Classic BBQ Pulled Pork for a Crowd (Feeds 50!)

Written by Sarah Gardner
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When you're cooking for a big group, classic BBQ pulled pork is the way to go. It’s flavorful, easy to prepare in bulk, and always a crowd-pleaser. This recipe uses 33 lbs of pork shoulder, making it perfect for a larger gathering—think family reunions, graduation parties, or game-day feasts. With a simple rub, slow cooking, and a generous slather of BBQ sauce, you’ll have tender, smoky pulled pork ready to pile onto buns.

How to Get Perfectly Tender Pulled Pork Every Time

Achieving melt-in-your-mouth pulled pork comes down to a few key principles:

  • Low and slow cooking: Cook at a low temperature (around 275°F) over a long period (8–10 hours).
  • Moisture is key: Apple cider vinegar, apple juice, or beer help steam the pork gently while adding flavor.
  • Internal temperature matters: Always cook pork until it reaches 195–205°F. This allows collagen to break down fully, creating that tender, shreddable texture.
  • Rest before shredding: Let the pork rest for 30 minutes after cooking to redistribute juices.
  • Mix with juices or sauce: After shredding, toss the meat in its own juices or a little BBQ sauce to keep it succulent.

Stick to these basics, and your pulled pork will be tender every time, no matter the crowd size.

Classic bbq Pulled Pork PIN IT

Classic BBQ Pulled Pork

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Prep Time 40 minutes
Cook Time 10 hours
Total Time 10 hours 40 minutes
Course Main Course
Cuisine American
Servings 65

Equipment

  • 3 large roasting pans or slow cookers for oven or slow-cooker method
  • Meat Thermometer
  • Large aluminum foil trays for serving
  • Sharp knives & tongs
  • Towels & gloves to handle hot meat

Ingredients
  

For the Pork

  • 33 lbs pork shoulder Boston butt, bone-in or boneless
  • ⅔ cup kosher salt
  • ⅔ cup black pepper
  • ⅔ cup smoked paprika
  • ⅔ cup brown sugar
  • ⅓ cup garlic powder
  • ⅓ cup onion powder
  • ⅓ cup chili powder
  • ⅓ cup cumin
  • 3 tbsp cayenne pepper optional, for heat
  • 2 ¾ cups apple cider vinegar
  • 2 ¾ cups apple juice or beer

For Serving

  • 2 ½ gallons BBQ sauce your favorite brand or homemade
  • 65 sandwich buns or dinner rolls
  • Coleslaw optional, but highly recommended!

Instructions
 

Prep the Pork

  1. Trim excess fat from the pork shoulders, leaving some for moisture.
  2. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, and cayenne (if using).
  3. Rub the seasoning generously over the pork. Let it sit for at least 1 hour or overnight in the fridge for better flavor.

Choose Your Cooking Method

    Oven Method (Best for Large Batches)

    1. Preheat oven to 275°F (135°C).
    2. Place pork shoulders in large roasting pans, fat side up. Pour apple cider vinegar and apple juice (or beer) into the pans.
    3. Cover tightly with foil and roast for 8-10 hours until the internal temp reaches 195-205°F.
    4. Let the pork rest for 30 minutes, then shred with forks or meat claws.
      raw pork shoulder in a deep roasting pan PIN IT

    Slow Cooker Method (For Convenience)

    1. Cut pork into large chunks and place in slow cookers.
    2. Add apple cider vinegar and apple juice (or beer).
    3. Cook on LOW for 10-12 hours until tender.
    4. Shred directly in the slow cooker, mixing with its juices.

    Sauce It Up & Serve

    1. Mix the pulled pork with BBQ sauce (or serve sauce on the side).
    2. Load onto buns and top with coleslaw if desired.
    3. Serve in large aluminum trays to keep warm for the crowd.
      PIN IT

    Pairings

    • Sides: Baked beans, mac & cheese, potato salad, or cornbread.
    • Drinks: Sweet tea, lemonade, or an ice-cold beer.
    • Extras: Pickles and hot sauce for an extra flavor boost!

    Tips for Scaling Pulled Pork Recipes Up or Down

    One of the best things about pulled pork is how flexible it is to scale for different group sizes. A good rule of thumb is ½ pound of raw pork per person, which cooks down to about ⅓ pound of finished meat.
    If you’re cooking for a smaller group, simply divide the seasoning ingredients proportionally. For example, for 10 people, you'd start with about 5 pounds of pork shoulder and adjust the rub accordingly.
    For larger events, it’s crucial to have enough pans or slow cookers to accommodate the volume, ensuring even cooking without overcrowding. If space is tight, stagger the cooking times or borrow additional equipment.

    Quick reference:

    • 10 people = ~5 lbs pork
    • 20 people = ~10 lbs pork
    • 50 people = ~25–30 lbs pork
    • 100 people = ~50–60 lbs pork

    Always plan a little extra to account for hearty appetites or second servings!

