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Chili for a Crowd

Chili for a Crowd

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Chili for a Crowd

For a potluck or big game night at home, my Chili for a Crowd has everything it takes to thrill your guests. This top-rated chili is a wonderful crowd-pleaser, perfect for tailgating, Halloween parties and other large group gatherings.   You’ll have enough to serve 30 hungry guests.

Chili for a Crowd

I often make this chili for my Super Bowl parties.  It’s always a hit with everyone at our house.  The recipe is simple and packs a whole lot of flavor.  When making it for a crowd, I cut the chili back by one-forth to 9 tablespoons (instead of 12) and it’s a real favorite with youth.  We’re cooking this in a couple weeks for a group of 150 – 175 youth who requested Chili and Cornbread for a Pre-Dance meal.

Chili for a Crowd

When choosing hamburger for chili, you’ll want 85/15 fat content.  That’s the right amount of fat to add flavor without being too greasy.  You’ll also want to break the hamburger up into smaller pieces as you’re cooking it.  See the spatula in the next picture?  It’s one of my favorite kitchen tools.  It’s perfect for breaking up hamburger in recipes like this one.

I whip up this recipe to feed a large group, and I rarely have any leftovers.  But if you do, it freezes beautifully and will keep up to 3 months in the freezer.

 

As with any good chili, it holds well – up to 3 days in the refrigerator – and just gets better with time.   Serve with Cornbread for a Crowd and a Mixed Salad for a great, easy meal.

Chili for a Crowd

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Chili for a Crowd

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Hungry Yet??

Me too.  Let’s get started!

 

Easy Chili for a Crowd

 

 

4.6 from 5 votes
Chili for a Crowd
Chili for a Crowd
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This chili just gets better with time.  It freezes very well for up to 3 months.

Course: Main Course
Cuisine: American
Servings: 32 servings
Author: Betsy Edwards
Ingredients
  • 8 pounds hamburger (I use 85/15)
  • 4 large onions chopped
  • 8 cloves garlic minced
  • 4 large (29 ounce) tomato sauce
  • 3 quarts water
  • 4 large (29 ounce) cans crushed tomatos – without spices
  • 1/4 cup chili powder
  • 2 tablespoons ground oregano
  • 1 tablespoon (plus 1 teaspoon) ground cumin
  • 12 beef boullion cubes
  • 2 tablespoons (plus 2 teaspoons) sugar
  • 1 tablespoon (plus 1 teaspoon) salt
  • 1 cup ketchup
  • 4 tablespoons Worcestershire Sauce
  • 4 (30 ounce) cans dark red kidney beans - drained and rinsed
Equipment
  • 1 very large stockpot
Instructions
  1. Add hamburger to a very large stockpot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.

  2. Add onions to the pot and sauté until translucent.

  3. Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
  4. Add back in hamburger and any juice.
  5. Add remaining ingredients except beans.
  6. Simmer 30 minutes.

  7. Add the beans and simmer 10 more minutes.

 

Still hungry ?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Southern Style Green Beans

Southern Style Green Beans

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Southern Style Green Beans

Don’t you just love Southern cooking? It always brings a smile to my face.  It’s like hearing a soft, welcoming southern accent.  What’s not to love?  It’s comfort food at it’s best, kinda like snuggling into the best bed ever for a relaxing nap.  (Can you tell I’m still jet lagged from our recent Hawaii trip?)   These Easy Southern Style Green Beans are a perfect example of that Southern charm.  Jeff could easily eat these several times each week.

Southern Style Green Beans

Doesn’t that look good?   It tastes even better.    This quick, easy, make in advance side dish is a skillet of bacon-y, buttery, meltingly tender deliciousness.  The beans come out tasting better than any veggie I’ve ever served!  Even kids love them.  This is one of my go-to, work-horse side dishes.   I’ll often put it on the menu for casual dinners when we have friends over.  It’s also a great pot-luck side dish!

Southern Style Green Beans

So what’s the secret?

Canned beans.

I’m as big a fan of fresh green beans as the next person, but for depth of flavor and tenderness frankly you can’t beat canned French cut beans for this recipe. And because you’re using canned beans they do not have to cook nearly as long. I always keep 3 – 4 cans of the French cut beans in the pantry so when a craving hits I can have them on the table in less than 30 minutes with the rest of the meal.

Try it tonight.  You’ll love it.  These beans are insanely drool-worthy.

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Hungry Yet??

Me too.  Let’s get started!

Southern Style Green Beans
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This recipe for Southern Style Green Beans is a quick, easy, make in advance pot of bacon-y, buttery, meltingly tender deliciousness.  

Course: Side Dish
Cuisine: American
Servings: 10 servings
Ingredients
  • 6 strips bacon (Do not use a “sweet” bacon such as “Cider House” or “Apple wood”)
  • 1 medium white onion chopped
  • 3 cans French cut green beans (Make sure you get 'French cut')
  • 4 tablespoons butter
  • 1 1/3 teaspoons salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Chop the bacon crosswise into small strips
  2. Chop the onion
  3. In a large Dutch oven over medium heat, sauté bacon until browned, but not overly crispy. Pour off all but 1 tablespoon bacon fat.
  4. Add onions and cook until translucent.
  5. Drain 2 cans of the French cut green beans and put beans only in pot. Add both beans and juice from remaining can to the pot.
  6. Add 4 tablespoons butter, 1 1/3 teaspoons salt and ¼ teaspoon pepper.
  7. Reduce heat to simmer and cook, uncovered, 30 minutes.
MAKE AHEAD to this point. Cool, cover and refrigerate up to 2 days.
  1. Can hold on low up to 1 hour, add ¼ cup of water as needed to replace evaporation.

Recipe Notes

When I’m fixing a meal, I fix this first and let it hang out on the stovetop on low while I’m preparing the other items.

 

Easy Southern Green Beans for a Crowd

 

Southern Style Green Beans

This is a wonderful recipe for a crowd.  It’s inexpensive, it comes together quickly, it and be made in advance and it holds remarkably well (in fact it just keeps tasting better).  I made it for a 140 person cast and crew of The Savior of the World and was getting recipe requests for days afterwards.

Here’s all you need to serve 50.

