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Home Cooking 17

20 lb. Pork Butt needs to be turned into pulled!

LynnPin | Jan 29, 201206:59 PM

First of all, my only experience with creating pulled pork is with a small (2 lb. ish) crock pot method. That being said, we are having a party Sunday and I may have stuck my foot in my mouth saying we'd make pulled pork sandwiches! We are having anywhere from 15-25 people over for football Sunday so we are doing our homework now. We found a 20 lb. pork butt slab very reasonably priced and that is what we plan to purchase. Is that way too much? I'm totally fine with having a fair amount of leftovers!

Anyway, It is a 20 lb. boneless pork butt that we plan to cook in a portable electric roaster oven and am basically looking for tips to help walk us through the process. This is what I know/may choose to do, so far...

*Put a rub recipe all over the meat, wrap in plastic wrap, and refrigerate overnight (or at least a few hours)
*Place the meat in the roaster on the rack it came with (for even cooking) and add a liquid component?? (we've read everything from just water, to lots of other recipes, such as cider vinegar and apple juice).
*Cook on a low temp for a loooong time. Basically I read that anything under 300 is ok. So hmmm, how about 250? Then use one of those wireless thermometer thingys (which we do have, yay!) to monitor the internal temp (which needs to get up to 195-200). Then take out, let stand, then shred.

Does that sound good? The part that I worry about is the amount of time needed? If we want it by game time on Sunday, when should we start? Saturday..a full 24 hours early? or is that too much time? Also, any tips or ideas would be much appreciated!

Thank you!!!

p.s. my boyfriend wants a homemade bbq sauce that incorporates jack daniels. Any good recipes?

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