SIMPLE MENU FOR 10 and 30 PEOPLE
“Pulled Pork Sandwich & Vinaigrette Coleslaw”
(Estimate for 10 and 30 people)
Pulled Pork Sandwich
Hawaiian Sweet Onion Potato Chips
1 order has
1 order feeds
# of Orders (Quantity for 30 people)
(Quantity for 10 people)
Pork Shoulders (bulk in vacuum seal pack - it’s also sometimes called Pork Butt) - estimate about ⅓ lb per person
5 lbs( buy at Safeway)
Cheapest at Costco unless on sale at other places
Cattlemen’s BBQ Sauce (or Sweet Baby Ray BBQ Sauce)
1 pack (2 bottles)
Don’t have to use it don’t have it
Red wine vinegar
Don’t have to use if don’t have it
Can use regular salt, but use less than Kosher salt
Hoagie or hotdog buns
12 or 24
12 or 24
3 or 2 (depending on the kind of bread
Can use 1 green and 1 red if you want more color
RECIPE for Pulled Pork Sandwich(for 30 people)
yellow onion (slice thin one onion, while chop the other onion)
½ cup Worcestershire Sauce
½ cup red wine vinegar
hotdog, hoagie or kaiser buns
1. Heat the oven to 400 degrees.
2. Wash and cut the meat into palm size chunks.
3. Mix in a large bowl with salt, Worcestershire Sauce, pepper, red wine vinegar and paprika. If you don’t have the Worcestershire Sauce, red wine vinegar and paprika, just use any kind of vinegar, salt and pepper.
4. Lay the meat in a large pan or aluminum tray. Make sure that the meat isn’t crowded and in one layer on the pan. Sprinkle sliced onion over it.
5. Put in the oven for 40 minutes until browned. Lower the heat to 325 degrees and keep in the oven for about 2 hours, or until the meat pulls easily with fork.
6. Cool the meat until somewhat easier to handle and pull the meat using two forks.
7. Mix well with BBQ sauce (as much as you’d like in consistency – I think about 1.5 bottle works well for this amount of meat) and add chopped onion.
8. Put the meat back in the oven while making the coleslaw to heat up the BBQ sauce. (around 30 minutes)
9. Serve the meat with buns on the side for people to assemble on their own.
RECIPE for Coleslaw(for 30 people)
2 cabbage, shredded
1 red onion, sliced thin
1-2 jalapeno, sliced thin (depending on desired spiciness do one or two)
1 bunch curly parsley, chopped coarse
1 cup olive oil
1 cup red vinegar
1 tbsp kosher salt
1 tsp fresh ground pepper
2 tbsp sugar
1. Soak the red onion in the red wine vinegar until it becomes pickled. Mix olive oil, the red vinegar from the pickled onion, sugar, salt and pepper in a bowl using a wire whisk.
2. Add the dressing to the cabbage, and then mix in red onion and jalapeno. When the flavor sinks in, then mix with parsley right before serving.
§ Serve the pulled pork on warmed bun with coleslaw, potato chips (Hawaiian sweet onion is the best with this) and slices of watermelon for a complete picnic meal.
§ If pressed for time, make the pork the night before (make sure you shred the meat while it’s warm as it becomes more difficult when it gets cold). Smother it in the BBQ sauce and reheat it in the oven the next day for about 30 minutes.
§ If you are serving the pulled pork as a part of a picnic, just keep it in a foil-lined cooler. Serve with the buns on the side for people to fill the meat.
§ Estimate 1 hotdog bun for sisters and 1.5 to 2 hotdog buns for brothers.