?
Yes, you can smoke or cook the pork a day before serving, then cool and refrigerate. Reheat gently before serving. This can actually improve flavor as the meat absorbs the rub and smoke overnight.
Is it necessary to use a binder like mustard?
The binder helps the dry rub stick evenly to the meat and can add subtle flavor. Yellow mustard is traditional but other binders like oil or mayonnaise can be used.
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