Food for 16...

TheDean · 5 Feb 2013 at 11:33

So we're going away this weekend and I am after ideas for food for 16 people all arriving at different times on the Friday night.....

My initial thought was pulled pork done in two slow cookers.

I also though 'cook your own steak' would be a good idea.

I have Thursday night and Friday Morning to prep sides or whatever.

Looking for inspiration really.....

TheDean · 5 Feb 2013 at 11:45

Well that's one vote for Pulled Pork. You're right, in that it can be slow cooked on the Thursday while I'm at work, 'pulled' when I get back at night, then transported on the Friday morning, and reheated at night.

I guess the biggest issue is keeping it moist, so I'd have to transport all the juices that come off the pork to add when reheating it I think.

I already have a mate insisting I make my coleslaw wether or not I make the pork

TheDean · 5 Feb 2013 at 13:21

Binmilk said:
You better be doing coleslaw regardless.

My stalker finally posts! You're on target for your 1 post a year goal!

TheDean · 6 Feb 2013 at 09:30

Robbie G said:
Either way it's gonna be a great swingers' party!

Haha! Only if they're all wearing fairtrade cotton

So bought the pork last night. I think I bought a little bit too much.....

The bigger bit will barely fit in the slow cooker, so I may have to chop some off

Tried and tested Pulled Pork recipes would be very much appreciated

TheDean · 6 Feb 2013 at 09:43

FrenchTart said:
There are a few pulled pork recipes in this forum already but a few basic pointers:

If in a slow cooker, remove the skin.

Put the rub on 24 hours before cooking and leave it in the fridge.

When you say remove skin...leave a decent layer of fat on though, yes? I was wanting to maybe make scratchings with the excess for beer snacks. Best way to do this?

monkeyspank said:
that one I posted is great, but you might struggle to find chipotle peppers in adobo in the shops. You can get it from Amazon though

I have dried chipotle I can use

TheDean · 6 Feb 2013 at 10:28

randomshenans said:
Dry the skin right out, as much as possible, salt it, salt it some more. Very hot oven.

I think oven is best, purely due to probable heart attack after eating fat cooked in fat

TheDean · 7 Feb 2013 at 10:44

Very hot oven was perfect for the pork scratchings. Poured boiling water over the skin, then rubbed with white wine vinegar before cutting into strips and chucking into 260 c fan oven. Was difficult not to eat them all to be honest...