The Pulled Pork Thread

[Surfah]

Care to share your recipe?

It's made by Blues Hog. Also their Smokey Mountain sauce is incredible too. If you like sweet, molasses based sauces this is the one. But Tennessee Red is still my favorite. Their original sauce is also very good. In fact, some folks on the competition circuit mix Red and the OG sauces which I believe they mix and sell as Champions' Blend. They have a honey mustard I would like to try but haven't. World Market carried their sauces last summer. They went on clearance at the end of summer and I cleaned them out at $3 a bottle. Even picked up their rub. Not as big a fan of their rub as the sauce but it's still decent.

[imanihonjin]

It's made by Blues Hog. Also their Smokey Mountain sauce is incredible too. If you like sweet, molasses based sauces this is the one. But Tennessee Red is still my favorite. Their original sauce is also very good. In fact, some folks on the competition circuit mix Red and the OG sauces which I believe they mix and sell as Champions' Blend. They have a honey mustard I would like to try but haven't. World Market carried their sauces last summer. They went on clearance at the end of summer and I cleaned them out at $3 a bottle. Even picked up their rub. Not as big a fan of their rub as the sauce but it's still decent.

Nice. I will pick some up for sure.

[BigFatMeanie]

Tennessee Red has 14g of sugar per 2 tbsp - yowza!

My current go-to, Stubb's original, has 4g sugar per 2 tbsp. I'm not saying Stubb's is awesome but it's "good enough" and readily available in local stores so that's why it's my current go to.

EDIT: Stubb's is tomato based. For vinegar based, I don't know of a good lower-sugar option that is available in Utah. I'm interested in any suggestions.

[Jeff Lebowski]

Tennessee Red has 14g of sugar per 2 tbsp - yowza!

My current go-to, Stubb's original, has 4g sugar per 2 tbsp. I'm not saying Stubb's is awesome but it's "good enough" and readily available in local stores so that's why it's my current go to.

EDIT: Stubb's is tomato based. For vinegar based, I don't know of a good lower-sugar option that is available in Utah. I'm interested in any suggestions.

Where are you getting that? I am looking at a nutrition label and it says 8g per 2 T.

Tennessee Red has a strong flavor so I tend to use less of it.

[BigFatMeanie]

Where are you getting that? I am looking at a nutrition label and it says 8g per 2 T.

Tennessee Red has a strong flavor so I tend to use less of it.

I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

https://www.nutritionix.com/i/blues-...9bff5553aa95da
https://www.fooducate.com/product/Bl...2-FEFD45A4D471
https://www.innit.com/nutrition/blue...00030684902741

I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


The Blues Hog Original shows 22g per 2T - double yowza!

Maybe Blues Hog changed their recipe?

Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.

[Surfah]

I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

https://www.nutritionix.com/i/blues-...9bff5553aa95da
https://www.fooducate.com/product/Bl...2-FEFD45A4D471
https://www.innit.com/nutrition/blue...00030684902741

I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


The Blues Hog Original shows 22g per 2T - double yowza!

Maybe Blues Hog changed their recipe?

Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.

It's worth all the sugar.

[Jeff Lebowski]

I searched "Blues Hog Tennessee Red nutrition" and the following are the top links. All show 14g per 2T.

https://www.nutritionix.com/i/blues-...9bff5553aa95da
https://www.fooducate.com/product/Bl...2-FEFD45A4D471
https://www.innit.com/nutrition/blue...00030684902741

I then did a Google image search for "Blues Hog Tennessee Red nutrition label" and tons of images of the label on jars show it as 14g per 2T. Just one example:

https://cdn.shopify.com/s/files/1/1190/2102/products/BluesHTR2_1024x1024.jpg?v=1462974244


The Blues Hog Original shows 22g per 2T - double yowza!

Maybe Blues Hog changed their recipe?

Anyway, if they don't have that much sugar then they've got a misinformation problem on their hands because in the minds of the consumer, perception is reality and they're perceived as being high sugar.

From my fridge.

[mtnbiker]

JL's jar has a different label, with the "gluten free" highlight, so as BFM suggested, it appears they changed the ingredients. Here's the ingredients from an Amazon ad, different from the ingredients shown in JL's photo.

61ihtK2lr2L._SX522_.jpg

[Eddie]

Apparently my wife has volunteered me to smoke some pulled pork for the school where she works.