 50 Servings
Bacon30 strips
White onions, chopped5
French cut green beans15 (14.5 ounce) cans
Butter2 1/2 sticks
(20 tablespoons)
Table Salt6 2/3 teaspoons
Ground Black Pepper1 1/4 teaspoon
Slow Cooker 1 large (7 - 8 quart)

To make for a Large Group

When making this for a large group, I follow all instructions above – including, and especially, browning the bacon on the stovetop.  I do this in a large Dutch Oven.  The difference I make when cooking this for a large group is to use a big pot.  I still cook it on the stovetop.  Once it’s cooked, THEN I transfer it to the slow cooker, and hold it up to 3 hours (covered) on Low.

Occasionally I may use my slow cooker for long simmering recipes, but I almost never start the cooking process in it.  There’s a reason for this.  It is next to impossible to get the same depth of flavor from a slow cooker that you can from browning on the stovetop.  Sure you could put everything in the slow cooker to cook, but you’ll miss the flavor that comes from browning the bacon on the stove top.  Since the liquid released from sweating the onions de-glazes the browned bacon bits from the pan, you might as well just completely the cooking process on the stove top while you’re at it.  Once it’s cooked then you can move the whole party to the slow cooker to hang out.

Important note:  If transporting these Southern Style Green Beans to an event in a slow cooker it is VERY IMPORTANT that you put the slow cooker in a box with minimal/no room around the slow cooker within the box so the slow cooker can not tip over when you hit the breaks.  Don’t EVEN ask me how I know….   :  )

I have the BEST smelling CR-V in town.

Still Hungry ?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Best Pulled Pork

Best Pulled Pork

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The Very Best Pulled Pork

An easy way to make a crowd of 50 plus (or just your family) very happy!

You really have to try this pulled pork recipe. It’s one of those recipes that you’ll turn to over and over.  And every time you serve it, your family and friends will love it.  (Be prepared for recipe requests.)   It’s really flavorful, very moist and melt in your mouth tender.  It freezes incredibly well, and it re-heats beautifully…  Once you try it, you’ll be hooked.   It will quickly join your list of favorite recipes.

Pulled Pork Sandwiches

It’s easy.  Here’s how.

Let’s start with the meat.   You’ll want about  4 pounds of raw whole Boston Butt for every 10 servings.  This cut of meat comes from the upper part of the front shoulder of the pig and should contain the blade bone.  It’s sometimes called a Pork Butt Roast.  The Pork Butt Roast is one of the easiest cuts of pork to cook and it is also one of the least expensive to buy.   It’s also incredibly tender.  A 6 – 7 pound Boston Butt will easily make 3 – 4 meals of leftovers and the kids in the crowd love it!

I like to get a roast with a bone in it and a fat layer on one side – but that’s not necessary.   A boneless roast is just fine too.  They will both cook in the same amount of time.  The cooking time is simply based on the size of the roast. It should look like this…

Fresh Pork Shoulder Blade Boston Butt Roast

Pulled Pork
This pork shoulder is almost 7 pounds and that’s a good thing.   You’ll either want to get one large roast like this one (if you’re serving a smaller group) so you have lots of leftovers (if you serve this to company I guarantee your guests are going to want some to take home) or, better yet, get several roasts and freeze the shredded pork.

In addition to your roast, you’ll also find these items helpful – although certainly not mandatory:

1 or 2 Gallon Freezer Bags to hold the roasts while they brine.

If your roasts are larger (7-8 pounds) or you’re buying one or more large cuts of meat and cutting them into several 7-8 pound pieces, then go with the 2 Gallon Freezer Bags.

While you don’t strictly need the thermometer, it’s one of the most handy tools I have in my kitchen.  You’re going to be cooking the roast overnight and the alarm will notify you when the roast has reached the required temperature.   You’ll find you use this thermometer a lot whenever you’re cooking meat.  It’s one of my must-have kitchen tools.

Now let’s get started.

You’ll make this pulled pork recipe over several days.  You can do it in 3 simple steps.  The process is the same regardless of the amount you’re making.  By the way, if this is the first thing (or one of the first things) you’re cooking for a large group of people, I totally get how intimidating it can be.  I was pretty anxious the first time I cooked for a really large group (230) too.  One of the best aspects of this recipe is it is VERY FORGIVING.  You probably won’t use all of the brine (no problem), you may not be able to brine as long as you’d like (ok), it may take your roast(s) a longer or shorter time to cook (no biggie, as long as you wait to remove them until they are fall apart tender).

With this recipe, it’s all good.  In fact, this is the recipe I fine tuned for that first group of 230.  I’ve been using it on a regular basis ever since.  It’s a true winner.

As long as you start 2 nights before you want to serve, you’ll  be fine.  My Game Plan is designed to finish your roast sometime in the MORNING of the day you want to serve it (freeing your oven up for last minute dishes) like my mom’s fantastic Baked Beans recipe.  Just save the cooking liquid and start re-heating the pulled pork 60 minutes (it will actually take less than this) before you’re ready to serve, adding the juice as necessary to keep it nice and moist.   When it’s hot, reduce heat to low and cover with foil.   Done this way there are no last minute surprises or rush, since it will hold moist and delicious for several hours in a slow cooker on LOW or a 200 degree oven.   And YOU will be a rock star.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Step #1 – Brine the pork

Brining Pork

At its most basic, a brine is simply salt water.  The salt in the brine forces the liquid out of the brine solution and into the meat, making the meat juicier. The salted liquid also breaks down the connective tissue in the meat making it more tender. If you stopped there, you would be ahead of most people.  But why stop now?  Let’s use that fluid moving from the salt solution into the meat to carry flavor, such as apple cider.  We’ll even include a couple tablespoons of the dry rub seasonings to flavor it further!

You’ll mix all your brine ingredients, put the roast in a freezer bag and pour in the brine.  Then refrigerate the roast at least 12 hours and preferably 24.  NOTE:  This recipe makes a lot of brine just in case you’re cooking a lot of roasts.  You will very likely have some extra.  You can simply discard any you do not use.  Just as long as the roast is covered in the brine, you’re fine.  No need to replenish the brine and you don’t need to use all of it.

Why Brine Pork?

      Because Brining makes meat:

      Juicer!

      More Tender!

      More Flavorful!

Here’s what it looks like before putting multiple roasts in the fridge to brine overnight.

