I was tasked with cooking for extravamanza, a men's get-together at Church. We had roasted pork "BBQ", coleslaw, black-eyed pea salad, and cornbread. We had a little over 50 people and lots left over. Below is just a brief summary of the recipes and a recap of how it went.
We procured 5 whole bone-in Boston Butts, about 9-11 pounds each. We rubbed them with a variant of this rub recipe, adding extras like cumin, chili powder, thyme, and whatever else was in the pantry. We roasted them overnight for 9 hours in the convection oven at 200 degrees (that's probably about 225 in a non-convection oven) which was the perfect amount of time. They rested for over 1 1/2 hours before pulling, and were still pretty hot. I made a sauce from cider vinegar, white wine vinegar, brown sugar, pan drippings, cayenne, white wine, and black pepper. I probably made 3+ quarts of sauce which was more than enough. We tossed it with the pork and served some on the side. We had plenty left over, so we could get 4 and maybe even 3 pork butts next time.
We shredded 4 heads of cabbage, 6 red onions, and 6 carrots. They got tossed in a bowl with 3 Tbsp salt, 3 Tbsp pepper, and a mixture of 8 c. mayo, 2 c. cider vinegar, and 1/4 c. sugar. It was covered and rested overnight. It was good, but we could probably have reduced the amount by 1/3 or even 1/2 and still had enough.
We had sandwich rolls, so this probably limited the amount of cornbread people wanted to eat. Here's the recipe:
- 8 c. all-purpose flour (or a mixture of AP/whole-wheat flour)
- 4 c. cornmeal
- 5 Tbsp. + 1 tsp. baking powder
- 1 Tbsp. + 1 tsp. salt
- 4 c. sugar
- 4 c. melted butter
- 16 eggs
- 4 c. milk
- 1/4 c. corn syrup
Black-eyed Pea Salad
We roughly used this recipe, but scaled up using about 6-7 qt. of cooked black-eyed peas. So it was about a x9 recipe, and it was ok but I thought it was a little bland. We didn't let it sit overnight, but I'm not if that makes a huge difference. This would be better in the summer when I could add fresh tomatoes to brighten it up. We also could have probably halved this recipe and still had enough.