Pulled Pork using pork loin cooked in the oven

Pulled Pork for 40.

Pulled pork sliders are on the menu for my weekend class reunion and here’s the recipe we used . . . however, I increased it to feed 40. It’s ideal since this recipe is actually better the day after. 
The inspiration for this recipe came from 101 Cooking ForTwo.

Just in case you might be interested in preparing pork sliders for a crowd . . .

Amount of pork for 40: Depending on the size of the bun, each slider will hold 2-3 ounces (cooked). So 25-30 pounds of raw pork will make 2 sliders per person maybe a few more.

 Pulled Pork using pork loin cooked in the oven    About 15 to 20 servings

About 5 lbs. center cut pork loin

Assorted herbs for the pork stock: sage, rosemary, thyme, parsley, etc. – either fresh or dried + salt & pepper

Seasoning salt (or your favorite rub)

Vegetable oil

1 large onion chopped

28 to 32 oz. homemade pork stock (could use purchased broth)

1. Trim excess fat and any silverskin from pork loin (save the trimmings minus the silverskin).
2. Add pork trimmings and herbs to a pot of water, bring to a boil and then simmer until you have a rich stock. Near the end, taste and add salt and pepper as needed. Cool and strain stock.
   
3. Cut loin in half or thirds and rub all outer surfaces liberally with seasoning salt.
4. Drizzle a skillet with vegetable oil and heat to medium-high temp; add the pork loin pieces and brown all surfaces.
   
5. Remove loin pieces and cut each into about 2” slices cross grain. Add to an oven-safe pan that can be sealed shut, or use a Dutch oven.
   
6. Add onion to skillet dripping and sauté. Top pork with the onions. (At this point, deglaze skillet with a little water to capture all the flavor still in the pan; add the liquid to the stock.)
   
7. Pour pork stock over pork; if there is not enough stock to cover pork, add water.
   
8. Seal with aluminum foil (or add lid) and place in 300°oven for 4 to 6 hours -- until pork falls apart when probed with a fork. (CROCKPOT ADAPTATION: Add ingredients to crockpot, set on high heat for 3 to 4 hours or cook on low all day.)
   
   

   

   Fork tender pork after long, slow cooking.

9. Cool pork and then transfer to a platter or pan to cool. Reserve cooking liquid.
10. After pork is cooled, hand shred. Add back enough of the cooking liquid to keep pork moist (we used it all). 

    

    Excess liquid will be absorbed as the pulled pork chills.

11. If possible, refrigerate pork overnight. Note: Pulled pork is still good if served on the day of cooking, but a lot better is allowed to soak in cooking liquid overnight.)

Recipes for rolls/buns we used for the pork sliders:

Hawaiian Rolls

Multigrain Rolls

Potato Puff Rolls

Other reunion recipes:
Beer Cheese Dip 

Homemade Potato Chips
Gates BBQ Sauce (to go over pork)

Autumn Molasses Cookies—Gingersnaps

Recipe without photos . . .

Pulled Pork using pork loin cooked in the oven    15 to 20 servings

About 5 lbs. center cut pork loin

Assorted herbs for the pork stock: sage, rosemary, thyme, parsley, etc. – either fresh or dried + salt & pepper

Seasoning salt (or your favorite rub)

Vegetable oil

1 large onion chopped

28 to 32 oz. homemade pork stock (could use purchased broth)

1. Trim excess fat and any silverskin from pork loin (save the trimmings minus the silverskin).
2. Add pork trimmings and herbs to a pot of water, bring to a boil and then simmer until you have a rich stock. Near the end, taste and add salt and pepper as needed. Cool and strain stock.
3. Cut loin in half or thirds and rub all outer surfaces liberally with seasoning salt.
4. Drizzle a skillet with vegetable oil and heat to medium-high temp; add the pork loin pieces and brown all surfaces.
5. Remove loin pieces and cut each into about 2” slices cross grain. Add to an oven-safe pan that can be sealed shut, or use a Dutch oven.
6. Add onion to skillet dripping and sauté. Top pork with the onions. (At this point, deglaze skillet with a little water to capture all the flavor still in the pan; add the liquid to the stock.)
7. Pour pork stock over pork; if there is not enough stock to cover pork, add water.
8. Seal with aluminum foil (or add lid) and place in 300°oven for 4 to 6 hours -- until pork falls apart when probed with a fork. (CROCKPOT ADAPTATION: Add ingredients to crockpot, set on high heat for 3 to 4 hours or cook on low all day.)
9. Cool pork and then transfer to a platter or pan to cool. Reserve cooking liquid.
10. After pork is cooled, hand shred. Add back enough of the cooking liquid to keep pork moist (we used it all). 
11. If possible, refrigerate pork overnight. Note: Pulled pork is still good if served on the day of cooking, but a lot better is allowed to soak in cooking liquid overnight.)