Brining Pulled Pork

In case you’ve ever wondered how much pulled pork is required to serve 230, this is it.  (And if you have, you’re MY kind of cook!)  But unless you’re fixing it for 230 (and if you are, it’s actually very easy – just see my Pulled Pork for a Crowd instructions at the end of this post), you’ll only have 1 of these roasts (to serve your family) in 1 bag in 1 roasting pan.  Just refrigerate your roast while it’s brining for at least 12 hours and, if possible, 24 hours.  Situate the bag in the refrigerator so that the shoulder is completely covered in the brine while it rests.

Step #2 – Flavorful Dry Rub

All great recipes are built on layers of flavor.  It’s one of the main differences between a good recipe and a great recipe.   You’ve added the first layer of flavor with your brine.   Your next step is a dry rub which will add your next layer of fabulous flavor.

While you’re at it, you really might want to consider fixing 2 or 3 roasts.  It will hardly take any more time, the pork freezes beautifully and you will LOVE, LOVE, LOVE pulling out a packet of this delicious shredded goodness for quick, delicious meals later on!   (Jeff is strongly lobbying for Pulled Pork Nachos as we speak.) (He’ll probably get them.)

Once your roast is done brining, remove it from the brine solution and place in your roasting pan.  Pat it dry and spread your dry rub over the entire surface of your roast, covering thoroughly.   See how much I have on the 2 roasts in the image below?  That’s not enough.  You want to cover the entire surface with no meat showing if possible.

Dry Rub for Pulled Pork

Step # 3 – Cook Low & Slow

Your pork shoulder is laced with both flavorful fat and connective collagen tissue. When cooked low and slow, the fat and collagens melt, and the muscle fibers are made tender, making your meat moist, and succulent. This process takes 8 to 12 hours or more.  You’ll do this in a 225 degree F oven.  (Yep, 225 degrees).

Oven Cooked Pulled Pork

And you will only have 1 pan with 1 roast (or 2-3 if you go with my earlier suggestion to make some extra and freeze it – which you’ll totally thank me for!)  Your shoulder should take between 1.5 to 2 hours per pound to cook.   If you are cooking multiple roasts, it will probably take closer to the 2 hour range.  Let me give you an example:  I’ve cooked this recipe multiple times with anywhere between 4 – 6 (7.5 – 8 pound) roasts in a large disposable aluminum roasting pan and 2 of these ‘full’ pans in 1 oven.  Since each of the roasts were large and I had a ‘full’ oven, it took about 2 hours per pound, or about 16 hours total cook time (8 pound roast x 2 hours/pound = 16 hours cook time) for all the roasts to be fall apart tender.  This is probably about the maximum you’d do in 1 (30″ non-convection) oven.

Your Pulled Pork Game Plan

Here’s the best way to do it.

Two nights before you want to finish

Make the dry rub and the brine solution.  Brine the roast(s) overnight and all the next day in the refrigerator.

One night before you want to finish

Remove the roast from the brine, pat dry, cover with dry rub and cook overnight for approximately 10 – 16 hours depending on the size and number of roasts you’re cooking.  Set a digital thermometer for 200 degrees and once the internal temperature of the roast reaches that point, you’re done.  If you don’t have a digital thermometer, you’re done when the pulled pork is fall-apart tender when shredded with a fork.   NOTE: It’s also a good idea to set an alarm to alert you at the 12 hour mark in case your oven is designed to turn off after 12 hours.

When the thermometer alarm goes off

At this point your shoulder has reached 200 degrees.  Turn off the oven and leave in the thermometer.  Your pan should have plenty of wonderful cooking juices in the bottom.  If not, add 1 cup of water and cover the pan to retain the moisture while your roast is resting.   Let your roast rest in the oven for about 2 hours, until it reaches an internal temperature of 170 degrees. When it hits 170 you can remove the roast from the oven.  All we’re doing with this step is letting it cool down to make it easier to shred.

      Shred, add in some of the cooking juice (reserving the rest for re-heating and holding) and you’re done!

Pulled Pork

This picture should really be titled “Yet another reason why I LOVE my husband.”  Once your pork shoulder has hit the 170 degree internal temperature mark, it’s ready to shred.  If you don’t have heat resistant gloves, you may want to let it cool a little bit more before shredding.

Final Secret!

Now here’s the final secret to fabulous pulled pork.  See that wonderful, flavorful cooking juice in the roasting pan with the pork?

Pulled Pork

That comes from the fat on and in the pork shoulder.  When your pork comes out of the oven you’ll have plenty of that of juicy goodness. You’ll want to pour that juice into a fat separator, pour off the juice and KEEP EVERY BIT OF IT.  If you’re freezing your pork for later use you’ll mix some of the juice in with each portion and freeze the remainder to add as you’re re-heating and holding your pork for serving.  If you’re serving all your pork immediately after making it, mix in enough juice so your pork is juicy and moist.

Pulled Pork Recipes

My suggestions to help your recipes turn out right every time…

(I’ve included these affiliate links for your convenience.  Click here for my full disclosure policy.)

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It will only take you seconds to get this sleek Bluetooth thermometer up and running.  It reports accurate readings on your smart phone up to 100 - 150 feet from its base.   From the moment your meat is placed in the oven (or grill) to the second it reaches the perfect temperature, the iGrill has your back.  Insert the temperature probe(s) into your meat and track the doneness of your food from your smart phone on the Weber iGrill app, without having to lift the lid.   It comes with 2 probes and you can order 2 more, for a total of 4!  And you can use it for everything including chicken, steak, burgers, pork roasts.  You'll love it for baking chicken because you'll know exactly when the chicken is done so it doesn’t get dried out.  It's the reason my dishes come out at just the right degree of done-ness time after time!

Hot Food Gloves

Alright, granted these look a lot like Dr. Nefario’s creepy lab gloves…

Hot Food Gloves

…but….these gloves really are THE BOMB!  They do a great job protecting your hands while you’re shredding hot pulled pork or chicken.  They’re even better when you’re working with hot meat on your smoker or barbecue!   You will feel like a real pit master with these gloves.   A soft jersey cotton liner double coated in neoprene with a full 14″ length protects your forearms from battle scars.  They utilize a waterproof design that is resistant to staining, grease and flames.  These gloves can easily manage messy BBQ sessions, grabbing or preparing hot food in the kitchen or on the BBQ all while keeping your hands safe and dry.  They’re easy to clean too.  You’ll love these gloves so much you’ll want to give them as Christmas presents to all your grilling friends and relatives!

