Yes. That works. A spicy vinegar sauce and a nice tomato-based sauce tend to cover the bases. Make some vinegar based slaw like this one for putting on the sandwiches. http://www.nakedwhiz.com/elder.htm#serving
Since you're doing a few, do something different with each one! Try out what you're itchin' to do on one of the meats, and make sure you stay with tried and true on at least one of them as well.
Me - I pull with a set of claws. I often set the meat with some sauce up front, but not much, and have the same sauce on the side for those that like more. I like trying my own against commercial, looking for my place in the field. You can only do that with variety and trying new things.
I haven't really served a crowd, where having multiple sauce choices would be an option.
I vote for a little of both (chopped v pulled). I like the idea of making a Carolina vinegar sauce slaw for the sandwich. I would include a little sauce on the side for folks. You might even want to put the sauce in small plastic bowls for people to take with their plate. That way they can decide to put on top, dip or not use it at all.
For the butt I cooked last weekend I went with Plowboys Yardbird rub, smoked it with red oak chunks and got it up to 200, held it in the oven at 150 for 4+ hrs and then pulled it. Sprinkled in a little more rub and mixed that in. It was hands down the best pork butt I have done.
For crowds, I do prefer pulled, just for ease in planning the correct amount to cook. And I always serve it up nekkid and leave it up to the guests to use the sauce of their choice. To me, going "sauceless" is the thing that is different from what they have usually experienced.
Yeah that's true its usually unique to see it without sauce on it. Personally I rarely sauce mine at all, I usually go with some spicy pickles and dig in because the bark is the best part
Nekkid, nekkid, nekkid !! I am such a proponent of the taste of my pulled pork I get annoyed when someone would put it on a bun . . . let alone put sauce on it. IMHO it is like putting Coke in my bourbon or ketchup on my ribeye. Again, just my opinion.
You're not lying, RustyHaines. It is nice to see guests just eating it without bread or sauce, or maybe just a little on the side. The meat and dry rub should take center stage. It's also mind blowing to me to realize that they so enjoy what I consider to be the most boring smoked meat I make. Ha!
A always pull and serve nekkid with sauce available on the side. About a month ago I served some for about 10 people and was shocked to find the bbq sauce unopened when cleaning up. Everyone said the meat was so good on its own, that it didn't need sauce. Usually I'm the only one eating it nekkid because I like to taste the smoke and rub flavor on its own to make adjustments for my next cook.
Always naked. I don't want someone else deciding what kind of sauce and how much. Besides, good pulled pork is great plain, and I'll often eat it that way no matter what.
Since you are riding with pork butts, I would go pulled. While I have never done a whole hog by myself, I have helped on a few and I believe that is where chopped pork bbq shines through. Mixing all those different muscle groups with the crispy skin and areas of bark... YUM! Anyway, back to your regularly scheduled question: Pulled. I usually add a small dash of my own homemade Carolina vinegar sauce. I serve with the vinegar sauce and an additional sauce that is more tomato based and smoked. Hope it goes well!
Totally agree. Whole hog benefits from being chopped so all the parts can mix. Otherwise it is just a textural different as you are using the same part of the hog. Your choice of sauces is right on too.
Here's a thought if you're ambitious. Have both chopped and pulled (really doesn't much matter actually) in two different pans and have a variety of sauces, like maybe three, set out in front of the pans. Ask your guests to participate in a little survey you are conducting and have them mark down on a card their favorite !!! It's fun and you can write it up as a post here showing the results !!! I've done it with ribs and it's kind of a crowd pleaser. Good luck with your party regardless !!
Comment