Pulled Pork Yield


 
K

Ken McCrary

TVWBB Super Fan
What would you all say your average yield of pulled pork to be served vs untrimmed weight of the butt in the beginning is? I cooked a couple of butts this past weekend and when I was bagging the leftovers to freeze I decided to weigh the bags to get around a pound per bag. Anyway adding what I was left with and guessing we had ate about a pound and dividing by the starting weight I came up with a yield of 29%. This seemed a little low to me. Granted it was a long cook and I discarded more bark than usual when pulling I was still surprised at the yield. Next time I will be more disciplined in recording starting and ending weights but I am curious and thought it would be interesting to see what everyone else yields on average.
 
Originally posted by Dave Bethke:
I get about 50%.

Did you remember to add in the weight of what you ate before packaging?

Dave
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I too always get right at 50% yeild. 29% sounds pretty low to me.
 
I did add my guess at what we ate to the finished total. I felt like that was a low yield. Like I said it was a long cook (21 hours)and not the smoothest either. So I'm not really worried about why it was low I'm just curious to set a baseline. Thanks for the input so far. Let's see what others say.
 
Did 2 last weekend. Started with each ~ 6 lb, trimmed down to 5 lb, ended up with ~ 3 lb pulled pork....so right about at 50% vs. untrimmed, 60% vs. trimmed.
 
You know what? Hindsight being what it is I wish I had saved some of it in a seperate bag. I bet it would be good chopped up fine when making brunswick stew.
 
I do bone in butts, and almost always get a yeild of less than 50%

I cooked 2 butts on sunday that weighed 17.46 lbs, and got a final yield of 8.25 lbs.

I figure about 45%
 
Originally posted by Ken McCrary:
You know what? Hindsight being what it is I wish I had saved some of it in a seperate bag. I bet it would be good chopped up fine when making brunswick stew.
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I can't imagine not leaving it all mixed into the rest of the pulled pork. It's got all of your flavor. It's my favorite part of a pulled pork sandwich.
 
My last cook (14 ½ hours @ 225) of two pork shoulders (boneless with fat cap, right out of the Costco bag, before mustard and dry rub) had a starting weight of 15.46 lbs and finish weight of 7.25 lbs. or 47% yield. I no longer rub them and let them sit in the refrigerator overnight as it draws out too much moisture. I rub them just before I put them on.
 
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