Aluminum Roasting Pan

These aluminum roasting pans are convenient and great for baking, serving and transporting foods.  Use them once for easy no mess clean up, or with a little care you can use them multiple times. They come in a case of 12. I always keep a stack of these in my pantry.

Hot Food Gloves

Pour your liquid into the separator and watch the fat rise to the top while everything else settles to the bottom.  Once the gravy has settled, remove the strainer and the stopper and pour out perfect gravy; a shield prevents the gravy from spilling over the top of the separator instead of through the spout.  This heat-resistant fat separator has measurement markings for increased convenience and a non-slip handle for a comfortable, firm grip.  You’ll love it.

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Is your mouth watering yet ??

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Easy Pulled Pork for 50

Here’s the recipe for Pulled Pork for 50.  You can also scroll down below this to see the family-sized version.  Below that is information on pulled pork for even larger crowds.

5 from 33 votes
Pulled Pork Sandwich
Best Ever Pulled Pork for 50
This is adapted from a dynamite recipe on the blog KevinandAmanda.com
Course: Main Course
Cuisine: American
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 20 pounds Boston Butt or pork shoulder (bone-in preferred with a layer of fat on it) Boneless is ok too.
For the Pulled Pork Dry Rub
  • 2 tablespoons + 2 teaspoons ground pepper
  • 1/4 cup ground cumin
  • 1/4 cup onion powder
  • 1/4 cup chili powder
  • 1/4 cup Kosher salt
  • 1/4 cup paprika
  • 1/2 cup garlic powder
  • 2 cups brown sugar
For the Pulled Pork Brine
  • 2 cups table salt
  • 5 quarts water
  • 1 quart cider vinegar
  • 2 cups brown sugar
  • 8 bay leaves
  • 1/2 cup garlic rough chopped (Buy in the jar!)
Instructions
Two nights before serving (Or up to 2 months earlier if you’re going to freeze it)
  1. Make the dry rub and the brine solution.
For the Dry Rub
  1. In a medium container with a lid, combine all ingredients for the rub. Mix well, cover and set aside.
For the Brine Solution
  1. In a large bowl, add the salt, water and cider vinegar, stirring thoroughly until most all of the salt is dissolved. When the salt is completely, or mostly dissolved, add the brown sugar, bay leaves (don't crush the bay leaves), garlic and 1/2 cup of the dry rub mix (we'll use the rest later). Stir well to combine.

  2. Place the pork roast in a 1 gallon freezer bags. Pour the brine solution into the bag until the shoulder is completely covered. Close the bags and place in the refrigerator for at least 8 hours and up to 24 (preferred).

The next night
  1. Pre-heat the oven to 225 F degrees.
  2. Remove the pork roasts from brine solution, pat dry with paper towels, place in several large roasting pans, leaving 1 inch clearance on all sides of the roast to accommodate the cooking juices which will accumulate. Press the dry rub onto the surface of the roasts, pressing it so it will adhere to the surface. Generously coat all sides and under any flaps with the rub.

  3. When done make sure the fat layer on the pork roasts is on the TOP.  Insert a digital probe thermometer into the thickest part of one of the shoulders, but not touching the bone. Place the roasting pans, uncovered, in the 225 F degree oven on the middle rack if possible.

  4. Monitor the temperature throughout cooking. Do not remove roasts from the oven until the center of the pork roasts reaches 200 F degrees. The internal temperature should reach at least 200 F degrees to get that tender, falling apart shredded meat. Don’t worry about the long cooking time. They will still be juicy and flavorful because of the brining. Cooking at 225 F degrees, your shoulders will take between 1.5 to 2 hours per pound to cook. An 8 lb. pork roast will take about 13 hours.

  5. When the pork roasts' internal temperature reaches 200 F degrees, turn off the oven, leaving the roasts in the oven and the thermometer in the roast. Your pan should have plenty of wonderful cooking juices in the bottom. If not, add 1 cup of water and cover the pan to retain the moisture while your roast is resting.

  6. Let the roasts cool (for approximately 2 hours) to an internal temperature of 170 F degrees before removing from the oven.

  7. When the temperature drops to 170 degrees, remove the roasts from the oven. Place the roasts on a large, clean work surface and remove any remaining fat from the top. Pour the juices from the roasting pans into a fat separator cup to strain and reserve the juices.

  8. Shred the roasts with two forks, it will pull apart very easily. Discard the bone. Add back in some of the defatted pan juices. IT’S VERY IMPORTANT to taste and sprinkle with kosher salt as you go.

MAKE AHEAD NOTE: Can be made to this point and refrigerated up to 3 days prior or frozen for up to 3 months.
  1. Transfer shredded pork to 2-gallon freezer bags and refrigerate or freeze. Freeze remaining pan juice separately. You'll use it later when you re-warm the pork.
  2. To re-warm pork
  3. If frozen, thaw pork and juice over night in refrigerator.  Then re-warm in a 350 degree oven for about 15 -30 minutes. Add in reserved pan juices as necessary to achieve desired level of moisture.

For Pulled Pork Sandwiches
  1. Melt 1 tablespoon butter for every 2 buns and baste the cut side of buns with the butter. Sauté the buns on a griddle over medium temperature until golden brown. Set aside, covered.
  2. Mix pulled pork with your favorite barbecue sauce. Serve on toasted buns with cole slaw.

Family-sized Pulled Pork Recipe

5 from 33 votes
Pulled Pork Sandwich
Best Ever Pulled Pork

This is adapted from a dynamite recipe on the blog KevinandAmanda.com 

Course: Main Course
Cuisine: American
Servings: 12 to 20 servings
Ingredients
  • 1 (4 - 7 pound) Boston Butt or pork shoulder (bone-in with a layer of fat on it) Boneless is ok too
For the Pulled Pork Dry Rub
  • 2 teaspoons ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 tablespoon Kosher salt
  • 2 teaspoons paprika
  • 2 tablespoons garlic powder
  • ½ cup brown sugar
For the Pulled Pork Brine
  • ½ cup salt
  • 2 quarts water
  • 2 cups cider vinegar
  • ½ cup brown sugar
  • 2 leaves bay
  • 2 tablespoons garlic rough chopped
  • 2 tablespoons of the dry rub mix
Instructions
Two nights before serving (Or up to 2 months earlier if you’re going to freeze it)
  1. Make the dry rub and the brine solution.

