Pulled pork is a classic slow-cooked dish known for its tender, flavorful meat that easily shreds apart. Perfect for feeding a crowd, this recipe scales up to serve 50 people, making it ideal for large gatherings, parties, or events. With simple ingredients and straightforward steps, you can achieve juicy, mouthwatering pulled pork that everyone will love.
Ingredients
- 20 pounds bone-in pork shoulder (also called pork butt)
- 1 cup brown sugar
- 1/2 cup paprika (preferably smoked)
- 1/4 cup kosher salt
- 1/4 cup black pepper, freshly ground
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper (adjust to taste)
- 1 cup apple cider vinegar
- 2 cups water
- 1/2 cup Worcestershire sauce
- 1/2 cup yellow mustard (for slathering before rub)
- Optional: 2 cups barbecue sauce (for serving or mixing)
- Cooking oil or spray (for greasing pans)
Instructions
- Prepare the pork: Trim excess fat from the pork shoulder, leaving some fat to keep the meat moist. Cut into manageable chunks (about 5 pounds each) if your smoker or oven can’t hold the entire piece at once.
- Make the dry rub: In a large bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to blend flavors.
- Apply mustard and rub: Lightly coat each pork piece with yellow mustard; this helps the rub stick and adds tang. Generously apply the dry rub all over the meat, massaging it into every surface. Wrap the rubbed pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Prepare your cooking method: You can smoke, slow roast, or use a large slow cooker. For smoking, preheat your smoker to 225°F (107°C). For oven roasting, preheat to 275°F (135°C). If using slow cookers, divide the pork evenly among multiple devices.
- Set up a mop sauce: Mix apple cider vinegar, water, and Worcestershire sauce in a spray bottle or bowl. This will be used to spritz the meat every hour to keep it moist during cooking.
- Cook the pork: Place the pork pieces on the smoker racks or baking trays, fat side up. Insert a meat thermometer probe if available. Cook low and slow until the internal temperature reaches 195°F to 205°F (90°C to 96°C), which allows the collagen to break down for tender shredding. This usually takes 1.5 to 2 hours per pound, so plan for about 30-40 hours total for 20 pounds if cooking all at once. If dividing into smaller batches, adjust time accordingly.
- Spritz regularly: Every hour, lightly spritz the pork with the mop sauce to maintain moisture and enhance flavor.
- Rest the meat: Once the pork hits the target temperature, remove from heat and tent loosely with foil. Let it rest for at least 30 minutes to redistribute juices.
- Pull the pork: Using two forks or meat claws, shred the pork into bite-sized pieces. Discard large chunks of fat. Mix in some of the cooking juices to keep it moist. Add barbecue sauce if desired, either mixed in or served on the side.
- Keep warm until serving: Transfer the pulled pork to slow warmers or chafing dishes to hold at safe serving temperature (above 140°F) until your event.
Tips
- Substitutions: If you don’t have smoked paprika, regular paprika works fine; for a smoky flavor, consider adding a teaspoon of liquid smoke. Bone-in pork shoulder is preferred for juiciness, but boneless can be used if trimmed well.
- Storage: Cool leftover pulled pork quickly and refrigerate within 2 hours. It keeps well for up to 4 days in an airtight container or freezes for up to 3 months.
- Common mistakes: Avoid cooking at too high a temperature, which can dry out the pork. Also, don’t skip the resting period—this step is crucial for juicy results.
- Batch cooking: For very large quantities, cook pork in batches rather than overcrowding your smoker or oven. This ensures even heat circulation and consistent results.
Serving Suggestions
Pulled pork is incredibly versatile and pairs well with classic barbecue sides. Serve it piled high on soft hamburger buns or slider rolls with coleslaw and pickles for a traditional sandwich. It also works great over rice, baked potatoes, or as a topping for nachos. Add extra barbecue sauce, sliced onions, or jalapeños for more flavor. For a crowd, consider setting up a build-your-own sandwich bar with various toppings and sauces.
Variations
Change up the flavor profile by experimenting with different rubs and sauces. For example, a spicy rub with chipotle powder adds heat, while a sweet and tangy Carolina-style vinegar sauce offers a sharp contrast to the rich pork. You can also incorporate different cooking liquids like beer or cola in the mop sauce for unique tastes. For a faster option, use a pressure cooker or instant pot to reduce cooking time, though the texture will differ slightly from traditional slow smoking.
Storage and Reheating
After cooking, cool pulled pork promptly and store in airtight containers. It will keep safely in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. Warm gently in a covered pan over low heat, adding a splash of water, broth, or barbecue sauce to maintain moisture. Avoid reheating at high temperatures or in the microwave without covering, as this can dry out the meat. Reheat only once and discard any leftovers after reheating.
Frequently Asked Questions
Q1: Can I use boneless pork shoulder instead of bone-in?
Yes, boneless pork shoulder can be used and will yield good results, though bone-in tends to retain moisture and flavor better during the long cook. If using boneless, trim excess fat but don’t remove all, as some fat is essential for tenderness.
Q2: How do I know when the pork is done?
Pulled pork is done when the internal temperature reaches between 195°F and 205°F (90°C to 96°C). At this point, the connective tissues have broken down, making the meat tender enough to shred easily. Use a reliable meat thermometer to check.
Q3: Can I prepare this recipe a day ahead?
Absolutely. You can apply the rub and refrigerate the pork overnight before cooking to deepen flavor. After cooking and shredding, cooled pulled pork can be refrigerated and gently reheated on the day of serving.
Q4: What’s the best way to keep pulled pork moist?
Keep the meat covered and add some of the cooking juices or barbecue sauce when shredding. Also, spritzing during cooking and resting the meat after cooking helps retain moisture.
Q5: Can I cook all 20 pounds at once?
If you have a smoker or oven large enough to hold all the pork with sufficient airflow, yes. Otherwise, divide into smaller batches to ensure even cooking. Overcrowding traps steam and prevents proper bark formation.
Q6: Is it safe to cook pork at low temperatures for so long?
Yes, as long as the pork reaches the USDA-recommended minimum internal temperature of 145°F (63°C) and is held at that temperature safely, slow cooking at 225°F to 275°F is safe. Pulled pork requires higher final temperatures (195°F+) for tenderness, which also ensures safety.
This large-batch pulled pork recipe takes planning but rewards you with tender, flavorful meat perfect for any big event. With these guidelines, you’ll serve a memorable meal that’s both crowd-pleasing and manageable in scale.
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