Recipe: Quantity Recipes for Pulled Pork and Using Pulled Pork

CAROLINA PULLED PORK (using pork shoulder or Boston butt
Source: Cattlemen's
Makes 20 servings

10 lbs. pork shoulder or Boston butt, trimmed
to taste salt
to taste pepper
1 cup liquid smoke
1 quart Cattlemen's Gold Barbecue Sauce
1 cup water

1. Season pork with salt and pepper. This can be done the day prior to cooking.

2. Smoked method:
Slow-smoke the shoulder at 225 to 250 degrees F for one hour or more per pound. Check the internal temperature and remove when the pork has reached 160F. Go to step 3.

Roasted/Braised method:
Preheat oven to 450 degrees F. Place seasoned shoulders on a rack in a roasting pan. Add a mixture of liquid smoke and water to the bottom of the pan (1 cup liquid smoke to 1 gallon water). Place in oven for 1/2 hour. Turn oven down to 250F and cover. Check internal temperature and remove when the shoulder has reached 160F. Go to step 3.

3. Place the shoulder in a pot sized so that the mixture of barbecue sauce and water will cover at least half the meat. Add water and barbecue and simmer for approximately 1 hour until you see evidence of pork juices on top of the cooking liquid. Remove from heat and allow to cool. The cooling process will take about an hour.

4. Cut into the shoulder and discard any bone, cartilage or excess fat. Dice, chop or pull pork to a desired consistency.

5. Moisten and flavor the meat with some of the reserved cooking liquid. 6. Use for sandwiches or as a barbecue pork entree.

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SWEET AND SPICY PULLED PORK (using pork butt)
Source: Cattlemen's
Makes 24 servings

1 quart Cattlemen's Louisiana Hot & Spicy Barbecue Sauce
1 cup rice vinegar
1 cup vegetable oil
1/2 cup honey
1/4 cup cilantro, fresh, chopped
12 each garlic cloves
9 lbs. pork butt
to taste salt and pepper

Combine first 6 ingredients in food processor; blend until smooth. Place pork butt in hotel pan. Pour marinade over pork butt. Cover and marinate under refrigeration for 2 to 6 hours.


Transfer pork butt to large roasting pan. Season with salt and pepper. Roast pork in preheated 350 degree F convection oven, basting with marinade, until internal temperature reaches 155 degrees F or until pork is tender and falls off the bone. Baste with marinade until last 10 minutes of cooing. Allow to cool.

Transfer marinade to saucepan. Simmer for approximately 20 minutes. Remove from heat and set aside.

Pull pork from the bone. Combine remaining cooked marinade with pulled pork. Serve with Spicy Salsa.

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QUICK PULLED PORK (using pork tenderloin)
Source: Cattlemen's
Makes 1 gallon (16 cups)

5 lbs. pork tenderloins
3/4 cup BBQ spice rub
5 1/2 cups Cattlemen's Carolina Tangy Gold Barbecue Sauce
10 tbsp. Distilled white vinegar
5 tsp. Crushed red pepper flakes
as needed Hamburger buns

Coat pork tenderloins with spice rub and grill or roast to internal temperature of 160 degrees F; let cool.

Cut tenderloins into 3-inch pieces and shred, with the grain, into bite size pieces.

Combine BBQ sauce, vinegar and red pepper flakes, add to shredded pork, heat and serve on hamburger buns.

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RED-EYE PULLED PORK SHOULDER SANDWICHES
Source: French's
Makes 24 servings

5 lbs. smoked pulled pork shoulder, shredded
2 cups Cattlemen's St. Louis Original Barbecue Sauce
1 cup strong coffee
2 tsp. garlic, minced

Combine pork, BBQ sauce, coffee and garlic; hold hot for service.

To serve: Spoon meat mixture on a bun or as an entree.

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HABANERO APRICOT PULLED PORK SANDWICHES
Source: Smucker's
Makes 20 servings

8 cups Barbecue sauce, prepared
2 cups Smucker's Apricot Preserves (#3100)
2 Tbsp. Santa Fe-style seasoning blend
2 tsp. Habanero pepper sauce, commercially prepared
4 lb. BBQ pulled pork, warm
10 cups Coleslaw, prepared
5 cups Refried black beans, prepared, warm
As needed tortilla chips

Combine barbecue sauce, apricot preserves, Santa Fe seasoning and habanero pepper sauce in saucepan. Bring to a boil, reduce heat and simmer for 1 minute.

Combine pulled pork and Habanero Apricot BBQ Sauce; toss to coat. Keep warm.

To assemble a single serving:
Portion 5 ounces BBQ pork on plate with 1/2 cup coleslaw and 1/4 cup beans. Garnish plate with tortilla chips.

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Hi Rebecca,

I hope you find these recipes helpful.

Happy Cooking!

Betsy