How much boston butt for 50 people

Bump the portion size to 8 oz if this will be plated rather than sandwiches. Thanks for the help guys. This party is on Labor Day weekend so I will post a new thread when I start the smoke. I can't see how you wouldn't have leftovers with lbs when you consider other eats.

Betty JPG oldschoolbbq Nov 1, If you have the time, I really like boiling in plastic bags to re-heat. You have a very low risk of heating it all up hotter than your finishing temp since water boils at roughly closer to at my elevation. Plus if you get the meat packed in the ziploc real tight, you won't lose moisture during the re-heat process. Even better is vacuum packed in the boiling water, if you have access to a vacuum sealer.

If you don't have one, Ziploc has a pretty good solution. You'll lose less surface moisture that way. Chef JimmyJ said:. Last edited: Aug 16, ThsMormonSmokes said:. I've never bothered to weigh out my finished product. I knew that there is a lot of loss due to bone, water, rendered fat, and skin that get weighed on the front end but don't make the final cut.

Am I understanding that right? And I suppose that assumes it's not one of those "flavor added" roasts? That's some expensive salt water, but I digress. Awesome feedback! I have another question! Do you all get fresh cut meat? One of the butchers I go to just has the pre packaged ones. I would like to buy fresh ones that are not pre packaged. Last edited: Aug 18, He also has you covered on portion size.

Plan on extra for the heavy handed portions, beside pulled pork spaghetti is always a good thing So the plan is to cook, cool and then reheat for service if I read correctly A few temps and times to keep in mind for this adventure When resting I will add some beer and apple juice concentrate to the pan.

Save the juices for later use I use 1 gallon freezer bags for this. I place about 5lb of pork and some of the saved pan juices in a bag. Seal and lay out flat for quick cooling. Reggie Korten Professional. How much does 10 lbs pulled pork feed? After accounting for bone, fat, and juices lost during cooking, a ten pound pork butt will yield roughly 5 pounds of meat.

Kapila Wittge Professional. How many pounds of pulled pork Do I need to feed 30 people? Generally, allow four to five ounces of boneless meat for each guest at lunch. Plan for a bit more meat, about five to seven ounces, if you're serving dinner to your crowd. For a party of 30 to 40 people , this works out to be nine to 12 pounds of pulled pork for lunch, and 13 to 17 pounds for dinner.

Boulaye Trott Professional. How many sandwiches will 10 pounds of pulled pork make? A whole butt can weigh in at 10 pounds , which yields enough pork for around 30 sandwiches. Urs Glaesner Explainer. Does Costco sell pulled pork? Aran Zentmeier Explainer. How many pounds of pulled pork Do I need to feed people? If you are cooking for 4 sandwiches per pound, you will need 50 lbs of finished meat, so lbs of precooked meat I'd most likely get a total of lbs of bone in butts to cook.

Some people figure 3 sandwiches per lbs, but that's big in my opinion.. Jozef Garrico Explainer. How many pounds of pulled pork Do I need to feed 15 people? Ok, but how much raw meat are you going to need? So to feed 20 average people, you'll need 15 pounds of raw pork from the butcher's shop of grocery store. Emanuela Awtomovitch Pundit. How many pounds of meat do you need per person?

Librada Sitt Pundit. How many pounds of pork Do I need to feed 25 people? For pulled pork , the standard rule of thumb is one-third to one-half pound of meat per person. When cooked and shredded, a bone-in pork shoulder will lose around 40 percent of its weight. For example, a raw pound pork shoulder or two 5-pounders will yield about 6 pounds of finished meat, serving 12 to 18 people. Plus, pulled pork makes for some incredibly delicious leftovers. Head on over to that resource for tips, tricks, and everything you need to know to get the most out of your BBQ leftovers.

Proper storage is the key to delicious leftovers and preserving the flavor of your pulled pork. Grab a sealable, airtight container or plastic freezer bag. Place your leftovers inside of the container and be sure to spoon in any excess juices that remain in your serving pan.

The juices are key to being able to have moisture and reheat your leftover BBQ properly. From there, place your airtight container into the refrigerator or freezer.

If refrigerated, you should plan to consume your food within 48 hours to ensure that it is safe to eat. Frozen pulled pork can technically last indefinitely, but in practice it will keep for about 3 months. After 3 months, your frozen food will start to deteriorate in flavor due to the dreaded freezer burn.

I hope this guide to how much food you should plan on preparing for your guests has cleared up the air for you! At the end of the day, choosing the right amount is a little bit of art and a little bit of science.

But depending on your audience and your setting, you might need to tweak that up or down. Thanks for stopping by, and let us know if you have any other thoughts or questions for us about the best way to serve your future BBQ feasts! Get in touch with us in the comments section below. Skip to content This content contains affiliate links. Contents [Click for Navigation] show.