Saturday, July 7, 2012

Pulled Pork Sandwiches For a Crowd

My husband and I have been having 4th of July open house parties for the last five years. Now that we live on a golf course with an excellent view of our local fireworks the party is better than ever. For the last two years I've served the makings for pulled pork sandwiches.  I love making pulled pork because it is easy, tastes great, and relatively inexpensive.  Our invitation states that we will provide pulled pork sandwiches, potato salad, and baked beans. We ask people to bring their own beverages and a snack, side dish or desert to share.  We had almost people 50 stop by between 4:00 p.m. and 10:00 p.m. The fireworks didn't start until 9:20 p.m.  Everyone loved the pulled pork.  I think the secret is all the garlic in the rub.



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Pulled Pork Sandwiches For a Crowd

For the Rub
6 garlic cloves
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons of black pepper
1 tablespoon coarse salt
1 tablespoon olive oil

1) Squeeze the garlic cloves through a garlic press into a cup with olive oil.


2) Add the rest of the ingredients and stir.



For the Pulled Pork
8 - 10 pound bone-in pork shoulder

1) Place the pork shoulder in a deep roaster. Note: I doubled the rub recipe and bought 3 pork shoulders.  I would have tripled the rub recipe but I didn't have enough garlic in the house.


2) Spread the herb paste evenly over the top of the roast.  Note: this can be done up to three days in advance, and the pork can be kept in plastic wrap in the refrigerator.



3)  Cover with foil and cook low and slow so the collagen brakes down slowly. This is the secret to fork-tender pork shoulder.  I baked the pork for a total of 4 hours and 20 minutes at 300 degrees.  I removed the foil after three hours, and cooked uncovered for the remaining time. Note: next time I try this I'm going to cook lower and slower because there were some parts of the pork shoulder that didn't fall apart and really needed to be "pulled" apart.


4) Let the shoulder rest on a cutting board for 15 minutes and then start pulling the pork with a fork.  You can dig in with your hands when the pork is cool enough. Throw away the fatty portions.


5) When cooking for a crowd I fill a slow cooker with the pulled pork and ladle about two cups of the roasting juice over the pork.  At first I kept the slow cooker on low and eventually turned it down to warm.


6) Pile pork on a bun.


7) Drizzle barbecue sauce over the pork.


8) Pile coleslaw on top of the pork.


9) Pulled pork sandwiches go great with Mom's potato salad.


10) Enjoy the compliments and the fireworks!



For more 4th of July Party ideas check out this "link party" at Tumbleweed Contessa. Also, linked to these parties: Anyonita NibblesBack to Basics, Call Me PMc, Everyday Mom's Meals, Feeding BigHungry Little Girl, I Should Be Mopping the FloorsThe Self Sufficient HomeAcre, and What's Cooking Love?

9 comments:

  1. Thanks Honey - this was truly delicious (and easy to clean up :-)). I am already looking forward to next year.

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  2. Love recipes I can use to feed a crowd. Thanks for coming by Saturday Dishes with this.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

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  3. This looks great and so easy to feed lots of people! I definitely need to file this away for our next summer party. Thanks for stopping by our Tasty Tuesdays link party! Looking forward to stopping by and seeing more recipes from you!

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  4. I love the rosemary in the rub - so delicious!
    Thank you so much for sharing this at Wednesday Extravaganza - can't wait to see what you share next week :)

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  5. That is an EPIC pulled pork sandwich! :) That would certainly feed a crowd! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

    ReplyDelete
    Replies
    1. I like the EPIC all in caps - made me laugh. Thanks for commenting and sharing my post. I try to comment right away on other posts, I'll double check to make sure I did.

      Thanks and happy 4th!

      Michele

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  6. Looks delicious! I tend to use a slow cooker so I don't heat the house. It's HOT here at the moment!

    Thanks for sharing your recipe at Tuesdays with a Twist. Looking forward to seeing what you share this week!

    http://back2basichealth.blogspot.com/2013/07/tuesdays-with-twist-13.html

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    Replies
    1. I'll be using my slow cooker again this Thursday - it's going to be 90 here.

      Happy 4th!
      Michele

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