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Butter Pecan French Toast Breakfast Casserole

Butter Pecan French Toast Breakfast Casserole

by | Dec 19, 2018 | Breakfast, Large Group Cooking

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Butter Pecan French Toast Breakfast Casserole

Your family will fall in love with this Overnight Butter Pecan French Toast Breakfast Casserole recipe.  It’s perfect for Christmas morning breakfast.  You can assemble it the night before and wake up to a warm, custardy, french toast casserole with pockets of brown suger-y, crunchy, buttery bits nestled in between the lovely velvety bread pieces.

Great Breakfast for Large Groups

You’ll want to try the large group French Toast Breakfast Casserole for a Crowd recipe next time you’re cooking breakfast for 50 or more.  Your family reunion or girls camp will rave.   Made and assembled the night before, it requires minimal effort in the morning and is met with maximum excitement hot out of the oven.   The slices are much smaller than the recipe for 12, but if you serve several other items, they’ll be perfect.

What do you think?  Doesn’t this look good.

I got the idea for this from a local restaurant.   We went there with friends for dinner and they served the most amazing Butter Pecan Bread Pudding.  It was light and fluffy, with marvelous surprise chunks of crunchy brown sugar coated pecans nestled in between the bread.  It was so good we went back the next week.  And this time I was served a dense gummy lump of sodden bread with minimal pecans with absolutely no crunchy suger-y coating.  Sigh.  Since we generally conclude we can get better meals at home, I was faced with the challenge of recreating it.  I think you’ll be blown away with the results.  So much for that restaurant.

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping

Pin for Later

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!

Let's get Acquainted!

Or Make Now

Family Size

5 from 2 votes
Print
Betsy’s Butter Pecan Overnight French Toast Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This may just be the best French Toast Casserole you'll ever have.  The bread is sweet, but not too sweet and the crunchy butter pecan topping really takes it to the next level.  You'll enjoy it with, and without, syrup.

Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Betsy Edwards
Ingredients
Praline Topping:
  • 8 tablespoons (1 stick) butter , softened
  • 1/2 cup light brown sugar , packed
  • 1/2 cup pecans , chopped
  • 4 tablespoons flour
  • 1 (16 – 20 ounce) loaf Italian bread , cut into 1-inch slices then torn into 1-inch cubes
  • 1 tablespoon butter
  • 8 large eggs
  • 5 tablespoons granulated sugar
  • 1 cup milk
  • 3 cups heavy cream
  • 2 teaspoons vanilla
  • 3/4 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/4 teaspoon salt
Instructions
2 nights before serving:
  1. Slice the bread in 1 inch slices. Tear each slice into 1 inch pieces. Put the pieces of bread in the pan in an even layer. Let sit out on the counter, uncovered.
  2. Combine all ingredients for Praline Topping in a medium bowl, blend well, cover and set aside.
  3. Night before serving:
  4. Using 1 tablespoon butter, grease a 9" x 13" pan or deep 2-quart casserole.

  5. In a large bowl, combine 8 eggs, 3 cups heavy cream, 1 cup milk, 5 tablespoons sugar, 2 teaspoons vanilla, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon salt. Beat with a whisk until blended. Pour mixture over the bread slices. Using a wide flat spatula, mix by gently lifting and rearranging the bread pieces, making sure pieces all are covered evenly.

MAKE AHEAD NOTE: Can be made up to this point, covered with foil and refrigerated for up to 24 hours. It’s best if it sits at least 8 hours.
  1. When ready to bake, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread, pressing most of it into the spaces between the bread pieces. Bake about 40 minutes, or until puffed and lightly golden. Custard should be set, but still slightly wet.
  2. Sprinkle with powdered sugar and serve with maple syrup.

Large Group

 

5 from 2 votes
Print
Betsy’s Butter Pecan Overnight French Toast Casserole for a Large Group of 50
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
Course: Breakfast
Cuisine: American
Servings: 50 servings
Author: Betsy Edwards
Ingredients
Praline Topping:
  • 1/2 pound (2 sticks) butter , softened
  • 1 cup light brown sugar , packed
  • 1 cup pecans , chopped
  • 1/4 cup flour
  • 2 (16 – 20 ounce) loaves Italian bread , cut into 1-inch slices then torn into 1-inch cubes
  • 1 tablespoon butter
  • 16 large eggs
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 cups milk
  • 6 cups heavy cream
  • 4 teaspoons vanilla
  • 1 1/2 teaspoon ground cinnamon
  • ¼ - 1/2 teaspoon ground nutmeg
  • ½ teaspoon salt
Special Equipment
  • 1 21” x 13” x 3.5” Disposable Aluminum Pan Full Size Steam Table Pan
Instructions
2 nights before serving:
  1. Slice the bread in 1inch slices. Tear each slice into 1 inch pieces. Put the pieces of bread in the pan in an even layer. Let sit out on the counter, uncovered.
  2. Combine all ingredients for Praline Topping in a medium bowl, blend well and set aside.

