Large Party Recipe

Prep the rub

In a large bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, and ground cumin. Mix thoroughly until evenly blended.

Trim and oil the pork

Pat the pork shoulders dry with paper towels. Trim excess silver skin and very large fat caps, leaving some fat for moisture. Rub the pork all over with vegetable oil to help the spice rub adhere.

Apply rub

Generously coat each pork shoulder with the prepared dry rub, pressing it into crevices. Reserve about 1/2 cup of rub for later. For best flavor, place rubbed pork in a tray, cover, and refrigerate 4–12 hours (overnight preferred). If short on time, proceed immediately.

Low-and-slow cooking (oven or smoker)

Choose one cooking method: - Oven: Preheat oven to 275°F (135°C). Place pork in large roasting pans fat side up. Add 2 cups apple cider vinegar and 4 cups stock distributed between pans (to create steam and catch drippings). Cover tightly with foil and roast until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for each 5 lbs; for 10 lbs split across pans expect 8–12 hours total depending on meat thickness. Uncover for the last 30–60 minutes to develop bark. - Smoker: Preheat smoker to 225–250°F (107–121°C). Place pork fat-side up. Add a water pan and spritz with apple cider vinegar every 45–60 minutes. Smoke until internal temperature reaches 195–205°F (90–96°C), about 1.5–2 hours per pound. Maintain steady temp and add wood as needed for smoke.

Rest and shred

When pork reaches target temperature and probe slides in with little resistance, remove from heat. Tent with foil and rest 30–60 minutes. Using two forks or gloved hands, shred meat, discarding large pieces of fat. Mix in 1 cup yellow mustard and some reserved pan juices (or 1–2 cups stock) to moisten — add gradually until desired juiciness.

Keep warm for serving

Transfer shredded pork to full-size steam table pans or insulated carriers. Stir in 1–2 cups of prepared BBQ sauce if desired (see sauce directions). Keep covered at 140°F (60°C) or in heavy-duty chafing dishes to hold for service up to 4–6 hours.

Combine all sauce ingredients (ketchup, brown sugar, apple cider vinegar, Worcestershire, yellow mustard, smoked paprika, minced garlic, hot sauce, salt, and pepper) in a large saucepan.

Bring to a simmer over medium heat, stirring frequently to dissolve sugar. Reduce heat to low and simmer gently 20–30 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, more hot sauce for heat).

Cool slightly and transfer to containers. Sauce will keep refrigerated up to 2 weeks or frozen for 3 months. Warm before tossing with pork or serving on the side.

Toast the buns: Preheat griddle or large skillet over medium heat. Spread softened butter on cut sides of buns. Working in batches, toast buns butter-side down until golden brown, about 1–2 minutes. Keep warm in foil or covered pans.

Prepare serving station: Arrange toasted buns, shredded pork (kept warm), bowl of BBQ sauce, coleslaw, pickles, sliced red onions, and chopped parsley. Provide serving utensils and small ramekins for extra sauce.

Assemble sandwiches during service: Place a generous portion (about 1/3–1/2 cup) of shredded pork onto bottom bun, top with coleslaw (optional), a few pickle slices and sliced onions, drizzle additional BBQ sauce if desired, and finish with top bun.

Estimate portions: This recipe yields approximately 40–60 servings depending on portion size (about 10 lbs raw pork yields ~30–40 lbs cooked/shredded meat). For large parties, plan 1/3–1/2 lb cooked meat per person for hearty portions.