Help me make pulled pork for my wedding
August 17, 2010 12:02 PM Subscribe
I really want to make my own pulled pork for my wedding next summer - help me make the dream a reality!
posted by ORthey to food & drink (20 answers total) 4 users marked this as a favorite
I'm getting married next July - nearly a year away - and we will be doing a sort of self-cater/potluck style dinner instead of using a caterer. We will have 150 guests, most of whom eat meat (at most 10 vegetarians), and ever since I got the idea to make pulled pork, I've become slightly obsessed with it.
There are a number of logistical considerations that I'd really love your help with, Hive Mind, especially as I know that a number of you are meat experts. I will have time off before the wedding, which is on a Thursday evening, so I can be home all day cooking for several days with time to do some of my other wedding prep. I live very close to where the wedding will take place, and I have access to a couple freezers, a couple ovens, and could borrow some crock pots if needed. I have a large dutch oven and access to a couple more.
Here are some of my issues:
1) I have made pulled pork for 15 people, and I used 6 pounds of pork shoulder/butt, and the portions were pretty ideal, so I'm figuring around 60 pounds for 150 people. Does this sound right? Maybe get 70 pounds to be safe?
2) How much pork can I cook at once?
3) I have used the recipe from The Joy of Cooking several times, which was truly delicious and doesn't cook for all that long compared to some of the more slow-cook recipes. You rub it down with a southern BBQ rub, brown it in a pan, bake it for around 30 minutes/lb in the oven, pull it apart and add BBQ sauce. Would it make more sense to borrow some crock pots and cook the meat that way?
4) How should I go about buying such a large quantity of pork? I live in Berkeley, CA. I'd like to get really high-quality meat.
5) Freezing and storing: How much space will I need? How should I freeze the pork? How many different bags?
6) Thawing: how long will it take to thaw, and how should I re-heat it on the day of the wedding? Any precautions to take over possible spoilage?
7) Is this crazy? Can I, as the groom, reasonably expect to be able to do this? Should I make the pork further in advance, like a month? Will it keep that long?
8) Bonus question: would it be extra crazy to make my own BBQ sauce, and if not, can you point me to a great recipe?
I'm sure I've left out some important considerations. The main gist of question is if I can actually do this, keeping in mind that I'm highly motivated and really want to make food for my wedding, but also that I am the groom and will have lots and lots to do in the days before the wedding. My fiancee, for what it's worth, is very in favor of the idea.
Thanks for any relevant advice you can impart!