How to make a lot of Pulled Pork Sandwiches

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bbqdavarrow

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I have a chance to do a big event selling pulled pork sandwiches. the event is in October, I am thinking of starting to make the pulled pork and freeze it until the day of the event. Any suggestions/tips on what to do and what not to do would be appreciated.
 
Check your local HD rules on selling. Does it have to be prepared in a commercial kitchen? How will you be reheating, holding, serving and what will you do with the leftovers?
 
Many states like New Jersey prohibits you from preparing food at home or simular environment and selling it to the public.

Food has to be prepared in an inspected / approved commercial kitchen or food truck / cart. Inspection certificates are issued by your local Health / Food inspectors.
 
What Bryan said first off.

Second off, if what you mean if like 'I have a chance to vend a 5000 person festival, and I own a UDS'. You are not thinking this out very well. You need to have the right tools for the job.
 
when I do bigger events I cook before, up here we can cook offsite (trailer is hd licensed) warm at the site and serve...
 
I would not freeze the meat then try to reheat. By the time the meat thaws and reheats to proper serving temp you can just cook fresh. You can have some meat done early and hold over wrapped in a well insulated cooler to be served later while you throw more meat on. But diffently check with your local health dept for regulations.
 
Bbq Bubba said:
Nice job guys....ran him off? Lol
Click to expand...

Wow! No kidding!! The OP never said anything about cooking at home or what he has for equipment. He simply asked for tips on how to cook in advance. Lighten up people.

BBQdavarrow: It would be helpful to know how far in advance; a day or two or are you talking a week or two?
 
I can't speak to laws, regs, and all that, but I can tell you what I do for larger servings. I do fundraising cooks at my kids' school, teacher lunches, etc. I pre-cook the weekend before (this is pulled pork btw), get it cooled, vac-sealed and frozen, and boil in the bag on site. I'll do lots of 3# bags, then I'll have a couple 2# & 1# bags for towards the end of the event. This works really well for me.

If I were selling commercially, I think I'd want to cook fresh, but I can't say for sure without being in that situation. I do know that a big draw for selling BBQ is a smoker puffing out delicious smelling smoke - I cook MOINKs on site to get that smell in the air, and it does seem to draw 'em in.
 
acguy said:
Wow! No kidding!! The OP never said anything about cooking at home or what he has for equipment. He simply asked for tips on how to cook in advance. Lighten up people.

BBQdavarrow: It would be helpful to know how far in advance; a day or two or are you talking a week or two?
Click to expand...

Sounds like he wants to cook 3 months in advance. And sell it. :crazy:
 
Pretty new here and still learning the lingo but uh... What is a MOINK?

Nevermind, just searched it.
 
Last edited:
gtr said:
I can't speak to laws, regs, and all that, but I can tell you what I do for larger servings. I do fundraising cooks at my kids' school, teacher lunches, etc. I pre-cook the weekend before (this is pulled pork btw), get it cooled, vac-sealed and frozen, and boil in the bag on site. I'll do lots of 3# bags, then I'll have a couple 2# & 1# bags for towards the end of the event. This works really well for me.

If I were selling commercially, I think I'd want to cook fresh, but I can't say for sure without being in that situation. I do know that a big draw for selling BBQ is a smoker puffing out delicious smelling smoke - I cook MOINKs on site to get that smell in the air, and it does seem to draw 'em in.
Click to expand...

Smoking moinks to get the smell going is a great idea! Gonna have to remember that one. Thanks:wink:
 
  • Thanks
Reactions: gtr
coondogbbq said:
What's a moink?
Click to expand...

Bacon wrapped meatball (traditionally store bought frozen beef meatballs). Rubbed, smoked and glazed - people love 'em! Traditionally spelled in all caps as well.

Lots of info about them on this site.
 
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