Slow-Barbecued Pork for a Crowd

This traditional pulled pork recipe requires a couple of days advanced prep, and a few hours on the grill, but the flavor of the marinated and slow-cooked pork is well worth it.

Serves: 16Hands-on: 30 minutesTotal: 2 days 3 hours 30 minutesDifficulty: Easy

Serves: 16


  • 2 boneless fresh pork butts (3 lbs. each)
  • 8 cups barbecue sauce, divided
  • 16 sandwich rolls


  • Put pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in 6 cups sauce to cover the meat. Cover the container, and refrigerate for 48 hours, turning pork occasionally.
  • Heat grill to a slow, consistent heat.
  • Place marinated pork, fat sides up, on the grill and close the lid. Cook over slow heat for 3 hours, then begin basting with sauce occasionally. Turn pork and cook until internal meat temperature reaches 180°F.
  • Remove pork from grill and allow to cool slightly. Pull pork apart with fork and chop with knife. Serve warm, on rolls, with remaining barbecue sauce on the side.