Plates or sandwiches?
Try ⅓ lb of cooked pork per adult for sandwiches with filling sides, or ½ lb when pork is the main part of the plate. These are adjustable planning portions. Smaller buns and lighter appetites may need less.
Ten adults at ½ lb each need 5 lb of finished pulled pork before adding leftovers. That is the serving weight, not the package weight.
Pulled pork quantities for a group
| Adults | Cooked meat to serve | Raw meat to buy |
|---|---|---|
| 6 | 3 lb | 5.5 lb |
| 10 | 5 lb | 9.5 lb |
| 20 | 10 lb | 18.5 lb |
| 30 | 15 lb | 27.5 lb |
These examples use I am not sure for trimming, one meat, and no extra food. They assume 55% of the purchased weight remains after trimming and cooking. Raw weights round up to the next half pound.
Portions and weight allowances are planning assumptions rather than USDA recommendations. Adjust the calculator for your guests and the cut you buy.
Use boneless pork shoulder for this estimate
The pork option assumes boneless shoulder. It does not include an allowance for a bone. If you buy a shoulder with a bone, this estimate can understate how much you need.
Choose your trimming level based on how much fat you expect to remove before cooking. I am not sure uses a moderate allowance. None still includes weight lost during cooking.
Leave room for the rest of the menu
With another meat selected, the planner divides the total cooked meat evenly. Choose your portion with the sides in mind and add extra only if you want leftovers or expect bigger appetites.
The bun option allows one bun for each full adult portion, with smaller servings for children and your extra food allowance included. Increase the count yourself for sliders or several sandwiches per guest.
Check your serving equipment
Make sure you have enough space to serve or refrigerate the pork. A shopping estimate cannot establish whether a slow cooker or tray will keep food at a safe temperature.
USDA advises keeping hot food at 140°F or above and cold food at 40°F or below. Check with a thermometer.