  3. Night before serving:

  4. Using 1 tablespoon butter, grease a 21” x 13” x 3.5” disposable aluminum pan.

  5. In a large bowl, combine 16 eggs, 2 cups milk, 6 cups cream, 1/2 cup plus 2 tablespoons granulated sugar, 4 teaspoons vanilla, 1 1/2 teaspoon cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon salt. Beat with a whisk until blended. Pour mixture over the bread slices. Using a wide flat spatula, mix by gently lifting and rearranging the bread pieces, making sure pieces all are covered evenly.

MAKE AHEAD NOTE: Can be made up to this point, covered with foil and refrigerated for up to 24 hours. It’s best if it sits at least 8 hours.

  1. When ready to bake, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread, pressing most of it into the spaces between the bread pieces. Bake about 45 - 55 minutes, or until puffed and lightly golden. Custard should be set, but still slightly wet.

  2. Sprinkle with powdered sugar and serve with maple syrup.

Looking for more fantastic Breakfasts for a Crowd?

There are many excellent choices on my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes. Including this one:

Tater Tot Breakfast Casserole for a Crowd

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

read more
Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

read more
Breakfast Pizza for a Crowd

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

read more

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!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

by | Dec 11, 2018 | Breakfast, Large Group Cooking

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Fantastic Tater Tot Breakfast Casserole for a Crowd

(and a perfect size recipe for your family)

Whether you’re cooking for a crowd or just making breakfast for your family this holiday season, you’ll love everything about this Tater Tot Breakfast Casserole for a Crowd recipe.  It’s crowned with crispy, crunchy tater tots and teeming with all your breakfast favorites including sausage, cheese and eggs; all in an easy to assemble dish.  If you have family in for the holidays you’ll definitely want to put it on the menu.

Great Breakfast for Large Groups

This is also another fantastic large group breakfast recipe – perfect if you’re cooking for a family reunion, planning a girls camp breakfast recipe or any other breakfast for a crowd situation that might arise.   And it’s not just a matter of simply increasing the quantity.  I’ll show you some terrific short cuts when cooking casseroles for a crowd and answer the many questions that are probably bubbling up in your mind.

A Tasty Treat for your Friends & Family

As a make ahead breakfast casserole, it doesn’t get any quicker or more delicious than this.  We had many people coming back for seconds and thirds when I served 3 pans of it to 130 people for our Church Christmas Breakfast this year.   If you have 12 – 20 guests, the 50 serving recipe would easily handle them for several breakfasts.  Or make the smaller Family size recipe to serve 12-15.

Quick and Easy Either Way

The great thing about this dish is that it comes together quickly the night before and is simply the BEST Breakfast Casserole I’ve ever had.  It’s a perfect breakfast for this holiday season.   Let me show you how easy it is to make (regardless of whether if you’re making it for 5 or 50!)

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

 

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping (Coming Next!)

Here’s some tips you might find interesting if you ever have to cook for a crowd.

If you’re cooking the smaller version for your family, you can go ahead and fry up the sausage on the stove top.  But if you’re making the Breakfast Casserole for a large group, you really don’t want to fry up 6 pounds or more of sausage.  At least I sure don’t. Here’s the handy time-saving solution:  Any time you’re cooking sausage (or crumbled hamburger) for more than 50, simply do it in the oven.

Just spread out the sausage in an even layer over the bottom of several large disposable aluminum pans, breaking it into small pieces with your hands, like the picture below. In this case I  have 2 large pans, each serving 50.  And 2 smaller disposable aluminum pans, each serving 25.  The reason I used the 2 smaller pans was to give me an even number of pans for each of the 2 serving lines I set up. Cook initially for 30 minutes.

After 30 minutes, remove the sausage from oven and break larger pieces into smaller pieces with your hands or a plastic spatula. Then return it to the oven and continue cooking until it’s brown and cooked through, about 10 – 15 minutes more.  It looks like this prior to breaking it into smaller pieces.

Now let me answer some of those questions that are undoubtedly bubbling up in your mind if you’re cooking breakfast for a large group:

Is this an EASY breakfast casserole for a crowd?

