Stampede Pulled pork for graduation

[Lineforeman]

I am doing pulled pork for my granddaughters graduation. I am planning on doing 7 approximately 9lbs butts figuring on ending up with 40 to 45 pounds of pulled pork when finished, I figured about 3people to a pound so should have enough for about 120 plus people. Does this seem about right? Then I was thinking about warming in the oven for about an hour at 250 or so befor putting I. The roaster to serve. Does this sound about right to everyone?

 

[SmokeOCD]

How far ahead of serving will the cook finish? Roaster pan - or roaster oven (those are awesome).
Your portions look fine - I think you only banking on losing 2lbs from raw to servable product may be a bit off. Good Luck!

 

[Jim6820]

If I were doing it, I’d plan on at least 8oz (2 per pound) portions. That would give you some wiggle room. And, as @SmokeOCD said, I think you will lose more than 2 pounds from raw to cooked. Feeding a group of 120+ is a bit dicey; especially the “+” part.

So, that would require 60# cooked and pulled pork. I would go with at least 9 butts of the size you were thinking. Any leftovers can be vacuum-packed and frozen.

Good luck with your cook.

 

[Lineforeman]

I guess I had always heard to figure 30% shrinkage when doing bone in butts so that is what I was using for a starting point.

 

[SmokeOCD]

I just checked elsewhere - there's tons of catering calculators out there as well.
1 butt per 10 people. 60% yeild (some say 50) 9lbs x 60% = 5.4lbs.
At 1/3lb that's 15 people, at 1/2lb that's 10. Me and @Jim6820 would definitely eat a 1/2 (if it was good).
Kids - could be as low as 1/4lb per person. Then sides play into it. More sides eaten, less meat needed.
It's like food calculus. I'll be tossing at least 10lbs deep fried cod today because I overestimated, which for me is way better than suffering the feeling I would have had running out of food.

 

[Mannydog]

I guess I had always heard to figure 30% shrinkage when doing bone in butts so that is what I was using for a starting point.

Damn, thinking like @C. Keeper already has me laughing like the immature 12-year-old boy I truly am.

 

[SmokeOCD]

Damn, thinking like @C. Keeper already has me laughing like the immature 12-year-old boy I truly am.

If he ever retires - I guess you're next in line for the job. Or you can be a duo like Batman and Robin.

 

[C. Keeper]

Damn, thinking like @C. Keeper already has me laughing like the immature 12-year-old boy I truly am.

Yep, the bone in butts got me wondering

 

[pungo]

I guess I had always heard to figure 30% shrinkage when doing bone in butts so that is what I was using for a starting point.

In my experience, I've measured 45-50% loss, though I discard most of the fat while I know many people incorporate the fat into the end product as they're pulling it
Depending what else is being served, figure a minimum of 1/3 to 1/2 lb per person. Best to error on too much, then vacuum seal and freeze the excess. I currently have ~20 lbs vacuum sealed in my freezer.

 

[Pete6737]

I’m curious of your final results/ numbers etc. Lurking here for a while. I have to know! Thanks.

 

[lowcountrygamecock]

We usually plan on 40% loss. 1/4 lb per person for sandwiches and 1/2 lb per person straight up no bun. Those numbers are for a meal heavy on the sides. Always have had extra at the end.