Help Needed for 20+ POUNDS of PORK for Sandwiches!

Hi JRR,

The spices you plan to use sounds yummy. I think it would be delicious. If we don't smoke our boston butt (the only pork I'll use for pulled pork) then I fix mine in the crock pot on low for about 8 to 10 hours. I usually buy a 5 -8 pound butt and will prepare it. Freeze all the leftovers and DH and I can eat pulled pork sandwiches for months. Yum. 

Besides cole slaw, I like corn on the cob, tater salad, baked beans - anything that's already mess because pulled pork sandwiches can be messy! That's the fun though!

I'd recommend Sams or Costco to purchase that much meat. You'll probably be able to get a good deal there.

Tammy

I did pulled pork last year for my sons grad party.  I put the rub on it & roasted it one day - pulled it & threw it back in the roaster with BBQ sauce on it the next.  I added brown sugar & mustard to the sauce, but no real measurements....just tossed it in & made a sloppy mess.  They're still raving about it, LOL. 

I'd be willing to use the crockpot if I wasn't having to do 20 or more pounds of Pork.

JRR

Thanks to everyone for the ideas and reassurances - they are very much appreciated.

Just for conversation's sake - Is there anything in my initial post about what I'm planning that's causing red flags or alarm bells with anyone?  

 Or, are there any.....oh, let's call them "special considerations" that I should be aware of in using my roaster oven, as opposed to a crock pot? (Like I said, I'd use a crock pot if I wasn't doing 20 pounds of meat.)

JRR 

We always serve slaw - lots of it - and dill pickles with our barbecue pork.   I do it plain in my crock pot - roaster of course, for this amount of pork - then prepare the meat - removing bone and fat - put back in cooker - add barbecue sauce to taste - a little chopped onion (several with this amount, naturally) and cook till moistened and delicious.   Serve on buns and stand back.

 My "freezer slaw" is perfect for a side as it doesn't have mayo in it so it will hold up well on a buffet - or picnic - table.

I do have a great pork rub to use when you don't want to use the barbecue sauce.   I don't like it to be too "saucy" as I want the pork flavor to be dominant. 

I love this type of slaw as it can be made ahead (I have never frozen it) and can safely sit on a picnic or buffet table without worry about spoilage.
This is my favorite recipe for it.
It has less sugar and you can substitute Splenda.
Tria

Freezer Slaw

1 large head cabbage - shredded or chopped as preferred (or equivalent packaged grated cole slaw mix)
1 large onion, chopped
7/8 cup granulated sugar
1 cup white vinegar
3/4 cup salad oil - canola, crisco, etc.
1 T. salt (can add less)
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seeds

Place 1/2 of the chopped or shredded cabbage in a very large bowl.
Add chopped onion on top of the cabbage. Place rest of cabbage on top of onion and sprinkle w/ 7/8 cup sugar.
Heat vinegar, salad oil, salt, 2 tsps. sugar, mustard, & celery seeds to boiling. Pour over cabbage and COVER (DO NOT STIR) w/ saran wrap at once.
Refrigerate at least 4 hours - overnite is best. Improves w/ age, can refrigerate for 2 wks. Can be frozen - but as I said, I have never tried that.

Thanks, Tria.  I'm interested in your "rub" recipe.  Like you - I want the pork flavor to stand out, as opposed to just serving "seasoned meat of some kind."

JRR

Hi, Tria. I love that Freezer Slaw, but I have never tried freezing it either. It doesn't last long enough.

*bump* for any new input, and for Triain's rub recipe.

 JRR

I thought I posted it on the BB but I can't find it - let me see if I have it - will post if I do.

I couldn't find it but I think it's about the same as the one for the "Sticky Roasted Chicken"  If I remember correctly - he mentioned that for the pork - he left out the "thyme".  It's a delicious recipe for the poultry - see no reason why it wouldn't work for the pork.   I did find a couple other "pork rubs" so I'll post those.

One reason I probably can't find it on the web - since this was originally posted in the newspaper - he has started marketing his rubs commercially.

RE: Triainatlanta's Favorite Recipes
Posted by: TriainAtlanta Posted on: 6/1/2004 4:08:20 PM
#R3760560
This is the original recipe from Paul Prudhomme.

I think there are several on the site but this is the one I have used for years.

Mother's Sticky Roasted Chicken

2 tsp. salt; 1 tsp. paprika; 3/4 tsp cayenne pepper;1/2 tsp. onion powder;1/4 tsp. garlic powder;1/2 tsp. thyme; 1/4 tsp. black powder (use freshly ground for real flavor)
1/4 tsp. white pepper
1 cup chopped onions (can leave out)
3 lb. chicken - I use a fryer
double or triple amounts for large Turkey breast or turkey)

Combine seasoning ingredients well in bowl and rub mixture into chicken skin - and a little inside cavity. Your hands will be very messy!
Place in sealable plastic bag, seal and refrigerate overnite or at least 6 hrs. When ready to roast - stuff cavity w/ onions if desired.
Roast uncovered at 250 degrees for about 5 hours - baste occasionally w/ pan juices. I use a rack in a large pan and sometimes do several at a time. I have also used my gas grill on lowest temp. for about the same amount of time. You cannot believe how juicy and tasty this is.
These ingredients are just enough for one chicken.
I have multiplied this seasoning and always have some on hand to use as a substitute for seasoning salt. I don't like the commercial seasoning as most have msg in it.
One year I made a huge bowl/bag of it and put it in individual spice jars w/ a pretty ribbon on it and attached a recipe for the chicken, and gave it as Christmas favors for people who dropped by. I even had people call me and ask me for a refill! This was just before "rubs" became so popular.
Tria