Pulled Pork Jumbalaya for 400 People

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Pulled Pork Jumbalaya for 400 People
Recipe Type: Main
Author: Grill Dome Admin
Prep time: 1 hour
Cook time: 16 hours
Total time: 17 hours
Serves: 400
Bought 4 pork shoulders on sale for .99 a pound and froze them in the garage freezer. A week before cooking, they were moved to the garage refrigerator. We all have a garage freezer and refrigerator, don’t we? They were dusted with Tony’s Cajun Seasoning and put in 2 gallon bags overnight. Friday night, we cleaned out the ash from the Grill Dome and filled with fresh coal mixed with chunk pecan. We lit a few handfuls in the tower with newspaper and dumped them in. We had the DD down with 2 fire bricks and a foil covered flower pot base. When it leveled off at 225, we stacked all four shoulders on end – standing room only. Snaked our probe in from the top and set the temp for 160. The remote alarm went by the bed at 10:00 pm and we went to bed. Next morning, we were at about 145 degrees. At about 150, we took them off, wrapped in double foil and put them back in. Should have rotated them but forgot. After 5 more hours, we hit 200 degrees. We then removed the pork shoulders to rest. When they were cool enough, we pulled the meat and chopped it. It went back into bags and back into the refrigerator.
Ingredients
  • 1 (12 gallon) Cast Iron pot with burner and lid
  • 10 Lbs. Sausage – I used Smoked, Garlic and Hot – about 3 lbs of each
  • 10 Lbs. Onion/Pepper frozen seasoning from Rouse’s Grocery
  • 5 gallons of Kentwood water
  • 1 med. Jar of chopped Garlic
  • 2-3 Cup Salt
  • ½ Cup Cayenne Pepper
  • 1 (25 lb) box par boiled Rice from Sam’s
  • 2 large packages of pulled pork from the Grill Dome
Instructions
  1. Light the fire and heat the pot.
  2. Add 1/2 cup cooking oil to coat the hot pot and pour in the sausages – brown
  3. Add the onion mix and brown
  4. Add the water and everything else but the rice and bring to a boil
  5. Lower temp and put the lid on to simmer for 2 – 3 hours.
  6. hour before you serve, check seasonings. It should taste salty and a bit hot. The rice will take up the seasonings.
  7. Turn up the heat to a good boil and pour in the box of rice. Stir
  8. You want the rice to take up the water. Turn the heat down, give a good last stir and put on the top. Turn off the heat.
  9. Do not open for 1 hour.
  10. Stir carefully from the bottom. It may be a bit soupy on top but just bring the bottom to the top and wait.
  11. If not hot enough, serve with a bottle of Crystal Hot Sauce.
  12. Dark meat chicken can be used instead of pork. For a red jambalaya, add a gallon of tomato paste while it boils.
  13. Serves about 400.
Notes

Recipe Submited by: jamisea (Grill Dome Community)

Note: Prep time will vary dependent upon length of seasoning.

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