BBQ Pulled Pork to Feed Over 50 People

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Questions & Reviews

1. Lynda Bell says:

   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. Kris says:

   Hi Lynda!
   Sorry about that. I read through it and just assume everyone knows what I’m thinking! Ha Ha! I have fixed the recipe that that you now know what to do with the bacon! It is cooked that long so that it literally falls apart. I don’t think you need to cook it for 8 hours. I believe you could cook it for 6 and it would be just fine. There is just a lot of meat so you want to be sure it is all cooked! Thanks for your question! Hope you have a great day!
3. Liz says:

   A nice recipe to keep on hand. Thank you. Have a Great Day and Week!
4. Melissa says:

   This sounds sooo good!

   If I take the route of cooking ahead and refrigerating, what is the best way to reheat the pork for serving? Thank you! 🙂
5. Cyd says:

   We put it in a slow cooker on “keep warm” or “low” setting. Just be sure you give yourself enough time to have it heat through before serving. We have also heated up smaller portions in the microwave.
6. Melissa says:

   Thanks so much! This is the big weekend for my daughter’s Sweet 16 and I’m giving this a go for 60 people. I really appreciate the help!! Wish me luck!! 🙂
7. Kelly Drummond says:

   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!
8. Cyd says:

   I’m thinking that these varsity football players are big boys with big appetites! I would bump it up to 40 if they are hefty eaters!
9. Stacy says:

   I am hosting a large family dinner for 50-60 people and want to make this. I am curious though, would this recipe work for chicken as well as pork? I can get chicken cheaper than pork right now.
10. Cyd says:

    Chicken should work with this recipe.
11. Shawna says:

    If you are planning to serve the next day or two would you cool while whole and only shred when ready to reheat? I am planning this for a large get together, will let you know how it comes out.
12. Cyd says:

    You will want to shred it right after cooking. It’s so much easier to shred while warm and makes for easy preparation!
13. Brittany says:

    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?
14. Cyd says:

    1/2 of the recipe should be fine!
15. chris says:

    Thanks for the great recipe. I’ve only ever cooked pork shoulder/butts in a dutch oven. How do you prepare 30 pounds into foil trays? Do you cut it or do you ask the butcher to cut it? And are you using bone-in pork butts?
16. Cyd says:

    We used lots of smaller roasts that equals close to 30 pounds. You can use boneless or bone-in. Hope this helps!! 🙂
17. Jerris says:

    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?
18. Cyd says:

    This will freeze great. Freeze it in an airtight container or freezer container. Just thaw and reheat. You could thaw it in the fridge, but it may take a day or two.
19. Phil says:

    Recipe is not fixed. How DO you use the bacon?
20. Heather says:

    How is the bacon used in the recipe?
21. Heather says:

    Never mind, I see that it’s cooked and added to the bbq sauce.
22. Cookee says:

    IT’S IN THE BBQ SAUCE!!
23. Dawn says:

    If I use a smoker, assuming it’s the same temp and hrs? Also, if made the night before, how long to reheat in the oven and what temp?
24. Dawn says:

    I’m making this on Friday. Does anyone know the answer to my questions?
25. Cyd says:

    We made this in the oven, so if you have used your smoker and it’s similar to the oven temp you will be fine. Reheat the next day covered in the oven. Stir frequently to be sure it heats through. You may want to put it at a lower temp so it doesn’t dry out. You will need to reheat for a few hours. If you spread it out among more pans and more ovens it will heat quicker.
26. Kim says:

    How did this go?? I’m doing this for my daughter’s sweet 16 on Saturday…
27. Jo says:

    How many large slow cookers will this recipe fill (just to keep it warm the next day) after it has been made in the oven?
28. Cyd says:

    You will probably want 3-4 slow cookers.
29. K says:

    Can I have instructions on the proper way to reheat 40lbs of shredded pork in the oven?
30. Momma Cyd says:

    You’ll need to put it in a big roaster and covered well. Heat low and slow and check so it doesn’t dry out. You could also reheat in slow cookers.
31. Vanessa says:

    Can this receipe be frozen? And if so, how should I store it? Freezer bags, and let thaw in fridge?
32. Momma Cyd says:

    Yes, let it cool and then place in freezer bags in the portion sizes you will want after thawing.
33. Kim says:

    Is the pork roast boneless or bone in? Thanks
34. Bobbi @ Six Sisters says:

    We have made it both ways, though we like the ease of using boneless pork shoulder roasts.