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Old 05-15-2018, 01:45 PM   #31
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Here's a chart with guidelines for how much you'll need to serve 50 people. Multiplying by 1.5 should be enough. https://www.chef-menus.com/food-quantity-chart.html

I posted a recipe for pulled pork in a slow cooker: Slow Cooker Pulled Pork

You can also cook it in the oven, with low heat for a long time. I haven't done it, but there's no reason why you can't. Cook till the temperature reaches 195 degrees F. After it gets a bit crispy on the outside, you can cover cover the butts with foil to help them cook a little faster.

Pulled pork freezes very well, too, so you can make it well in advance.
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Old 05-15-2018, 02:10 PM   #32
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Quote:
Originally Posted by JustJoel View Post
And theeeeeeere’s the reason I don’t cater! I “catered” my parents’ 45th anniversary party, 140 some guests. My friends and I prepared non-stop for three days. My parents arrived about two hours late (it was a surprise party), and when they finally arrived, the food was nearly gone!

I’d imagine the only worse thing would be restaurant purchasing. “Gee, how many people do you think will order the veal saltimbocca tonight.”
Culinary schools and hospitality programs teach how to do this.
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Old 05-15-2018, 02:58 PM   #33
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It just occurred to me to check my favorite recipe site - Serious Eats - to see if they have an oven-cooked pulled pork recipe - and they do! lol would suggest using the same rub as in the recipe I gave you and just use some vinegar and chicken broth for liquid. That way, you can still serve it with a variety of sauces.

https://www.seriouseats.com/recipes/...rk-recipe.html
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Old 05-15-2018, 07:21 PM   #34
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Pasta salad for 50 or 100. You'll at least get an approximation for how much pasta and water.
Attached Files
File Type: pdf E-08.pdf (145.0 KB, 12 views)
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Old 05-15-2018, 07:23 PM   #35
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Quote:
Originally Posted by GotGarlic View Post
Here's a chart with guidelines for how much you'll need to serve 50 people. Multiplying by 1.5 should be enough. https://www.chef-menus.com/food-quantity-chart.html

I posted a recipe for pulled pork in a slow cooker: Slow Cooker Pulled Pork

You can also cook it in the oven, with low heat for a long time. I haven't done it, but there's no reason why you can't. Cook till the temperature reaches 195 degrees F. After it gets a bit crispy on the outside, you can cover cover the butts with foil to help them cook a little faster.

Pulled pork freezes very well, too, so you can make it well in advance.
I like that chart!
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Old 05-15-2018, 08:22 PM   #36
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When I cook for a party, I always cook too much food. Always. My biggest fear is that there won't be enough food. So, I eat leftovers for a week, and give extra food to my neighbors. I start every party thinking, "Did I make enough food?" At the end of the party, I use every piece of Tupperware that I own to put the excess food away.

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Old 05-16-2018, 01:19 AM   #37
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...At the end of the party, I use every piece of Tupperware that I own to put the excess food away...
This is why I hang on to (too many) yogurt, cottage cheese, Chinese take-out, and sour cream containers. Whenever I hand over a food "gift" to a neighbor (AKA getting rid of too much of a good thing - or, planned excess for the neighbor who loves my soups), I pass it along in that type of cast-off "Tupperware". If any is left hanging around whenif we move, I'll just toss into the recycling bin.
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