Another recipe from the wedding. Pulled pork sandwiches. I kept the BBQ sauce on the side, so people could add it to their own tastes. I also had mayo, pickles, and mustard on the side and we served it with coleslaw, which I like on my sandwiches. We had quite a bit of extra, so this could easily serve 150, but you can cut it down to 20-25 lbs. for 100 people.
Pulled Pork Sandwiches for a Crowd
30-35 lbs pork shoulder roasts
1 1/2 cups Memphis style seasoning
1 2 liter Sierra Mist
1 2 liter pineapple juice
In two 18 qt roasters, put your roasts. Rub memphis seasoning all over meat, on all sides. Divide Sierra Mist and pineapple juice between the two roasters. Then add water until it reaches 3/4 of the way up your roasts. Turn to 300 degrees and cook for 12-14 hours. Check with a meat thermometer, it should read well over 200 degrees. Remove the meat from the juice and onto a sheet pan or bowl. Let cool enough to handle. Remove any fat or bones from the meat and shred it. Add back to juice, it should soak most of it up, but there should be a little extra. That’s good.
Keep roaster on low until ready to serve with hamburger buns and BBQ sauce.