For the Dry Rub
  1. In a medium container with a lid, combine all ingredients for the rub.  Mix well, cover and set aside.

For the Brine Solution
  1. In a large bowl, add the salt, water and cider vinegar, stirring thoroughly until most all of the salt is dissolved. When the salt is completely, or mostly dissolved, add the brown sugar, bay leaves (don't crush the bay leaves), garlic and 2 tablespoons of the dry rub (we'll use the rest later).  Stir well to combine.

  2. Place the pork roast in a 1 gallon freezer bag or in a large container. Pour the brine solution into the bag until the shoulder is completely covered. Close the bag or cover the container and place in the refrigerator for at least 8 hours and up to 24 (preferred).

The next night
  1. Pre-heat the oven to 225 F degrees.

  2. Remove the pork roast from brine solution, pat dry with paper towels, place in a large roasting pan, leaving 1 inch clearance on all sides of the roast to accommodate the cooking juices which will accumulate. Press the dry rub onto the surface of the roast, pressing it so it will adhere to the surface. Generously coat all sides and under any flaps with the rub.  

  3. When done make sure the fat layer on the pork roast is on the TOP.  Insert a digital probe thermometer into the thickest part of the shoulder, but not touching the bone. Place the roasting pan, uncovered, in the 225 F degree oven on the middle rack.

  4. Monitor the temperature throughout cooking. Do not remove roast from the oven until the center of the pork roast reaches 200 F degrees. The internal temperature should reach at least 200 F degrees to get that tender, falling apart shredded meat. Don’t worry about the long cooking time. It will still be juicy and flavorful because of the brining.  Cooking at 225 F degrees, your shoulder will take between 1.5 to 2 hours per pound to cook.  My 8 lb. pork roast took 13 hours.

  5. When the pork roast's internal temperature reaches 200 F degrees, turn off the oven, leaving the roast in the oven and the thermometer in the roast.  Your pan should have plenty of wonderful cooking juices in the bottom. If not, add 1 cup of water and cover the pan to retain the moisture while your roast is resting.  

  6. Let the roast cool (for approximately 2 hours) to an internal temperature of 170 F degrees before removing from the oven.

  7. When the temperature drops to 170 degrees, remove the roast from the oven.  Place the roast on a large, clean work surface and remove any remaining fat from the top. Pour the juices from the roasting pan into a fat separator cup to strain and reserve the juices.

  8. Shred the roast with two forks, it will pull apart very easily. Discard the bone. Add back in some of the defatted pan juices.   IT’S VERY IMPORTANT to taste and sprinkle with kosher salt as you go.

MAKE AHEAD NOTE: Can be made to this point and refrigerated up to 3 days prior or frozen for up to 3 months.
  1. Transfer shredded pork to 2-gallon freezer bags and refrigerate or freeze.  Freeze remaining pan juice separately.  You'll use it later when you re-warm the pork.

To re-warm pork
  1. If frozen, thaw pork and juice over night in refrigerator.  Then re-warm in a 350 degree oven for about 10 - 20 minutes.   Add in reserved pan juices as necessary to achieve desired level of moisture.

For Pulled Pork Sandwiches
  1. Melt 1 tablespoon butter for every 2 buns and baste the cut side of buns with the butter.  Sauté the buns on a griddle over medium temperature until golden brown.  Set aside, covered.

  2. Mix pulled pork with your favorite barbecue sauce.  Serve on toasted buns  with cole slaw.

Fabulous Recipes using your Pulled Pork

Pulled Pork with Hawaiian Coleslaw

Barbecue Pulled Pork Casserole

My Hawaiian coleslaw will take your pulled pork sandwich to a whole new level.  You’ll love it!

Loaded Barbecue Pulled Pork Potato Casserole – Coming Soon!

Barbecue Pulled Pork Casserole

This Loaded Barbeque Pulled Pork Potato Casserole is a guaranteed huge hit at your next barbecue or family dinner! It’s a wonderful, easy to make, crowd-pleasing recipe. Comfort food doesn’t get much better!

Pulled Pork Nachos – Coming Soon!

Pulled Pork Nachos

These Pulled Pork Nachos will become your new game day or weekend favorite.  So easy and so good.

More Information on Easy Pulled Pork for Large Groups

So you’ve said “Yes!”   “I’ll be happy to be in charge of the main dish for the family reunion / church activity / party / company picnic / girl’s camp / fill-in-the-blank”.   Good for you!!!   Now what??  You need an easy, no-fail recipe that can be made in advance, re-heat well that every one will love.  You want a proven winner.  Well I have your answer.

Pulled Pork sandwiches.

My pulled pork is a great make ahead, terrific tasting choice.  The pulled pork freezes beautifully up to 3 months.  (At 6 months, it’s definitely freezer burned.  Don’t ask me how I know.  Sigh.)  It reheats wonderfully and holds very well.  It’s also a VERY cost effective main dish because a little shredded pork goes a long way on a sandwich, as you’ll find out below.  In short, pulled pork sandwiches using this pulled pork recipe are my ALL TIME, GO-TO FAVORITE large group main dish choice.

Pulled Pork Nachos

Make it yourself – or assign it out.

When it comes to cooking your pulled pork for a large group, you have several options: 1) You can cook it ALL yourself, or 2) You can assign it out to volunteers to make in smaller batch sizes to meet your needs.

I have cooked up to 250 servings myself, which is about the most you can process effectively in one session, and that’s assuming you have 2 ovens. It’s a bit of a trudge, and most of the time involved is inactive, but it’s certainly do-able.  However, if you have limited bandwidth or you’re in charge of the entire meal, I’d assign it out.  Just send your volunteers a link to this page.

How much pork will my guests eat??

One of the biggest questions on your mind is undoubtedly ‘how much raw pork should I buy to effectively serve my guests??’   At least that’s the one that caused me to lose the most sleep the first several times I fixed this for a large group.   A more detailed answer to that question is below. The short answer is your guests will eat between 2.5 to 5 ounces of cooked pulled pork each.  That’s a large variance!