During parent teacher conferences, they always have food brought in that night for the teachers and staff who are there. Well - one day last month my wife took some smoked pork for lunch, ended up sharing some with some co-workers, and they all decided it would be a great idea if I cooked some up for one of their PTC meals later this week.

Pulled pork is pretty easy, all things considered. I have no problem doing it. My biggest concern is cooking enough and not running out. So - with that in mind - for those of you who have done large groups before, do you have an "X pounds of pork per person" formula you use? How do you account for weight lost during the cook? (meaning - if I decided I wanted to have 1/2 lb per person, how much "shrinkage" should I expect from the weight listed on the package when I buy?)

I've cooked for my work before - maybe 15 people; as well as for some YM activities - again, maybe 15 people. I'm told there will be 70 teachers and staff, just as a reference point, which is obviously a lot more than anything I've done in the past.

[Pelado]

Apparently my wife has volunteered me to smoke some pulled pork for the school where she works.

During parent teacher conferences, they always have food brought in that night for the teachers and staff who are there. Well - one day last month my wife took some smoked pork for lunch, ended up sharing some with some co-workers, and they all decided it would be a great idea if I cooked some up for one of their PTC meals later this week.

Pulled pork is pretty easy, all things considered. I have no problem doing it. My biggest concern is cooking enough and not running out. So - with that in mind - for those of you who have done large groups before, do you have an "X pounds of pork per person" formula you use? How do you account for weight lost during the cook? (meaning - if I decided I wanted to have 1/2 lb per person, how much "shrinkage" should I expect from the weight listed on the package when I buy?)

I've cooked for my work before - maybe 15 people; as well as for some YM activities - again, maybe 15 people. I'm told there will be 70 teachers and staff, just as a reference point, which is obviously a lot more than anything I've done in the past.

Just roast a whole pig.

[Bo Diddley]

There was significant shrinkage.

[Jeff Lebowski]

Apparently my wife has volunteered me to smoke some pulled pork for the school where she works.

During parent teacher conferences, they always have food brought in that night for the teachers and staff who are there. Well - one day last month my wife took some smoked pork for lunch, ended up sharing some with some co-workers, and they all decided it would be a great idea if I cooked some up for one of their PTC meals later this week.

Pulled pork is pretty easy, all things considered. I have no problem doing it. My biggest concern is cooking enough and not running out. So - with that in mind - for those of you who have done large groups before, do you have an "X pounds of pork per person" formula you use? How do you account for weight lost during the cook? (meaning - if I decided I wanted to have 1/2 lb per person, how much "shrinkage" should I expect from the weight listed on the package when I buy?)

I've cooked for my work before - maybe 15 people; as well as for some YM activities - again, maybe 15 people. I'm told there will be 70 teachers and staff, just as a reference point, which is obviously a lot more than anything I've done in the past.

In my experience, one butt feeds 12-15 people - conservatively. Count on 50% shrinkage. Pork is cheap and excellent as a leftover, so I typically plan big numbers.

Depending on how much you are doing, I like to cook ahead of time and vacuum seal and then reheat on the day of the cook in boiling water. Works great.

[All-American]

The Pulled Pork Thread

When cooking for groups that include kids and had an abundant number of side dishes, I’ve gotten away with a half pound per person precooked. One pound per person is probably more than you need (but nobody ever complained about leftovers). Somewhere between that—one pound per 1.5 persons—is probably about right, especially for a group for which you have not cooked before and don’t know what to expect.

[Green Monstah]

I fed about 130 people (although there were a lot of kids) on about 60 pounds pre cooked.

[Eddie]

Thanks for the input everyone. I was just planning on about 1 lb each pre-cooked to begin with - and I think I'll stick with that - erring on more when picking out the shoulders. I'd rather have extra than not have enough. I know there will be more women than men - which should help. But we'll see.

I love the idea of cooking in advance (over the weekend), vacuum sealing, and then reheating in boiling water. Except that I just found out today, and the dinner is this Thursday. So at this point, I think it will just be easiest to throw it all on the grill Wednesday afternoon. I know it's going to take longer than normal, since it will be at least double the amount of meat I've ever cooked at the same time in the past. I'm equal parts excited and nervous for the challenge...

Thanks again!