Big House Pack Recipe
8 Pounds of Meat, 20 Pieces of Corn Bread plus 5 Quarts of Sides, Feeds 20 people
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Cornbread
Sides
Method
Preparing the Meat
- 1
Cook the Ground Beef
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
- 2
Prepare the Pork Shoulder
Season the pork shoulder with salt and pepper. Cook in a slow cooker on low for 8 hours or until tender. Shred the meat and mix with your choice of barbecue sauce.
- 3
Cook the Chicken
Season chicken thighs with salt, pepper, and your favorite spices. Grill or bake in the oven at 375°F (190°C) for 25-30 minutes until cooked through. Shred or serve whole.
Making the Cornbread
- 4
Combine Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- 5
- 6
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Preparing the Sides
- 7
Prepare the Sides
Prepare each side dish according to their respective recipes or packaging instructions. Ensure all sides are ready and warm to serve.
Serving
- 8
Plate the Meal
Serve the meat, cornbread, and sides in large serving platters. Ensure to portion adequately to serve 20 people.