BBQ Feast: Pulled Pork, Tri-Tip Tacos, and Coleslaw for a Crowd

Total Time

15 hr

Servings

Ingredients

For the Pulled Pork

70 pounds pork butt
as needed yellow mustard, for binder
as needed BBQ rub
as needed BBQ sauce
1500 buns

For the Tri-Tip Tacos

as needed tri-tip
as needed olive oil
as needed garlic salt
as needed black pepper
1500 tortillas
as needed pickled onions
as needed cilantro, chopped
as needed limes, cut into wedges
as needed jalapeños, sliced
as needed cheese, shredded
as needed salsa

For the Coleslaw

as needed cabbage, shredded
as needed carrots, shredded
as needed mayonnaise
as needed vinegar
as needed granulated sugar
as needed salt
as needed black pepper

Instructions

1
Prepare the Pork Butt: Take 70 pounds of pork butt. Apply yellow mustard generously to the pork butt as a binder, ensuring all surfaces are coated. Generously apply BBQ rub over the mustard-coated pork butt, pressing it in to adhere. Place the seasoned pork butts on a large smoker.
⏱️ 60 min
2
Smoke the pork butts for 12 hours, maintaining a consistent low temperature (e.g., 225-250°F) until the internal temperature reaches 200-205°F and the meat is fall-apart tender. Once cooked, remove from the smoker and allow to rest briefly before shredding the pork using forks or meat claws.
⏱️ 720 min•🌡️ 225
3
Prepare the Tri-Tip: Take the tri-tip cuts. Coat the tri-tip with olive oil. Season the tri-tip generously with garlic salt and black pepper.
⏱️ 30 min
4
Grill the seasoned tri-tip over direct high heat for 4-6 minutes per side, then move to indirect heat to finish cooking to a medium-rare doneness (internal temperature 130-135°F). Once cooked, remove from the grill, tent with foil, and allow to rest for 10-15 minutes before slicing against the grain into thin strips.
⏱️ 30 min
5
Prepare the Coleslaw: Shred a large quantity of cabbage and carrots. In a very large mixing bowl or food-grade container, combine the shredded cabbage and carrots. Add mayonnaise, vinegar, granulated sugar, salt, and black pepper to taste. Start with smaller amounts and adjust as needed to achieve the desired flavor and consistency. Mix all the ingredients thoroughly until the dressing is evenly distributed throughout the vegetables.
⏱️ 60 min
6
Assemble Pulled Pork Sandwiches: Take a bun. Fill the bun with a generous amount of shredded pulled pork. Top the pulled pork with BBQ sauce.
⏱️ 30 min
7
Assemble Tri-Tip Tacos: Take a tortilla. Place sliced tri-tip onto the tortilla. Garnish the tacos with pickled onions, chopped cilantro, lime wedges, sliced jalapeños, shredded cheese, and salsa.
⏱️ 30 min
8
Serve: Serve the prepared pulled pork sandwiches, tri-tip tacos, and coleslaw to the guests. Ensure all components are kept warm or chilled as appropriate for serving a large crowd.
⏱️ 30 min

Kitchen Tools

large smokergrilllarge mixing bowlsmeat claws or forksknivescutting boardsserving utensilsfood-grade containers

BBQ Feast: Pulled Pork, Tri-Tip Tacos, and Coleslaw for a Crowd

15h

4 servings

For the Pulled Pork

70 pounds pork butt
as needed yellow mustard, for binder
as needed BBQ rub
as needed BBQ sauce
1500 buns

For the Tri-Tip Tacos

as needed tri-tip
as needed olive oil
as needed garlic salt
as needed black pepper
1500 tortillas
as needed pickled onions
as needed cilantro, chopped
as needed limes, cut into wedges
as needed jalapeños, sliced
as needed cheese, shredded
as needed salsa

For the Coleslaw

as needed cabbage, shredded
as needed carrots, shredded
as needed mayonnaise
as needed vinegar
as needed granulated sugar
as needed salt
as needed black pepper

Instructions

1
Prepare the Pork Butt: Take 70 pounds of pork butt. Apply yellow mustard generously to the pork butt as a binder, ensuring all surfaces are coated. Generously apply BBQ rub over the mustard-coated pork butt, pressing it in to adhere. Place the seasoned pork butts on a large smoker.
⏱️ 60 min
2
Smoke the pork butts for 12 hours, maintaining a consistent low temperature (e.g., 225-250°F) until the internal temperature reaches 200-205°F and the meat is fall-apart tender. Once cooked, remove from the smoker and allow to rest briefly before shredding the pork using forks or meat claws.
⏱️ 720 min•🌡️ 225
3
Prepare the Tri-Tip: Take the tri-tip cuts. Coat the tri-tip with olive oil. Season the tri-tip generously with garlic salt and black pepper.
⏱️ 30 min
4
Grill the seasoned tri-tip over direct high heat for 4-6 minutes per side, then move to indirect heat to finish cooking to a medium-rare doneness (internal temperature 130-135°F). Once cooked, remove from the grill, tent with foil, and allow to rest for 10-15 minutes before slicing against the grain into thin strips.
⏱️ 30 min
5
Prepare the Coleslaw: Shred a large quantity of cabbage and carrots. In a very large mixing bowl or food-grade container, combine the shredded cabbage and carrots. Add mayonnaise, vinegar, granulated sugar, salt, and black pepper to taste. Start with smaller amounts and adjust as needed to achieve the desired flavor and consistency. Mix all the ingredients thoroughly until the dressing is evenly distributed throughout the vegetables.
⏱️ 60 min
6
Assemble Pulled Pork Sandwiches: Take a bun. Fill the bun with a generous amount of shredded pulled pork. Top the pulled pork with BBQ sauce.
⏱️ 30 min
7
Assemble Tri-Tip Tacos: Take a tortilla. Place sliced tri-tip onto the tortilla. Garnish the tacos with pickled onions, chopped cilantro, lime wedges, sliced jalapeños, shredded cheese, and salsa.
⏱️ 30 min
8
Serve: Serve the prepared pulled pork sandwiches, tri-tip tacos, and coleslaw to the guests. Ensure all components are kept warm or chilled as appropriate for serving a large crowd.
⏱️ 30 min

Kitchen Tools

large smokergrilllarge mixing bowlsmeat claws or forksknivescutting boardsserving utensilsfood-grade containers