This sure is. To save time and mess instead of frying up the sausage on the stove top, the large group recipe is modified to simply cook it in the oven. Meanwhile you not only avoid the mess, you can be breaking the eggs and mixing the rest of the ingredients.  This is especially handy if you’re making several batches!

How much will 50 people eat?

This is probably the biggest question most people have when cooking for a crowd.  Over the years I have found a wonderfully simple solution.  Regardless of what you’re serving, a 21” x 13” x 3.5” disposable aluminum pan will produce 50 main dish servings.  (If you’re serving a side dish it often produces 60 – 75 servings.)  You can fit two of these pans in a standard oven, each pan serves 50, so each oven can produce 2 pans for a total of 100 servings.  The casserole in the picture below comfortably served 50 people no problem!  Click here to order these pans.

How long should I cook a casserole for a large group?

This is probably the second biggest question most people have when cooking for a crowd.  I put this casserole (cold from the refrigerator) in the oven at 8:45 on a center rack. At 10:15 (1 hour and 30 minutes later) the edges were done, but the center was still fairly liquid. The top however was perfectly golden brown.  I covered it with aluminum foil and cooked it 15 minutes more.  At 10:30 (1 hour 45 minutes total cook time) it was perfect.

How much longer will it take to cook 2 large casseroles in the oven at once?

Your large group casseroles will typically take 15 percent longer to cook if you are cooking 2 dishes at once.  Make sure the oven is fully preheated before inserting the dishes, and to ensure even cooking, rotate the dishes halfway through.  Last time I did this, one casserole in a 21” x 13” x 3.5” disposable aluminum pan took 1 hour 45 minutes to cook perfectly, two (each in a 21” x 13” x 3.5” disposable aluminum pan) took 2 hours and 15 minutes.

How long does the casserole stay warm out of the oven?

I removed the casserole from the oven at 10:30, covered it with aluminum foil and while it was at its best up to 15 minutes later, it was still warm even after sitting for 30 minutes (allowing you plenty of time to assemble the troops).

Can the casserole be made in advance?

This breakfast casserole is fantastic for a make-ahead dish to spare you getting up with the roosters. Whether you’re prepping for breakfast the next day or making a large batch to take to a brunch, it’s very easy to assemble. It can be whipped up at any time and kept in the fridge for 24 hours before baking.

What’s the best way to store and transport a large group casserole?

Through some (very painful) trial and error (the one noise you DON’T want to hear coming from the back of your CR-V (filled with multiple large capacity slow cookers full of wonderful green beans, onions, bacon and lot’s of wonderful green bean juice) as you are careening around the corner, racing to feed a 150 member cast and crew of the Savior of the World is GLUG, GLUG, GLUG) I’ve found that the best way to store and transport food for a large group is in 2 gallon baggies.  I place these 2 gallon baggies filled with with the food in the refrigerator, preferably sitting in one of the large disposable pans I’ll be using to cook them in if I have room.  This saves time and minimizes mess should the baggie leak.

If I’m cooking them elsewhere, I transport them sealed in the baggies too.  Again, it saves a world of heartache (and CR-V mess) (despite extensive cleaning, the CR-V STILL smells WONDERFUL.)   Then when I’m ready to cook the casseroles, I simply empty out the baggies into the pans and put the pans in the oven.  NOTE: If you are doing this for this recipe, DO NOT ADD THE TATER TOT TOPPING until just before you are ready to put the casserole in the oven.  Otherwise, the tater tots will get soggy.

Pin for Later

Tropical Summer Salad
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!

Let's get Acquainted!

Or Make Now

Family Size

5 from 5 votes
tater_tot_breakfast_casserole for a crowd of 50
Print
Family Size Tater Tot Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: American
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 1 pound mild pork sausage
  • 7 large eggs
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 1/2 cup cheddar cheese - shredded
Topping
  • 1/2 (32 ounce) package Mini tater tots
  • 2 teaspoons seasoned salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium frying pan over medium high heat, add sausage and cook until brown and cooked through, about 10-15 minutes.
  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. Whisk the eggs. Add milk, onion powder, garlic powder, salt, pepper, and seasoned salt. Stir in cooked sausage. Fold cheddar cheese into egg mixture.
  5. Pour mixture into the baking pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 teaspoons seasoned salt over tater tots.
MAKE AHEAD NOTE: If not baking right away, cover tightly with foil and chill in refrigerator until the next morning.
  1. When ready to bake move oven rack to middle position and set oven temperature to 350 degrees. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for about 45 minutes. Let rest at room temperature for 5 minutes then slice into 3 rows by 5 slices.

