Full Tray (25 – 30 People) Recipe

Prep and rub

Trim excess exterior fat from the pork shoulders, leaving a thin 1/4" layer for flavor. Pat dry with paper towels. In a bowl, combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, dry mustard, and cayenne. Stir to blend. Coat each shoulder all over with yellow mustard (this acts as a binder), then rub the spice mixture liberally and evenly over the meat, pressing so it adheres. Let sit refrigerated for 2–4 hours or overnight for deeper flavor. Bring to room temperature 1 hour before cooking.

Oven or smoker setup

For oven: Preheat to 300°F (150°C). For smoker: Preheat to 225–250°F (107–121°C) with apple wood or hickory for smoke. If using oven, plan to cover uncovered initially to develop bark and then tent with foil. Place a shallow pan or disposable aluminum pan in the bottom rack to catch drips and to hold stock/acid for moisture.

Roasting/smoking

Place pork shoulders fat-side up on a rack in a large roasting pan or in the smoker. Pour chicken or beef stock and 2 cups apple cider vinegar into the drip pan (not directly on the rub). If using liquid smoke, mix into stock. Insert an instant-read or leave-in probe thermometer into the thickest part of the largest shoulder, avoiding bone. Cook until internal temperature reaches 195–205°F (90–96°C). Time guideline: in smoker at 225–250°F plan ~1.5–2 hours per pound; in oven at 300°F plan ~40–50 minutes per pound. For a total 12 lbs expect 10–16 hours depending on method. Periodically baste with the pan juices or mop with a mixture of 1 cup apple cider vinegar, 1/2 cup stock, and 1 tbs brown sugar every 1–2 hours for moisture and tang.

Rest and probe check

When the probe slide into the meat like softened butter and the internal temp is 195–205°F, remove meat from heat. Tent loosely with foil and let rest for 45–60 minutes. Rest allows juices to redistribute and meat to cool slightly so shredding is easier.

Shredding

Transfer shoulders to a large cutting board or hotel pans. Using two forks, meat claws, or gloved hands, pull the meat into shreds, discarding large pockets of fat and bones. Mix shredded pork with 3 cups of reserved pan juices (strain fat if desired) and 4 cups of the barbecue sauce, tossing to coat. Taste and add more sauce, salt, or a splash of apple cider vinegar to balance sweet/tangy. Keep warm in full-size hotel pans covered; maintain in a 140–160°F warming oven or chafing dish until service.

While the meat is cooking or resting, make the finishing sauce. In a medium saucepan over medium heat combine 6 cups barbecue sauce, 1 cup apple cider vinegar, 2 tbs brown sugar, 2 tbs hot sauce (if using), and 6 tbs butter. Stir until butter melts and sauce is glossy and slightly reduced, about 8–12 minutes. Keep warm. To serve, pour extra sauce into a squeeze bottle or serving bowl so guests can add more. Reserve 1–2 cups of plain unsweetened pan juices for thinning sauce or moistening the meat if it dries during holding.

Arrange buns and rolls on trays. If serving sliders, lightly toast buns on sheet pans with a brush of melted butter under a broiler or in an oven at 350°F for 3–5 minutes until golden (watch carefully).

Set out the full tray(s) of pulled pork in insulated hotel pans or chafing dishes, with extra warm sauce available. Provide tongs and a serving spatula. Offer bowls of coleslaw, pickles, and chopped parsley for garnish. If desired, toss small portions of pork with coleslaw to make Carolina-style pulled pork sandwiches on request.

Keep food temperature safe: hold hot foods at or above 140°F. Leftovers should be cooled quickly and refrigerated within 2 hours.