Pulled pork for 160

Pulled pork for 160

The last weekend of September has become my family's annual "Shindig" at our private campground. It's the big party that allows all of us to show off our new improvements to our beautiful camp sites, all of which feature custom made porches and landscaping.

Over the years we have turned it into a little village in the woods.

It was started somewhere around 2003 by my Aunt Roxie who had the zany idea of putting a couple of campers in the woods behind her property and starting a camp ground. Most thought it was just a crazy notion, but it stuck. Slowly, a couple of campers turned into a few, a few into a half dozen and so forth.

Once people established a spot for themselves, they constructed covered porches to hang out on. If a camper became leaky (They all do if they set in one spot) the porch would be extended to include a roof over the camper.

Landscaping and flower gardens appeared. A pavilion and central kitchen, along with a giant meat smoker sprouted up. Custom bars and benches made from live-edge wood planks, harvested from ash trees killed by the ash-borer beetle that populated the campground were installed.

It's a constant work in progress.

My aunt Roxie left this world in the Spring of 2012, but I guarantee she would be proud of what her zany little critters have done with her crazy idea and be proud of how we've keep improving on it.

This year I was asked to make pulled pork for the party.

After covering the meat with a homemade spice rub, I used our custom built meat smoker to sear and season the meat with a smoky flavor. I finished the meat in a large roster for more control over the process, and to use citrus to add another layer of flavor as the pork roasted.

It turned out delicious.

The meat featured a hint of smoke from the initial cook in the smoker and lots of moisture and sweetness from pineapple and orange juice that it was finished with.

The pork and the party were a great success.

Can't wait until next year.

Eat well, cook often ...

PULLED PORK FOR 160
12 hours, makes 160 to 200 sandwiches

RUB FOR PORK
1 C brown sugar
1/2 C chili powder
1/4 C cumin
2 Tbs onion powder
2 Tbs garlic powder

THE PORK
40 lbs bone-in pork shoulder
3 cans pineapple chunks
4 C orange juice
4 large onions, sliced
1 bag wood chips

FOR SANDWICHES
2 quarts BBQ sauce
160 sandwich buns

Start grill and/or smoker. Soak wood chips.

Mix together sugar, chili powder, cumin, onion powder and garlic powder. Liberally sprinkle and rub spice mixture all over pork, covering completely.

Once grill and/or smoker is ready. Sear meat on all sides. 3 to 4 minutes per side. 15 to 20 minutes total. Remove to indirect heat. Dump wood chips on coals, cover grill or close smoker and let cook for and 2 hours.

Remove meat from grill. In one large or two medium roasters, mix together Pork shoulders, onions, orange juice, pineapple chunks and pineapple juice. Cover and slow roast at 200° for 5 to 8 hours, or until meat shreds with a fork and bones can be pulled out with fingers.

Pour off 1/2 of the juice. Shred with forks. Stir remaining juice, pineapple chunks, onions and shredded pork together.

Serve with BBQ sauce and sandwich buns.

Slow Cooker Pulled Pork

Printable version

I was out grocery shopping recently and was looking for a bargain at the meat case. The best deal I could find was on bone-in pork shoulder. Considering that it’s July, I was hoping for something a little more grill-friendly and not so chewy, but I decided to go with it. A large cut can easily feed an entire family, or in my case provide a couple of different meals for during the week.

I used a simple homemade spice rub for seasoning but I could have just as easily used a pre-made rub found in any super market. I then seared the roast in a hot cast iron pan to create a flavorful crust on all sides. After that, I did the easiest thing possible in the world of culinary arts — Placed it in a slow cooker, walked away for hours then returned to find fork tender meat ready to be devoured.

It’s not as sexy as preparing it on a grill or smoking it in a barbecue pit but the end result is tender and juicy meat that can easily be used for sandwiches, nachos or just eaten by itself.

BEHIND THIS BITE

Slow Cooker Pulled Pork

I had a number of different dishes in mind to make with shredded pork as the star. I had provisions to make sandwiches, tacos, burritos and nachos — I could have even made shredded pork egg rolls.

As I mulled my options over, one thing never changed – how I was going to cook the meat, and when push came to shove, I skipped all the foofoo and just went with the basic technique of making shredded pork to present here. I’m glad I did, because from this recipe I, or anyone that makes it, can take the pork and use it any way they choose.

Eventually, I made nachos and sandwiches with this batch. The nachos were tasty and different - it was the first time I had eaten shredded pork nachos and I can say with certainty it won’t be the last time I have them either, but I don’t want to say much about that – I’ll share the pork nacho recipe with my next post.

Eat well, cook often ...

THE RECIPE

Slow Cooker Pulled Pork

Serves 6; 4 to 8 hours
4 lb Pork Shoulder Roast
1/2 C Spice rub for pork
1 large Onion
1/2 C Water

Season, sear
Season roast on all sides with spice rub, work in with hand if necessary. Let roast marinate for at least 20 minutes. In a cast iron skillet over medium-high heat, sear roast until a crust forms, 2 to 3 minutes per side.

Cook, shred
Place roast in a slow cooker on top of a bed of sliced onions and a half cup of water. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, or until roast tears apart with fork. Remove from slow cooker and shred meat, then serve.

Pulled Pork For 100

Printable version

My cousin Tammy is a cancer survivor and every year she organizes a Relay for Life to help raise money for cancer research. Last year she asked me to make the main course for a special meal for survivors at the relay. I must have done ok because she decided to ask for my services again.

This year I not only donated the time to make the food but the cost of the food also, it was the least I could do to help in her effort to help stop the disease that effects all of us one way or the other.

The dinner this year was for 100. Tammy told me there had been a huge donation of rolls so something for a sandwich would be plausible. (Last year I made sliced tenderloin). A few months back I made a slow cooked loin that made for delicious pulled pork sandwiches and I thought it would be perfect for making the large amount needed for the dinner. I found the meat on sale at Kroger and snatched up 25 pounds. All I had to do was prepare, cook and deliver it. I’m happy that I was able to contribute to this great cause that Tammy works so hard at making happen each year.

BEHIND THIS BITE

Over the last year I have really branched out on my own when cooking for crowds. I have learned much from working with my Mom at private catering events and helping the Ragin’ Cajun, John Maxwell, cook for the masses at the Shiloh reception hall last summer. I feel confident enough now to do it myself. Mostly it’s understanding what and how to prepare things that work for large groups.

I would still have trouble creating individual plates for a massive sit-down dinner, but putting out a spread on a table for 60 to 100 is something I can embrace. It’s a lot of work, but it’s fun to do. Catering is not something I want to do full-time but for extra money on the side, or for a great cause like Tammy’s Relay for Life – I’m happy to do it.

Eat well, cook often ...

THE RECIPE
Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun and dress with barbecue sauce for serving.