Large Group

 

5 from 5 votes
tater tot breakfast casserole for a crowd of 50
Print
Tater Tot Breakfast Casserole for Crowd of 50
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
 
One casserole will take about 1 hour 45 minutes to cook perfectly, cooking two casseroles in the same oven will typically take between 2 hours to 2 hours and 15 minutes.
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 6 pounds mild pork sausage
  • 3 dozen large eggs (36 eggs)
  • 4 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 tablespoons seasoned salt
  • 2 cups cheddar cheese shredded
Topping
  • 1 1/2 (32 Ounce) package tater tots
  • 2 tablespoons seasoned salt
Special Equipment
  • 21” x 13” x 3.5” Disposable Aluminum Pan (Full Size Steam Table Pan)
Instructions

  1. Preheat oven to 350 degrees.

  2. Spread the sausage in an even layer over the bottom of the disposable aluminum pan and cook for 30 minutes. Remove from oven and gently break any larger pieces into small bite-size pieces with a spatula. Return to oven and continue cooking until sausage is brown and cooked through, about 10 - 15 minutes more.

  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.

  4. In a very large bowl, whisk the eggs then add 4 cups milk, onion powder, garlic powder, salt, pepper and seasoned salt.  Pour into the aluminum pan containing the cooked sausage, add the cheddar cheese and mix well.

MAKE AHEAD NOTE: If not baking right away, pour mixture into 2 gallon baggies set in pans (to contain any leakage) and chill in refrigerator until the next morning.

  1. When ready to cook, When ready to bake, if baking 1 casserole in the oven move oven rack to middle position and set oven temperature to 350 degrees. If baking 2 casseroles, adjust racks evenly between top and bottom of oven.  Pour mixture into the aluminum pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 tablespoons seasoned salt over tater tots.

  2. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for a bout 1 hour and 45 minutes (or 2 hours to 2 hours and 15 minutes.) Casserole is done when a knife inserted in center come out just slightly moist and casserole no longer looks soupy in the middle. Let rest at room temperature for 5 minutes then slice into 3 rows by 16 slices for 48 total pieces.

Looking for more fantastic Breakfasts for a Crowd?

Here are several more excellent choices.  You should also check out my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes.

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

read more
Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

read more
Breakfast Pizza for a Crowd

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

read more

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!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Asian Lettuce Wrap for a Crowd

Asian Lettuce Wrap for a Crowd

by | Aug 18, 2018 | Large Group Cooking, Main DIsh

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Easy Delicious Chinese Food

Asian Pork & Ginger Lettuce Wraps

What’s the BEST way to make an Asian Chicken Lettuce Wrap?  Don’t.  Make an Asian Pork & Ginger Lettuce Wrap.   It’s way more juicy and flavorful than chicken ever was.   If you’re looking for a fun, great tasting, EASY meal for this week, Asian Pork & Ginger Lettuce Wraps are for you.  Your family will love them and you will too since they take less than 30 minutes to bring to the table.

We really like P.F. Chang’s Asian Lettuce Wraps.  Just going to P.F. Chang’s is fun.  For us that means a trip to the Plaza.  I rarely buy anything at the Plaza (except at The Better Cheddar where I can’t pass up the duck pate or cheese and crackers…)  but P.F. Chang’s is a treat and the Lettuce Wraps are a favorite.  It’s also a great dish to cook at home when you want to WOW their socks off but you don’t want to spend much time in the kitchen.

For some reason, I always assumed the Lettuce Wrap filling was difficult to make.  And you know what?  It’s not.  In fact, you don’t even need a wok to make these wonderful Lettuce Wraps.  Try ’em this week for yourself.

Here’s all it takes:

1. Brown some ground pork with some sliced mushrooms and onions.

2. Punch it up with aromatics like ginger, soy sauce, hoisin sauce, rice wine vinegar and garlic.  Then add in water chestnuts and shredded cabbage for some crunch and texture and you’re done!

Great Chinese Recipe for a Crowd

Believe it or not, this is a fantastic Chinese Recipe for a large group.  Use Leaf Lettuce instead of the more tender Butter Lettuce, it’s sturdier and easy to pull apart.  In fact, all it takes is only a well-placed slice about 1 inch from the root end to break the head into about 15 leaf servings.  The pork can then be cooked in large quantity in the oven while the aromatics are cooking on the stovetop and that’s it!  That’s all it takes to put a dish on the table that will be bringing them back in droves for seconds.

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!

