I am doing the Christmas party for the antique mall and have a few questions.

dawn_mo

dawn_mo

Well-known member
There will be around 100 people, a lot of them older.

This is the request that they made:

"Would it be possible to serve bbq pulled pork and/or beef brisket with buns, maybe coleslaw, baked beans, mac n cheese or cheesy hashbrowns along with a green salad?"

Needless to say, I am not thrilled about this menu.

Kevin nixed the mac and cheese, thank god.

In my research, I have come up with this formula:

70 lbs raw pork will yield 33 lbs cooked pork.

If I am serving 5oz per sandwich, a pound will yield 3 sandwiches,

33 lbs cooked pork will yield about 99 sandwiches.

Do you think I could use the recipe that Sylvia just posted for Tangy Slow Cooker Pork Roast (see link below)?

This is BBQ country, where people own smokers and brag about who makes the best pulled pork. Uggg!

Any thoughts? Thanks!

http://eat.at/swap/forum1/218450_Tangy_Slow_Cooker_Pork_Roast__This_was_very_good_Could_be_used_for_pulled_por

 
Dawn, what about a twist to those BBQ sandwiches? I often make pulled pork then toss

it in your Thai BBQ sauce. (I often cook the Thai BBQ sauce on the stovetop so it reduces/caramelizes a bit, then toss in the shredded pork.) You could serve them on Hawaiian buns with picked onion and cilantro.

 
Isn't 3 sandwiches per lb of pork rather overly generous? Seems like a lot of pork.

The hash browns seem like overkill considering the rest of the menu. BBQ pork sounds good - beans, coleslaw - yum! Of course, I grew up on that so it's comfort food to me. Gotta cook for your audience smileys/smile.gif

 
I have made a pork pulled bar in the past.... i.e. A few variations on the sauces; mostly from

South Carolina or North Carolina, a few different types of cole slaw (Vinegar based, mayo based, one w/ shredded carrots, etc), w/ fun labels?

 
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