As I write this, I’m contemplating posting this as part of my 100 portion category (posts that only contain recipes for 100 portions). I recently sold some slow cooked pork…pulled pork…BBQ pork sandwich stuff at a bazaar/craft fair/party. I wasn’t sure what to call this recipe since there are a couple of people out there who look at what I served and said, “Pulled Pork?” or “Slow Cooked Pork?”
Either way, it’s another one of those recipes that I pulled from a combination of recipes I’ve found out there on the internet.
30 pounds of pork shoulder
10 tablespoons each of sea salt, black pepper, chili pepper, red pepper, oregano, dehydrated onion, garlic, and sugar (we’re going to use some of this in the sauce) – dry rub.
Place pork in roasting pan. Heavily coat pork with the spices.
Cook at 250° for 12 hours in the oven.
2 quarts vinegar
4 quarts water
3 cups tomato paste
1.5 cups mustard
Whatever you have left over from the dry rub
4 cups of sugar
3 teaspoons celery seeds
6 tablespoons chili powder
1 onion (juiced)
1 garlic bulb (juiced)
Oh, I threw in some truffle oil
Combine all ingredients and cook over medium low heat for 40 minutes and well blended. Also, the longer the better. I cooked mine over low heat for 3-4 hours.