Let's get Acquainted!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Asian Lettuce Wraps for a Crowd
Print
Asian Pork & Ginger Lettuce Wraps
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Asian Pork & Ginger Lettuce Wraps are a true 20-minute meal, they can easily be made ahead and will keep for several days in the refrigerator.  They freeze beautifully and can be easily reheated on your stovetop.

Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 10 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped chives
  • 1 tesaspoon Sriracha
Lettuce Wraps
  • 1 head butter (bibb) lettuce (12 - 15 leaves each) - or leaf lettuce
  • 1 pound ground pork - can substitute chicken if desired
  • 2 teaspoons sesame oil
  • 1 pound button mushrooms - sliced
  • ½ large yellow onion - chopped
  • 2 cloves fresh garlic minced (about 1 tablespoon)
  • 3 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 (8 ounce) can water chestnuts - chopped and drained
  • 1 ½ cup shredded cabbage
  • 1 bunch green onions chopped
  • 1 tablespoon white sesame seeds
Instructions
Make the Dipping Sauce

  1.  In a small bowl, combine the dipping sauce ingredients and whisk until fully mixed.  Set aside or cover and refrigerate for up to 3 days.

Make the Lettuce Wraps
  1. Cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.

  2. To a large skillet, add ground pork and cook over medium high heat until browned and cooked through, stirring often. Remove the pork from the pan to a plate, and set aside. 

  3. Heat 2 tablespoons of sesame oil in the same skillet, reducing heat to medium-high heat.  Add the onions and mushrooms.  Sauté until onions are tender and translucent and the mushrooms are golden brown, stirring frequently.  

  4. To the mushroom onion mixture add the garlic, stirring about 30 seconds until fragrant.   Add the cooked pork, soy sauce, hoisin sauce, ginger, rice wine vinegar, drained water chestnuts, and shredded cabbage, to the pan, stir, and cook until the cabbage just begins to wilt, about 3-4 minutes.

MAKE AHEAD NOTE: The chicken mixture can be made to this point and refrigerated, covered for up to 4 days or frozen for up to 2 months. To re-heat, warm on the stovetop over medium heat until hot.

  1. To serve, pile the lettuce leaves on a plate and transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Or place a generous spoonful of chicken mixture in the middle of a lettuce leaf, and eat right away. Can serve with green onions and white sesame seed sprinkled over.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Large Group

 

Chicken Lettuce Wraps for a Crowd
Print
Asian Lettuce Wraps for a Crowd of 50
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Don't be intimidated. These Asian Chicken Lettuce Wraps are not only a HUGE CROWD PLEASER, they are easy to make, can be made ahead and will keep for several days in the refrigerator. The filling freezes beautifully and can be easily reheated on your stovetop or in the oven.
Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 2 cups water
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 1/4 cup chopped chives
  • 1 tablespoon Sriracha
Lettuce Wraps
  • 5 heads leaf lettuce (12 - 15 leaves each)
  • 5 pounds ground pork - can substitute ground chicken breast if desired
  • 1/2 cup sesame oil
  • 5 pounds button mushrooms - sliced
  • 2 1/2 large yellow onions - finely chopped
  • 10 cloves garlic - minced, about 4 tablespoons - use the stuff in a jar
  • 1 cup soy sauce or to taste
  • 1/2 cup plus 2 teaspoons hoisin sauce
  • 2 1/2 teaspoons freshly grated ginger
  • 1/2 cup rice wine vinegar
  • 5 (8 ounce) cans water chestnuts - drained and finely chopped
  • 7 1/2 cups shredded cabbage
  • 2 tablespoons white sesame seeds
  • 4 bunches green onions chopped
Special Equipment
  • 1 20-3/4" x 12-3/4" x 4" disposable aluminum pan (this is a full-size) steam table pan
Instructions
Make the Dipping Sauce
  1. In a large bowl, combine the dipping sauce ingredients and whisk until fully mixed. Set aside or cover and refrigerate for up to 3 days.
Make the Lettuce Wraps
  1. Within 4 hours of serving, cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.

  2. Pre-heat oven to 350 degrees F.   Place ground pork in the disposable aluminum pan,  breaking it up and spreading evenly.  Bake until browned and cooked through, stirring several times to break it up, about 50 - 60 minutes. When done, remove the pork from the oven, break up into small 1/2 size pieces  and set aside.

  3. Meanwhile, in 1 - 2 large skillets over medium heat, add the sesame oil, onions and mushrooms. Sauté until mushrooms are tender and golden brown and the onions are translucent and soft, stirring frequently.

