Pulled Pork in the oven
- levendis Nov 3, 2011 07:29 AM
Long story short. We are hosting a charity poker event. Expecting 100 players. 15 people are providing the food and I have been chosen to make the pulled pork.
I plan on making the butts in large aluminum pans/trays. Will the butts be okay directly on the tray or should in put them on racks from roasting pans?
Also, are 2 butts (20-22 lbs.) enough? Keep in mind there will be plenty of other food.
You will get shrinkage with the butts. I would go with more.....if there are leftovers, it freezes beautifully. We do 2 butts total of 16 lbs raw for a crowd of 20. Your call of course.
If they are on racks there will be more 'bark' on the outside for flavor. Cook until 190 degrees to disolve all the collagen.
I'd do 4 pork shoulders total to feed 100 people. (Costco and most butcher shops sell cryovac pork shoulders in pairs). Also I'd elevate the butts with a rack as they will render lots of fat while cooking. With four shoulders cooking your oven it will probably be pretty humid so you needn't cover them. However, to be safe check the butts after a few hours and if they look to be drying out, you can cover them with foil.
I tried the version from America's Test Kitchen. Total cooking time about 4.5 hours. Started with a 2 hr brine (salt and liquid smoke). Roasted on a rack in a roasting pan. Turned out very nice.