The last large group pulled pork meal I fixed for 230 people, averaged 2.5 ounces of cooked pulled pork meat (in pulled pork sandwiches) per person. You’re likely to average 2.5 ounces if:  1) your pulled pork is served as a sandwich filling in regular smallish sized hamburger buns, 2) you use smallish tongs for serving the pork and, 3) it’s the last item on a buffet of at least 4-5 other items.  If that’s the case, your budget’s tight and you don’t want any leftovers, you can get by with that much.

However, that’s not what I would plan on.   Many of your guests (and me) will take up to 4 or so ounces.  To be safe, I would plan on 4 ounces cooked meat per person and you will have leftovers.

How do I know how much raw pork to buy ??

If you’re cooking for large group of people, this is a very legitimate question. Too much and you’re over budget, too little and people go home hungry (Not on my watch!).   When I first started cooking for large groups, these were the kinds of questions that kept me from going back to sleep at 2:00 AM (I really need a hobby!).

This is how much raw pork I purchased for a Youth Conference dinner for 230 people.

Pulled Pork for a Crowd

Then I started second guessing myself and went out got 2 more 7 pound roasts.  And guess what?  (If you said I didn’t need the additional 2 roasts, reward yourself with a virtual vacation!)

After doing this more times than I can count, I now have a simple and proven formula:

How to Calculate the Amount of Raw Pork to Purchase

Here’s a safe and proven formula you’ll want to use to calculate how much RAW pork butt (also known as Boston Butt) you’ll need to buy. DISCLAIMER… I tend to calculate my pulled pork amounts slightly on the high side.  I would always rather have leftovers than run out of food.   BUT, you can never know for sure how people are going to eat, so don’t be surprised when your 30 Cub Scouts eat more than 30 high school football players.  Or if it’s a hot day, and they’ve had several large meals earlier, don’t be surprised if your 30 high school football players don’t pig out.

Rule #1 –  Plan for 1 pound of finished pulled pork feeding 4 people.

1/4 of a pound (4 ounces) is a nice size serving on a plate or bun.  (Actual consumption will likely be closer to 2.5 – 3 ounces, but 4 ounces is a safe number to use.)

Rule #2 – expect 65% yield when cooking pulled pork.

65% yield means that if you start with a 10 pound raw pork butt you will end up with 6.5 pounds of pulled pork.

Sample Calculation

Based on our two simple rules we can calculate how much pulled pork we’ll need for 100 people.

100 people/4 servings per lb = 25 lbs of finished pulled pork.

25 lbs of finished pulled pork / .65 (65% yield) = 38.5 pounds of raw pork required.

Adjustments to the Rules

Who are your Guests?

If you are feeding a group of kids or seniors adjust the equation to 5 people per pound (or 3.2 ounces each).  If you are feeding big eaters like athletes or fireman adjust to 3 people per pound (or 5.3 ounces each).

Are you are serving other meats?

If you are serving other main dishes in addition to the pulled pork you can reduce your amount to cook by 1/3.

Leftover Pulled Pork

My goal is to always have some leftover pulled pork.  That way we know everybody got as much to eat as they wanted.  You can keep the extra and freeze it.

Your Large Group Shopping List

Serving: 1 sandwich
4 ounces cooked pork per sandwich
2550100
Boston butt pork10 pounds raw pork butt
(which is 160 ounces)
20 pounds raw pork butt
(which is 330 ounces)
40 pounds raw pork butt
(which is 640 ounces)
These calculations assume 35% shrinkage of raw meat.(25/4 = 6.25) (6.25/.65 = 9.6 pounds or 154 ounces. Round up to 160 ounces.)(50/4 = 12.5) (12.5/.65 = 19.2 pounds or 307 ounces. Round up to 320 ounces.)(100/4 = 25) (25/.65 = 38.5 pounds or 616 ounces. Round up to 640 ounces.)
(To give you a rough idea, 154 ounces works out to 2 roasts of 4.75 pounds each)(To give you a rough idea, 307 ounces works out to 4 roasts of 4.8 pounds each)(To give you a rough idea, 616 ounces works out to 8 roasts of 4.81 pounds each)
Buns3055105
Butter (basting)1/2 pound1 pound2 pounds
½ tablespoon/bun(2 sticks)(4 sticks)(8 sticks)
Barbeque Sauce (2 ounces per serving)25 servings = 50 ounces50 servings = 100 ounces100 servings = 200 ounces
(.75 gallon)(1 and ½ gallons + 6 ounces)
For the Dry Rub2550100
ground pepper1 tablespoon + 1 teaspoon2 tablespoons + 2 teaspoons5 tablespoons + 1 teaspoon
ground cumin2 tablespoons¼ cup½ cup
onion powder2 tablespoons¼ cup½ cup
chili powder2 tablespoons¼ cup½ cup
Kosher salt2 tablespoons¼ cup½ cup
paprika2 tablespoons¼ cup½ cup
garlic powder4 tablespoons½ cup½ cup
brown sugar1 cup2 cups4 cup
For the Brine2550100
table salt1 cup2 cups4 cups
water2 quarts5 quarts10 quarts
cider vinegar2 cups1 quarts2 quarts
brown sugar1 cup2 cups4 cups
bay leaves4 bay leaves8 bay leaves16 bay leaves
Garlic, rough chopped (BUY IN THE JAR!)¼ cup½ cup1 cup

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Baked Beans

Baked Beans

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Betty’s Best-Ever Baked Beans

Best Ever Baked Beans

I’m excited to be sharing with you our family’s wonderful baked beans recipe: Betty’s Best-Ever Baked Beans!  These beans will become your new favorite BBQ side dish. They are so simple to make and they taste amazing. They are a must-have at family barbecues and a wonderful ‘cooking for a crowd’ side dish at cook-outs.

You’ll love the smell of the beans and sautéed onions, molasses, brown sugar, mustard, and bacon… all bubbling away in the oven while the flavors merge together.  And speaking of bacon….the bacon gets chopped and fried before going into the oven so you get a savory, bacon-y taste in every bite. It’s a nice compliment to the jam-y sweetness of the brown sugar and syrup.

These baked beans are the perfect side dish for potlucks, picnics and barbecues – easy to make and so good. They are sure to become a new favorite.

