Barbequed Pork for a Crowd

 

This recipe is easy, but takes some time.  There is very little prep time though, and most of the time is just cooking time, which can be done in the oven or in a Crockpot.  It makes a lot and is good for a crowd.  The pork is usually very reasonably priced per pound.  I usually buy mine at Super Wal-Mart.  After the meat is cooked and is very tender, you will need to break it into small pieces and remove the extra fat and bone.  I usually wear food safe disposable gloves when I am doing this step.  This is somewhat messy and you want a space to put the shredded meat, the meat you are working on and the waste (fat and bones).  I usually use large rimmed cookie sheets when I am doing this work.  You shouldn’t need a knife or any tool other than forks or your hands.  If the meat doesn’t easily shred, it needs to be cooked longer.

 

 

1
5 to 8 pound pork blade roast (it usually comes in a sealed plastic
bag at Wal-Mart)
1
6.25-ounce bottle Durkee Grill Creations St. Louis Rib and Chicken
Rub or Famous Dave’s Rib Rub(you can use the dry rib rub of your
choice, you can buy Durkee at Wal-Mart)
1
18 to 20-ounce bottle BBQ sauce (I usually use Kraft  BBQ sauce,
  but use what you like)
Hamburger buns or Kaiser rolls

 

 

Remove pork from packaging.  Wash and dry the meat.  Cover with the dry rub.  Put in a large baking pan and cover tightly.  Refrigerate for at least 2 hours to allow the rub to be absorbed.

 

Put the pan in a 275 degree oven and bake 10 to 12 hours, until the meat is falling off of the bone.  This can be done at night while you are sleeping.  You can also cook the meat at 300 degrees for 9 hours if you cover it tightly.

 

Remove the pork from the oven and allow to cool enough to handle without burning your hands.  Shred the pork with forks and discard the bones and excess fat.  Return to a large pot and mix with BBQ sauce until meat is moistened.  You can also add back some of the juice in the cooking pan if you like.  At this point you can refrigerate the meat until you are ready to reheat it for serving.  Reheat in the oven or on top of the stove.  Serve on buns or rolls.  This recipe should serve at least 10 persons or more.

 

This recipe is excellent served with Easy Baked Beans and Linda’s Coleslaw.  You can use heated canned Ranch Beans instead of the Baked Beans if you prefer.

If you prefer and have a large Crockpot, cook the meat in the Crockpot for at least 10 hours or until tender.  Start at high for an hour or two and then reduce to low for the remaining time.