  4. To the mushroom and onion mixture, add the garlic, reduce heat to medium and cook 30 seconds or until fragrant, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, water chestnuts and shredded cabbage to the pan, stir, and let simmer 2 minutes. Remove from heat and set aside.

  5. Add the mushroom and onion mixture to the disposable pan containing the pork. Mix well to thoroughly combine.

MAKE AHEAD NOTE: The pork mixture can be made to this point and refrigerated, covered for up to 3 days or frozen for up to 2 months. To re-heat, warm in 350 degree oven for about 20 minutes or until hot. Taste and add a bit of water or chicken broth if too dry.

  1. To serve, pile the lettuce leaves on a plate. Serve the hot pork mixture from the pans, sprinkling with white sesame seeds and 1 bunch green onions cut on the diagonal. Serve the dipping sauce in several bowls with spoons to allow people to spoon over the chicken mixture.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

read more
Hawaiian Slow Cooker Kalua Pork

Hawaiian Slow Cooker Kalua Pork

Another great, super-easy make ahead recipe. 10 minutes work, overnight unattended low and slow cooking, and you’ve got mouthwateringly tender luau-style Kalua pork. Really easy. REALLY good!

read more
Beach Baby Pudding Cups

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

read more
Hawaiian Pineapple Cheesecake Bars

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

read more
Hawaiian Wedding Cake

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

read more

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!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Easy Cooler Corn on the Cob for a Crowd

Easy Cooler Corn on the Cob for a Crowd

by | Jun 20, 2018 | Large Group Cooking, Side Dish

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Easy Cooler Corn for a Crowd

Want to know the easiest way to serve corn on the cob to 50 or 100 or even 300 plus?
Just cook it in a cooler.
Cooler Corn is the simplest method I’ve found to cook corn for a crowd.  I’ve used it at Girls Camp, serving over 250, Youth Conference, serving 230 and anytime I need corn on the cob for a large group – this is my ‘go to’ recipe of choice.   It will become yours too!

It’s Incredibly Easy.

Here’s Everything you need to Know:

 

The Corn

You can use this approach with any amount of corn up to 400 half ears or 200 full ears.  Just make sure you don’t fill the cooler more than 3/4 full with corn – otherwise there isn’t enough room left over to add sufficient water to effectively cook it.   I generally break or cut the corn in half after shucking it so that 1 ear serves 2 guests (actually, I generally have someone ELSE break or cut the corn in half after THEY get done shucking it).   You’ll find a half ear is more than enough with your additional menu items.

 

The Coolers

You can fit up to 350 half ears of corn or 175 full ears in two 150 quart coolers.  400 half ears or 200 full ears will easily fit into two 165 quart coolers.

 

The Process

  • Husk the corn, then if desired, break the ears in half.    NOTE: This is a great job for the youth in the group.  (Just sayin’)   Alternatively if you’re working with smaller batches, America’s Test Kitchen published a suggestion that works beautifully.  Simply cut off the stalk end of the corn a couple inches from the bottom, leaving the husk intact.  Microwave 1 ear for 2-3 minutes (2 ears for 4-5 minutes).  Remove the corn from the microwave, all you need to do is hold the top of the husk (the un-cut end) and shake.  The corn will slide right out.  (If not, give it another 30 seconds.
  • Up to 3 hours before serving, and at least 1 hour, start water boiling.
  • You’ll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers.
  • Divide the cobs evenly between your coolers.
  • Pour the boiling water into coolers with corn.
  • Close cooler lid and don’t open it for at least 30 minutes, or until time to serve.
Your corn will take about 30 minutes to cook.  It will stay warm in cooler for up to 3 hours as long as you don’t open the lid.

Serving Suggestions

You can serve directly out of the cooler(s) or place the corn in a large disposable aluminum pan, covered with aluminum foil.   Ether plan to have bowls of melted butter with brushes on the serving table, or pick up individual butter pats and serve with the corn.

Pin for Later

Tropical Summer Salad

Or Make Now

Here’s another delicious Corn Dish you’ll enjoy:

Mexican Street Corn Casserole

This fabulous casserole combines all the flavor of Mexican Street Corn without all the mess.  It’s a real treat around our home.

Here’s some other great Large Group recipes.

Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler

This lovely summer dessert combines sweet juicy peaches with a crunchy, buttery, golden brown cobbler. I served this at our Young Men and Young Women Church Camp, but it’s just as perfect for your family’s summer dinner cooked in the oven!

read more
Marvelous Meatball Sandwiches

Marvelous Meatball Sandwiches

Want a wonderful ooey-gooey, saucy, savory Freezer Meal Sandwich Recipe? These little meatballs are baked in the oven, heated with a great time-saving spaghetti sauce, and place on a crunchy hoagie roll slathered with garlic butter and melty Provolone cheese! And you have a Fan-‘freakin’-tastic sandwich (to quote Jeff).

read more
Easy Oven Rice for a Crowd

Easy Oven Rice for a Crowd

Don’t miss this one! Now you can make perfect rice EVERY TIME in just 30 minutes with this easy and proven recipe to cook rice in the oven. You’ll want to add this to your recipe box for sure.

read more
Butter Pecan French Toast Breakfast Casserole

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

read more
Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

read more
Asian Lettuce Wrap for a Crowd

Asian Lettuce Wrap for a Crowd

If you’re looking for a healthy recipe for your family but are tired of salad, these Pork & Ginger Lettuce Wraps are for you. They are really easy and really fast, on the table within 30 minutes from start to finish. But the best part of all is they are REALLY good! Whip up a batch for your family this week, they’ll LOVE them.

read more
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!

Let's get Acquainted!

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!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Hawaiian Slow Cooker Kalua Pork

Hawaiian Slow Cooker Kalua Pork

by | Mar 3, 2018 | Hawaiian Recipes, Large Group Cooking, Main DIsh

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Slow Cooker Kalua Pork

Slow cooker Kalua Pork is a quick and easy wonderful foundation for your family meal plan.  Combine it with my Hawaiian Beach Club Coleslaw for fantastic sandwiches.  Or enjoy it with my Maui Mango Barbecue sauce (coming this week).  It’s also an outta this world topping for a fabulous Kalua pork pizza with Maui Mango Barbecue sauce, pineapple tidbits and onions (also coming this week).  All wonderful, easy dishes for your family.

It’s also a great easy dish for a large group activity.

Want a luau with minimal work?  This is just what you’re looking for.  It doesn’t get much easier than this slow cooker Kalua  Pork.  It’s as close to the real thing as you’re going to get without buying a La Caja China (Which I have and love! More about cooking a pig in a La Caja China here) or digging a pit in your back yard.  Note: Another option you’re cooking for a larger crowd is this easy pulled pork for a crowd recipe

As you’ve probably guessed by now, I love, love, love make-ahead dishes that hold and re-heat well.  We like to entertain quite a bit and one of my cardinal rules (and it should be yours too!) when having company is to do as little at the last minute as possible. I generally plan to have only one dish on the menu which requires any last minute attention.   If I’m very familiar with the recipes, at most I’ll allow for 2 last minute dishes.  Anything more than that is just inviting stress and sub-optimal results.  And we all have enough stress without adding any self-imposed to the pile.

Before we jump in to the cooking let me tell you a bit about this recipe.   Kālua (pron. Kah-loo-a) is a Hawaiian word meaning to cook in an underground oven.  Kalua is a traditional Hawaiian cooking method utilizing an underground oven called an imu.   The word Kalua is also used to describe food cooked in this manner, such as kālua pig, a common luau or family gathering main dish.  Here’s an emu cooking a pig for a family gathering.

 

Slow Cooker Kalua Pork

The general method for cooking kālua pig in an emu consists of first digging a large pit and lining it with banana or ti leaves.  The leaves  insulate the pig, facilitating the steaming process, and adding flavor.  Next, ever abundant lava rocks are heated over an open flame until they are extremely hot.  These rocks are then placed in the pit.  Finally, a whole dressed pig is seasoned with Hawaiian sea salt and placed in the pit.  It’s covered with more banana or ti leaves, soil and hot lava rocks and left to cook approximately 8 hours.

Besides being roasted whole in an emu (which we’re not going to do, thank you very much), several things characterize kālua pig: 1) the  red Hawaiian salt seasoning, 2) the banana or ti leaves and 3) a slightly smoky flavor.

While you can certainly substitute Kosher salt, the red salt is fun and can be easily purchased here.  Since we’re trying to make this easy, we can manage a fabulous kālua pig without the banana or ti leaves.  We’ll mimic the smoky flavor with a bit of liquid smoke.  By the way, my kālua pig is cooking while we speak and I WISH YOU COULD SMELL IT.   Better yet, make one for yourself.  It’s incredibly easy and the meat, which falls off the bone, and is very tender and moist, with a slightly salty, smoky flavor that is just delicious.

 

Sold yet?   Great, let’s get started, shall we!

You’ll want to use a 4-6 pound Boston Butt roast like this one for the family-size recipe – or get a 9-10 pound roast if you’re cooking pulled pork for a crowd.

