Pulled pork for large group

Sweet Baby Ray is very good when you get to the point in the recipe for adding BBQ sauce.

Super_Dave wrote:

SWMO wrote:

I agree that about 1# raw meat per adult should be about right.

Way too high if this is for sandwiches.

I'm with SWMO on this. 1 lb per person for a bone in pork cut sounds right and will yield you 2-3 sliders or 1-2 burger sized roll per lb. It's not a big deal if you've leftovers though. Just freeze em.
I also think crock-potted pork (constantly, LOL) can be frozen with ease.

SWMO wrote:

I agree that about 1# raw meat per adult should be about right.

Way too high if this is for sandwiches.

I rarely do a butt in a crockpot, but they will take them to the magic 190-200 degrees for pulling. I would suggest that rather then trying to use liquid smoke and rub you use a smoky BBQ sauce you like. Go light on it, 1/2 cup probably for 4 or 5 hours, drain and then add another 1/2 cup for the finish. After you pull it you can add more sauce if it's needed.
Set on low you can't overcook a 7 or 8# butt.
I agree that about 1# raw meat per adult should be about right.

Cook and freeze until ready to use. I was pleasantly surprised how tasty our smoked meats taste after freezing.

Sprink-Fitter wrote:
I have smoked as many as 30 pork butts at one time, I never thought about using a crockpot. ;)

Same here....I do have a good rub recipe if you decide to smoke them instead... For 60 people you are talking about around 20-25 lbs. Depending on the size of the butts you get, will determine how many crockpots you would need and how much time you will need to do it. The butts I get are normally in the 8 lb range I believe. Been a year or so since I've done one. You can get them bigger if you need them, but it just takes longer to do it.

We've bought the BBQ pulled pork from Sam's club a few times for graduation parties and other get togethers. It is pretty good, just a little spicy for some folks.
My wife has also purchased pork loin when it goes on sale. Then she'll put it in the crock pot with BBQ sauce and a little water. Let it cook all day. Then that evening she'll pull it to small pieces, mix in more BBQ sauce and then freeze in small bags for us to use for meals.

I think Super_Dave has some experience in this area. I would try his way if it were me. Just reading some of his posts makes me hungry!

Have you thought about using an 18 qt. roaster oven instead of a crockpot? One pot to deal with.

The Costco and Sam's Club pork shoulders are sold in 15 - 16 pound packs, 2 shoulders or butts about equal size. 3 or 4 large crock pots will get it done. In each crock pot, put a can of coke, minced garlic and onion powder. The butts will take about an hour per pound on high. When they are ready to pull, drain off juices (save some for au jus), then pull and add back to the crock pot with just enough of your favorite bbq sauce to make it wet. DON'T over sauce or no one can taste the meat.