Pulled Pork Quantity


 
Stefan B

Stefan B

TVWBB All-Star
Howdy!

I know the answer is somewhere on the board but I was unable to find it quickly.

Anyhooo... making PP for 6 people on Sat and was just how much meat per person is a good amount? I've already got one butt in the fridge but it only weighs ~4 lbs. We will have some other veg but this is the only meat at the table. Left overs isn't bad either
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I'd go with about 1/2lb per person. So that means you would need to start off with a 6lb butt. I'd got with a 7lb butt to be safe.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stefan B:
Howdy!

I know the answer is somewhere on the board but I was unable to find it quickly.

Anyhooo... making PP for 6 people on Sat and was just how much meat per person is a good amount? I've already got one butt in the fridge but it only weighs ~4 lbs. We will have some other veg but this is the only meat at the table. Left overs isn't bad either
icon_wink.gif
</div></BLOCKQUOTE>

For 6 people I think a 4 lb. butt will be sufficient.... unless they're HUGE eaters.
 
Maybe i'll pick up another smaller 4lb'er just for good measure
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Planing on ~2hrs per pound i'll just get them going first thing Sat morning and should be ready by dinz! No need for an over nighter.
 
Expect a net yield of anywhere from 40-55% vs. pre-cooked weight for a bone-in roast. Consumption depends on the crowd-- 1/4 lb. per average eater; 1/2 lb. each if you're serving the high school football team. Split the difference and call it 1/3 lb. per person, and you should be OK. Putting the meat last on a buffet line tends to lower how much each person takes-- the plate already occupied by sides. Generally, most people err on the side of cooking too much, and that's OK, too, as pulled pork freezes and reheats well.
 
can never go wrong with more... and Luis, I couldn't agree with you more.

I've got 4 8lb butts injected & ready to be cooked, yet I'm only cooking for myself. The beauty of the vacuum sealer.
 
The 4lb'er should just be enough but agree you can't go wrong with cooking more.

The math: 4lb raw × 16oz/lb = 64oz ÷ 2 = 32oz cooked ÷ 6ppl = 5.3oz each
 
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