Begin by piercing your roast all over with a knife or fork. This enables the flavor from the salt and liquid smoke to penetrate the roast. Traditional Kaula pork is seasoned with red Hawaiian sea salt.  We always pick up a bag of this salt when we go to Hawaii on vacation, but you can save some money by taking a virtual romantic Hawaiian vacation here and purchasing the salt on-line here.

If you’re cooking a 4-6 pound roast, use 1 tablespoon red Hawaiian sea salt.  Here’s the roast with 1 tablespoon of the salt rubbed on top.

If you’re cooking a 9-10 pound roast, use 2 tablespoons red Hawaiian sea salt.

You can see it a bit better here.  I know this looks like a lot of salt – but trust me you’ll want to use the full amount of salt.   We’ll also be adding more later.  That’s ok.  This is the only seasoning this large cut of meat gets.  It’s also what makes the difference between an OK result and a GREAT result.

Next, put your roast in the slow cooker, fat side up.  Pour 1 tablespoon liquid smoke over the top of a 4 – 6 pound roast (and 2 tablespoons for a 9 – 10 pound roast).   Put the cover on the slow cooker and set to LOW. There is no extra liquid needed with the roast since it’s cooking low and slow

A 4-6 pound roast will be fall-apart tender after 7-8 hours on LOW.

It will take a 9 pound roast about 12 hours on LOW to cook to the point that it is fall-apart tender.  It will become fork tender after 10 hours, but you want those extra couple hours to make it shreddable.    NOTE:  Many slow cookers will only stay on for 10 hours on LOW.   You may need to set an alarm to remind yourself to re-set the slow cooker for another 2 hours on the LOW setting if it’s going to turn off after 10 hours.

Once your roast is fall-apart fork tender, remove it to a cutting board to shred.  Pour the liquid from the slow cooker into a fat separator and set aside.  Shred the roast.  Once your roast is shredded mix in at least 1/2 cup of the defatted the juice to keep it moist.  Serve immediately or return to the slow cooker to hold, covered, up to 2 hours on LOW setting.  NOTE:  If you’re going to hold for later serving, MAKE SURE TO reserve the remaining juice to add when you’re reheating it.

 Just look at how juicy this pork looks.  It’s loaded with flavor!

Slow Cooker Hawaiian Kalua Pork
 It’s fantastic with this Maui Mango Barbecue Sauce!  Stay tuned – recipe coming later this week…
Slow Cooker Hawaiian Kalua Pork
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!

Let's get Acquainted!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Hawaiian Kalua Pork
Print
Hawaiian Style Slow Cooker Kalua Pork - Family Size
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 5.25 pound raw pork butt roast cooked down to 48 ounces after the fat cap is removed for serving. This is 16 servings of 3 ounces each.
Course: Main Course
Servings: 16 servings
Author: Betsy Edwards
Ingredients
  • 1 (4 - 6 pound) pork shoulder or Boston butt roast
  • 1 tablespoon liquid smoke Hickory or Mesquite flavor
  • 1 tablespoon red Hawaiian sea salt
  • 1 teaspoon kosher salt (OR 1/2 teaspoon table salt)
Instructions

  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.

  2. Cook, covered, on LOW for 7- 8 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.

  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).

  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Large Group

 

Slow Cooker Kalua Pork
Print
Hawaiian Style Slow Cooker Kalua Pork - For a Crowd of 30
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 9 pound raw pork butt roast cooked down to 85 ounces after the fat cap is removed for serving. This is 28 servings of 3 ounces each. Plan on it serving 25 - 30.
Course: Main Course
Cuisine: Cooking for a Crowd
Servings: 30 people
Author: Betsy Edwards
Ingredients
  • 1 (9 pound) pork shoulder or Boston butt roast
  • 2 tablespoons liquid smoke Hickory or Mesquite flavor
  • 2 tablespoons red Hawaiian sea salt
  • 2 teaspoons kosher salt OR 1 teaspoon table salt
Instructions
  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
  2. Cook, covered, on LOW for 10 - 12 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.
  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).
  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

read more
Hawaiian Slow Cooker Kalua Pork

Hawaiian Slow Cooker Kalua Pork

Another great, super-easy make ahead recipe. 10 minutes work, overnight unattended low and slow cooking, and you’ve got mouthwateringly tender luau-style Kalua pork. Really easy. REALLY good!

read more
Beach Baby Pudding Cups

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

read more
Hawaiian Pineapple Cheesecake Bars

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

read more
Hawaiian Wedding Cake

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

read more

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!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Tropical Salad

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