Large Family Pack Recipe

Prepare rub and pork

Trim excess fat from the pork shoulder but leave a thin fat cap for moisture. Pat dry with paper towels. In a bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder and cayenne. Rub the mixture evenly over the entire surface of the pork. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor (if refrigerated, bring to room temp for 1 hour before cooking).

Sear (optional)

Preheat oven to 300°F (150°C) or prepare smoker/grill. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear pork 3–4 minutes per side until browned to develop flavor. This step is optional if using a smoker.

Roast or smoke

If roasting: place pork fat-side up in the Dutch oven or a roasting pan. Add apple juice/beer and apple cider vinegar to the pan (these create steam and a tangy braising liquid). Cover tightly with lid or foil. Roast in the oven at 300°F (150°C) for about 5–6 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily. If smoking: smoke at 225–250°F (110–120°C) until internal temp hits 195–205°F (allow 1.5–2 hours per pound depending on your smoker). Add apple juice in a spray bottle to spritz occasionally to retain moisture.

Rest and pull

Remove pork from heat and let it rest, covered, for 30–45 minutes to allow juices to redistribute. Transfer to a cutting board, discard large pieces of fat and bone if present. Using two forks or meat claws, shred the pork into large bite-sized pieces. Mix in up to 2 cups of barbecue sauce to taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar for brightness. This yields approximately 6 pounds of cooked pulled pork suitable for serving 10–12 people.

Prep vegetables

Shred green and red cabbage and grate carrots. Place shredded cabbage and carrots into a very large bowl and toss to combine.

Make dressing and toss

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage-carrot mix and toss thoroughly until evenly coated. Taste and adjust seasoning — add extra vinegar or sugar as desired. Refrigerate at least 1 hour before serving to allow flavors to meld. Makes about 2 quarts of coleslaw.

Combine and simmer

In a large saucepan over medium heat, sauté the chopped onions in 1 tablespoon oil (or a small knob of butter) until translucent, about 5 minutes. Add canned baked beans, brown sugar, yellow mustard and ketchup. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. Keeps warm for serving. Yields ~1.5 quarts.

Cook potatoes

Peel (if desired) and cut potatoes into uniform 1–2 inch cubes. Place in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes depending on size.

Mash and finish

Drain potatoes thoroughly and return to the hot pot to evaporate remaining moisture for 1–2 minutes. Add butter and warm milk/half-and-half. Mash with a potato masher or hand mixer to desired consistency. Season with remaining salt and black pepper, tasting and adjusting. Keep warm until service. Yields ~1.5 quarts mashed potatoes.

Arrange pulled pork in a large serving pan with barbecue sauce available on the side. Place coleslaw, baked beans and mashed potatoes in separate serving dishes. Offer buns, pickles and chopped parsley. For a buffet, keep hot items in chafing dishes or warming trays and cold slaw refrigerated until service. Plan on 6 pounds of meat and ~5 quarts of combined sides to serve 10–12 people.