HOME > Chowhound > Home Cooking >

Pulled Pork Help

4patch Jun 23, 2008 08:15 AM

I have to feed 25 people for July 4th. I've always made pulled pork in the slow cooker but I don't think I can fit enough meat in there to make that much. Does anyone have any thoughts about how many pounds of Boston Butt (my favorite cut for this recipe) to make and how long per pound (approx.) in the oven (I guess at about 300 degrees). Thanks for the help!

  1. Click to Upload a photo (10 MB limit)
  1. e
    eatmyfood RE: 4patch Jun 23, 2008 10:00 AM

    I just made pulled pork for a graduation party for 60 people. I made 3 (8 to 9 pound) bone-in pork shoulders. Roasted in 300 degree oven for about 6 - 6 1/2 hours. Hope this helps!!


    1. withalonge RE: 4patch Jun 24, 2008 12:31 PM

      I like to do mine on the cue... @ about 250+.... one large shoulder (8-10 pounds) usually takes 4-5 hours...

      my family members are big eaters.. I usually figure about 1/2 pound per person of meat... then I usually get some leftovers.

      1. l
        LJS RE: 4patch Jun 24, 2008 01:30 PM

        If you are trying to feed 25 people with all the trimmings, you don't want to be tying up your oven for 7 hours. Keep your oven free, stick to what you know works, but double it. Borrow a second slow cooker: each should be able to hold enough to feed 14 people (7-8 pounds), if yours is as generous as mine is in size.

        Having the oven on for hours on a hot day, and at a temperature that won't cook biscuits or sweet potatoes or peach cobbler is no fun!

        1. q
          Querencia RE: 4patch Jun 24, 2008 07:56 PM

          Pulled-style BBQ meat freezes like a dream, in the sauce. Why not make some (or all) of it ahead of time? You could do it a batch at a time instead of all at once.

          1. e
            eatmyfood RE: 4patch Jun 24, 2008 08:44 PM

            Like Querencia said - make it ahead of time. Just reheat on the day of the party.

            2 Replies
            1. re: eatmyfood
              Dennis S RE: eatmyfood Jun 25, 2008 01:44 AM

              Third this suggestion of freezing and reheating - it just gets better. Also, I love serving pulled pork on mini-buns when it's parties (rather than just dinner at home). You'll stretch everything a bit more that way to boot.

              1. re: Dennis S
                Analisas mom RE: Dennis S Jun 25, 2008 07:51 AM

                I agree, I make it all the time I just braise the meat on top of the stove for hours then reheat when I am ready to use it.

            Show Hidden Posts