11 Men is no problem. I would go with Butts for Pulled Pork. Easy to make, even if something goes wrong, it will still be good, easy to reheat and maintain, "off the smoker" quality. And if you wish, I have some Killer Recipes that I will share. Here is the Math, figuring men eat big...JJ
11 Guys X 10oz portions(2 Sandwiches) = 110oz PP / .5 (Yield after cooking loss) = 220oz Raw Butts / 16 = 13.75Lbs to purchase. I would look for 2ea 7-8 Lb Butts.
2 rolls per = 3 Packs of 8.
Sides, Coleslaw and Beans 4oz portion X 11 = 44oz / 16 = 2.75Lbs Purchased or Homemade..See Dutch's Wicked Beans. http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
Smoke ahead and add the Finishing Sauce when reheating. Reheat in Crock Pots, on High until it starts to simmer then hold on Warm, or in Pans in the Oven, 325° to and IT of 170-180°F.
Being from Georgia, may I suggest the following. A Spicey Rub, Tangy Finishing Sauce and either a Sweet BBQ Sauce. Double each of the Recipes below...
Carolina Q Dust
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder
1T Granulated Garlic
1T Granulated Onion
1T Mustard Powder
1T Grnd. Black Pepper
1T Grnd. White Pepper
1tsp Cayenne Pepper, or more as desired.
1tsp Grd. Cumin
1tsp Dry Thyme, rubbed
Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.
Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...Forr a Tangy BBQ Sauce...
KC Bubba Q Juice
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
Edited by Chef JimmyJ - 7/13/14 at 9:52am