Pulled Pork for 200

[mneeley490]

I've played with so many rubs I've forgotten a lot of them!

Some of the biggest flavor changes have been injecting Buffalo Sauce or Hot Sauce, but I've grown fond of just enhancing the flavor of the meat and not changing it.

Kosher Salt and Coarse Ground Black Pepper are my go to for a lot of things. With that being said, my Vampire Pork is out of this world to me, but most people are afraid of it! Haha.

Ironically, I'm currently working on a couple experiments this weekend to amp up the flavors.

I've done quite a few injections in a pork butt as well. Each is a little different, and usually has some rub mixed in.
Apple juice
Apple cider vinegar (or a mix of both)
Apple sauce (doesn't leak out)
Chicken broth
Grape jelly (liquified in microwave)
Tequila & margarita mix (really liked that one for tacos)

 

[jcam222]

I was thinking of using the beef broth, and I should get a fat separator I haven't seen pork broth on the shelf before.

I'd recommend chicken over beef for the pork. Minors sells a pork base but hard to find.

 

[crazymoon]

HLS, I would be looking for pork butt and not pork shoulder/picnic shoulder. Pork butt is higher on the shoulder will have back fat covering. Pork shoulder is more likely to have pig skin for a covering and is a lower cut on the shoulder.

 

[Brokenhandle]

Are you planning on wrapping the pork butts or not? If you do wrapping, do you have access to church ovens? Don't have to do 100 % in smoker if you're wrapping. Also, is it gonna be self serve or have someone making the sandwiches? Typically self serve will use more meat.

Ryan

 

[G8trwood]

Number of sides and appetizers will factor in on quantity. Lots of small kids or football team ;)