Pin for Later

Best Ever Baked Beans

Or it Make Now

 

Betty's Best Ever Baked Beans
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
Serving size:  4 ounces 

Serves:  20

Course: Side Dish
Cuisine: American
Servings: 20 people
Ingredients
  • 1 large (53 ounces) can Van Camps Pork & Beans
  • 1 medium (28 ounce) can Van Camps Pork & Beans 81 ounces total
  • 1 medium onion chopped
  • ½ cup brown sugar
  • 1 tablespoon pancake syrup
  • 2 tablespoons molasses
  • 8 bacon strips chopped
  • ½ teaspoon dried mustard
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a sauté pan, over medium heat, fry bacon until lightly browned. Pour out all but 1 tablespoon of the bacon grease. Remove bacon from the pan to a paper towel to drain.
  3. Sauté onion in the remaining bacon grease.
  4. Combine all ingredients in a large Dutch oven or heavy oven-safe pot.

  5. Bake 1 hour, 30 min at 350 uncovered.
  6. Let rest 10 – 15 minutes before serving.
Recipe Notes

Make in Slow Cooker These can also be cooked in the slow cooker set on low for 6 to 8 hours as well. They won't get that nice caramelized top, but they’ll still be delicious if you're in a pinch for time.

When serving these baked beans as part of a buffet line-up, I plan on about 4 ounces per person.   A 6 quart (192 fluid ounces) slow cooker will hold a double batch of this recipe, serving 44 – 50 people.  

An 8 quart (256 fluid ounces) slow cooker will hold a triple batch of this recipe, serving 66 – 70 people.

 

 

Want more Fabulous Side Dishes?

Ambrosia Salad

Ambrosia Salad is a great option for your next get together, served as either a side or as dessert.

Sweet Buttery Cornbread

This Sweet Buttery Cornbread is everything you’d expect from a great cornbread recipe. Crispy outside, moist inside with the right amount of buttery sweetness. You’ll find it’s as quick, easy as it is good.

Chili for a Crowd

Everyone will love this delicious, easy Chili for a Crowd! It comes together quickly and holds beautifully.

Best Pulled Pork

This is one of those recipes that you'll turn to over and over. It's flavorful and tender and juicy - it melts in your mouth. Once you try it, you'll be hooked.

I’m so excited you are making one of my recipes and I would love to see how it turns out!  Make sure to share the aloha on instagram and tag me@alohadreams so I can see your masterpiece!

Follow me on Instagram . Have fun cooking, and be happy!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Fruit Salad with Orange Vanilla Bean Dressing

Fruit Salad with Orange Vanilla Bean Dressing

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Easy Fabulous Fruit Salad with Orange Vanilla Bean Glaze

Fruit Salad with Orange Vanilla Dressing

Wow.  Ree Drummond has the best, and I mean the very best, Vanilla-Orange dressing for a fruit salad.  I. Wished. You. Could. Smell. THIS.  Wow. Just, Wow. It smells like you have been plopped down in the middle of an orange grove with a basket of vanilla pods. Wow.  You have to try this.  It’s so simple and so easy.  To ensure it coats the fruit well, I’ve thickened up the syrup.   Even with my few small changes, this is classic Pioneer Woman at her (always great!) best.

This is so easy.  You just make the simple syrup by boiling the sugar, water, orange juice and zest and you’re there.  Remove from heat to add the vanilla bean, let it cool and pour over the fruit.

And speaking of fruit, let’s talk about what kind of fruit holds best for large group serving.

Easy Fruit Salad for a Large Crowd

Successful Make Ahead Fruit Salad – All you need to to know:

  1. These fruits should to be served within a hour of preparation: bananas, kiwi.
  2. Apples and pear slices can be soaked for 10 minutes in a salt solution made from half a teaspoon of Diamond Crystal kosher salt dissolved in one cup of cold water.  After 10 minutes, drain them, pat dry or cover and refrigerate.  They will hold up to 2 hours this way.  When you’re ready to use them, a quick rinse under cold running water completely washes away any traces of salt.   This allows you to enjoy a fresh-tasting and good looking apple, well after it’s originally cut.
  3. These fruits can be served within 2 days of preparation: strawberries, pineapples, watermelon.
  4. These fruits can be served within 3-4 days of preparation: mandarin oranges (keep in the can until ready to serve), mangos, blue berries, grapes.

Obviously, this list depends on the condition of the fruits and veggies when you buy them. If something is in sad shape when you buy it, you can’t expect it to last a full week; use common sense and if something doesn’t look (or smell!) right, throw it out!

SIDE NOTE:  One of the best things I ate last summer was ice cold watermelon chunks.  We prepped a large batch of watermelon for a church Youth Conference, piled them on very large platters, covered them and for the next 2 days pulled them out to serve.  They were ice cold and WONDERFUL, but best of all they were just as good on day 2 (and even day 3) as day 1.

Glazing

  1. Storing your fruit in a soupy lake of glaze or dressing will cause it to degrade quicker.  You’ll want to drain and reserve the glaze, refrigerating it in a separately covered container.
  2. Refrigerate the fruit, covered.

 

Know your Quantities

Pineapple

An average pineapple peeled and cored should produce about 4.5 cups of fruit

Strawberries

A quart of strawberries, hulled and quartered, is about 4 cups

Blueberries

One pint of blueberries should fill 2 dry cup measures—and should come right to the top of the pint container in which they are sold. Chances are, your pint will weigh about 12 ounces…give or take a little.

 

Grapes

Seedless grapes weigh less on average than similar-sized grapes with seeds. When I measured my pound of seedless grapes it contained about 2.5 cups

 

 

Pin for Later

Fruit Salad with an Orange Vanilla Syrup

Or Make Now

Fruit Salad with Orange Vanilla Bean Dressing
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This smells heavenly!   All fruit except bananas, kiwi and apples are a good choice for this fruit salad.

NOTE:  If serving as one of several side dish items, most people will only take 1/2 cup and this should easily serve 35 - 40 people.