    How to Serve Pulled Pork for a Crowd: Buffet-Style Tips

    When feeding a large group, a self-serve buffet setup is your best friend.
    Here are a few tips for smooth serving:

    • Use large aluminum trays: Keep shredded pork warm and moist in heavy-duty foil trays covered with foil.
    • Provide toppings and sides separately: Offer buns, coleslaw, pickles, jalapeños, and sauces in separate bowls so guests can customize their plates.
    • Label everything: Especially if offering different sauce types (spicy, sweet, vinegar-based), or gluten-free buns.
    • Keep it warm: Use slow cookers on the "warm" setting, chafing dishes, or a low oven (around 200°F).
    • Easy serving utensils: Use tongs for pulled pork and large spoons for sides to speed up the line.

    Plan for easy access and minimal traffic jams—your guests will appreciate it!

    Common Mistakes to Avoid When Cooking for a Crowd

    Feeding a big group can be stressful if you're not prepared. Here are common pitfalls to avoid:

    • Underestimating meat shrinkage: Raw pork loses about 30-40% of its weight when cooked. Always start with more than you think you need.
    • Skipping the resting period: Letting pork rest after cooking locks in moisture and makes shredding easier.
    • Serving dry meat: Always shred pork into its cooking juices or mix it with a bit of sauce to keep it juicy.
    • Overcrowding pans or cookers: Crowded meat steams rather than roasts or slow-cooks. Give it space!
    • Not seasoning enough: Large batches need bold seasoning. Be generous with the spice rub.

    Thinking ahead and avoiding these mistakes will help you pull off a successful feast.

    Cooking Methods Compared: Oven vs. Slow Cooker vs. Smoker

    Depending on your setup, you have a few great options to cook large batches of pulled pork:

    Oven

    • Best for large quantities.
    • Can fit multiple pork shoulders in roasting pans.
    • Good for consistent low-and-slow cooking.
    • Requires careful monitoring to avoid drying out.

    Slow Cooker

    • Convenient for small to medium batches.
    • Excellent for hands-off cooking (especially overnight).
    • Pork cooks in its own juices, ensuring tenderness.
    • Limited space—may need several slow cookers for big groups.

    Smoker

    • Ultimate for authentic BBQ flavor with smoky richness.
    • Time-intensive and requires outdoor setup.
    • Best for smaller events unless you have a commercial smoker.
    • Weather-dependent, which can be risky for planned events.

    Each method has its perks. For a crowd of 50+, the oven or multiple slow cookers are the most practical choices unless you’re set up for large-scale smoking.

    Leftover Ideas: Creative Ways to Use Extra Pulled Pork

    Got leftovers? Lucky you! Pulled pork is incredibly versatile. Here are some ideas:

    • Pulled pork tacos: Top warm tortillas with pork, slaw, and pickled onions.
    • BBQ pulled pork nachos: Layer pork over tortilla chips, sprinkle with cheese, and bake until melty.
    • Pulled pork sandwiches: Reinvent the classic with different buns like brioche or pretzel rolls.
    • Breakfast hash: Sauté potatoes, onions, and pulled pork, then top with a fried egg.
    • Pulled pork pizza: Use BBQ sauce as the base, top with mozzarella, red onions, and pork.
    • Pork-stuffed baked potatoes: Load fluffy potatoes with pulled pork and drizzle with extra sauce.

    Freeze any extra meat in airtight containers or freezer bags for easy meals later.

    Make-Ahead, Storage, and Reheating Tips for Big-Batch Pulled Pork

    Make-Ahead Tips:

    • You can fully cook and shred the pork up to 3 days in advance.
    • Store it in its juices in the fridge to retain moisture.

    Storage:

    • Refrigerate cooked pork in airtight containers.
    • If storing longer than 3 days, freeze in portions.
    • For freezing, remove as much air as possible from bags or containers to prevent freezer burn.

    Reheating:

    • Oven: Place pork in a baking dish, splash with a little broth or sauce, cover tightly with foil, and heat at 300°F until warmed through.
    • Slow Cooker: Add a bit of broth and heat on LOW, stirring occasionally.
    • Microwave: Reheat small batches with a damp paper towel covering the pork to prevent drying.

    Adding a splash of apple juice or BBQ sauce during reheating revives the meat and keeps it juicy.

    FAQs

    1. What’s the best cut of meat for pulled pork?

    Pork shoulder (Boston butt) is perfect—it has enough fat to stay juicy during long cooking.

    2. Can I make this ahead of time?

    Yes! Cook and shred the pork, then refrigerate. Reheat in a slow cooker or oven with some broth or extra BBQ sauce to keep it moist.

    3. How do I keep pulled pork warm for serving?

    Use chafing dishes, slow cookers on "warm," or covered foil trays in a low oven (200°F).

    4. How much pork per person?

    Plan on ½ pound raw pork per person, which cooks down to about ⅓ pound of finished meat.

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