Pulled Pork For 100

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My cousin Tammy is a cancer survivor and every year she organizes a Relay for Life to help raise money for cancer research. Last year she asked me to make the main course for a special meal for survivors at the relay. I must have done ok because she decided to ask for my services again.

This year I not only donated the time to make the food but the cost of the food also, it was the least I could do to help in her effort to help stop the disease that effects all of us one way or the other.

The dinner this year was for 100. Tammy told me there had been a huge donation of rolls so something for a sandwich would be plausible. (Last year I made sliced tenderloin). A few months back I made a slow cooked loin that made for delicious pulled pork sandwiches and I thought it would be perfect for making the large amount needed for the dinner. I found the meat on sale at Kroger and snatched up 25 pounds. All I had to do was prepare, cook and deliver it. I’m happy that I was able to contribute to this great cause that Tammy works so hard at making happen each year.

BEHIND THIS BITE

Over the last year I have really branched out on my own when cooking for crowds. I have learned much from working with my Mom at private catering events and helping the Ragin’ Cajun, John Maxwell, cook for the masses at the Shiloh reception hall last summer. I feel confident enough now to do it myself. Mostly it’s understanding what and how to prepare things that work for large groups.

I would still have trouble creating individual plates for a massive sit-down dinner, but putting out a spread on a table for 60 to 100 is something I can embrace. It’s a lot of work, but it’s fun to do. Catering is not something I want to do full-time but for extra money on the side, or for a great cause like Tammy’s Relay for Life – I’m happy to do it.

Eat well, cook often ...

THE RECIPE
Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun and dress with barbecue sauce for serving.