Course: Side Dish
Cuisine: American
Servings: 22 (1 cup) servings
Ingredients
For the Dressing
  • 1 1/3 cups granulated sugar
  • 2/3 cup water
  • 1/3 cup orange juice (juice of 1 orange)
  • 2 tablespoons orange zest (zest of 1 orange)
  • 1 vanilla bean , seeded
For the Fruit
  • 2 quarts strawberries - sliced (8 cups total)
  • 2 pints blueberries 4 cups total
  • 2 (23.5 ounce) bottles mandarin oranges - thoroughly drained (5 cups total)
  • 2 pounds green seedless grapes 5 cups total
Instructions
  1. In a small saucepan, add the sugar and water. Zest the orange over the saucepan. Then split the orange and juice the orange to produce about 1/3 cup of orange juice. Add orange juice to the saucepan and stir to combine.  

  2. Bring to a boil, then turn heat to medium low and simmer for 20 minutes to thicken.  While dressing is cooking, split vanilla bean and scrape out seeds. When dressing is done cooking remove from heat and stir in the vanilla seeds then store dressing in the refrigerator until cold. 

  3. Meanwhile, prep the fruit:  Wash the berries and grapes and hull and slice the strawberries.  Thoroughly drain the mandarin oranges.

MAKE AHEAD NOTE: Salad can be made to this point the day before. It's very important to store fruit and dressing separate, covered, in the refrigerator.
  1. When ready to serve, place fruit in a large bowl. Drizzle the dressing evenly over the fruit.  If necessary, thin dressing by adding 1 - 2 tablespoons juice or water.  Gently toss to coat all fruit.

 

Want More Fabulous?

 

Peaches and Cream Bars for a Large Group

Print Recipe Peaches & Cream Slab Pie For a quick and easy large group version of a peach pie, these Peaches and Cream Bars will have them lining up for seconds. The buttery pecan shortbread crust sets off the creamy peach filling. Top with fresh peaches if they’re in...

Red Hot Rose Apples

These apple roses are fabulous! Every time I serve them, folks are wowed. And they have no idea how easy they are - until they ask for the recipe and try them. You'll want to too!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Tropical Fruit Salad with a Ginger Lime Dressing

Tropical Fruit Salad with a Ginger Lime Dressing

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Tropical Fruit Salad with a Lime Ginger Dressing

Tropical Fruit Salad with a Ginger Lime Dressing

So tell me, does this look good, or what?  It is!!!  This is a fabulous salad for a large group or you can make it for your family.  The recipe is very easy.  The dressing can be brought together in minutes made the day before.  And, with the exception of the kiwi, the fruit can also be prepped the day before.   An hour prior to serving simply peel and slice the kiwi and add it to the rest of the fruit.  Drizzle the dressing over, gently toss to coat and serve.

And the taste?  Really, really good.  The zesty lime and ginger go great with the tropical fruit.  It’s not too heavy, and it provides a wonder sweet glistening drizzle.   If you can find star fruit, it would be fun to add one of those, sliced, to garnish the bowl.  This is a great dish to accompany the breakfast tacos.

Tropical Fruit Salad with a Lime Ginger Dressing

Pin for Later

Tropical Fruit Salad with a Ginger Lime Dressing

Or Make Now

Large Group

Fruit Salad with a Wonderful Lime Ginger Sauce for 40
Makes 40 servings (serving size: 3/4 cup)
Author: Betsy Edwards
Ingredients
For the Dressing
  • 4 tablespoons fresh lime juice
  • 4 cups powdered sugar
  • 2/3 cup pineapple juice
  • 2 teaspoon fresh ginger finely grated
For the Fruit
  • 2 (23.5 ounce) bottles mandarin oranges - drained!! (5 cups)
  • 8 large mangoes peeled and cubed into 1/2 inch chunks (6 cups)
  • 2 fresh pineapple - peeled and cored (49 cups)
  • 2 quarts strawberries - hulled and quartered (8 cups)
  • 12 kiwis - peeled and sliced (4 cups)
Equipment
  • 1 micro-plane grater
Instructions
  1. In a medium bowl, whisk together the lime juice, powdered sugar, and ginger until all the powdered sugar is dissolved. Cover and refrigerate until ready to serve.
  2. Cut fruit into bite-size pieces and combine in a large bowl. NOTE: If prepping the fruit the day before, don't cut up the kiwi.
MAKE AHEAD NOTE: Can be made up to this point up to 1 day in advance, keeping the dressing seperate. Cover both and refrigerate.
  1. Up to two hours prior to serving, peel and slice the kiwi. Add to the salad. Gently stir to distribute.
  2. Immediately prior to serving pour dressing over fruit, toss to uniformly coat and serve.
Recipe Notes

Did you know ginger can be stored up to 3 months in the freezer. Just peel it, wrap in a freezer proof bag and freeze. When ready to use, you can easily grate it with a micro-plane grater.

Family Size

 

Fruit Salad with a Wonderful Lime Ginger Sauce
Prep Time
30 mins
Total Time
30 mins
 

Makes 10 servings (serving size: 3/4 cup)

Course: Side Dish
Cuisine: American
Servings: 10 servings
Ingredients
For the Dressing
  • 2 tablespoons fresh lime juice
  • 2 cups powdered sugar
  • 1/3 cup pineapple juice
  • 1 teaspoon fresh ginger finely grated
For the Fruit
  • 1/2 (23.5 ounce) bottle mandarin oranges drained!! (1 1/4 cups)
  • 2 large mangoes peeled and cubed into 1/2 inch chunks (3 cups)
  • 1/2 fresh pineapple peeled and cored (2 cups )
  • 1/2 quart strawberries hulled and quartered (2 cups)
  • 3 kiwis peeled and sliced (1 cup)
Equipment
  • 1 micro-plane grater
Instructions
  1. In a medium bowl, whisk together the lime juice, powdered sugar, and ginger until all the powdered sugar is dissolved. Cover and refrigerate until ready to serve.

  2. Cut fruit into bite-size pieces and combine in a large bowl.  NOTE: If prepping the fruit the day before, don't cut up the kiwi.

MAKE AHEAD NOTE: Can be made up to this point up to 1 day in advance, keeping the dressing seperate. Cover both and refrigerate.
  1. Up to two hours prior to serving, peel and slice the kiwi.  Add to the salad.  Gently stir to distribute.

  2. Immediately prior to serving pour dressing over fruit, toss to uniformly coat and serve.
Recipe Notes

Did you know ginger can be stored up to 3 months in the freezer. Just peel it, wrap in a freezer proof bag and freeze. When ready to use, you can easily grate it with a micro-plane grater.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

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