Pulled pork for 30+ people?

[JPGators17]

A buddy just asked if I would make pulled pork for his dad's 70th bday party next weekend. He estimated 30-40 people, which is by far more than I've ever cooked for. A couple of questions come to mind:

1) I'll probably do two butts, so what size should I aim for to feed a crowd that size?
2) Should I keep them in the faux cambro and pull it at the party, or should I pull it at home and then put the covered trays in the faux cambro and take it to the party? I'm assuming the first option would be better, but not sure.

Anything else I need to consider for this cook?

[kmhfive]

I would normally assume at least 1/2 pound per person uncooked. So maybe three good size butts. I'd transport wrapped in the cooler and shred on location.

[Steve B]

I would agree with kmhfive . Three 7-1/2 to 8-1/2 butts. And definitely pull the butts at the party. Everyone will know that you did the cook and be in awe of your expertise. Should be a great time. Good luck.

[FireMan]

Yeah, it's really cool when they are in awe as you dazzle them with BS (check acronyms).

[HorseDoctor]

In researching almost this exact question for a church dinner recently I read that, depending on who the crowd is, 1# pulled pork will feed 3 (2-4) people and you can expect to get about 50% return from fresh meat to pulled pork. From those guidelines 40 guests will take about 13-14# of pulled pork. That means you need to start with 26-28# of pork butts. Depending on size of the butt's, I'm thinking you would be safer starting with at least 3 good big butts (about 9# each). If you have room for that, great! Otherwise you can do one (or 2) a day early and refrigerate. Make life as easy as you can for yourself and pull them all ahead of time. Keep warm (or reheat) for the party. Nobody will notice if they are reheated and they probably aren't there to watch you pull pork. Rule #1 is better to have leftovers than hungry guests!!! You'll be the hit of the party! Good luck & have fun!

[EdF]

Your math works for me!

[Jerod Broussard]

Sammiches will require at least 10lbs raw product for 35 people.

[clkq4]

I typically shoot for 1/3 pound per person. This has always worked for me. I usually get right at 5 to 6 pounds from a 10 pound butt. So, 40 people would need about 13 pounds of pulled pork. I typically wrap them and put in a cooler with towels filling the open spaces. I sometimes put the towels in the dryer to heat them up.

[Mr. Bones]

Great tip, th' dryer!
Duly noted, and now, included in my repertoire!
Thanks fer th' tip!

[LA Pork Butt]

Well, are,you cooking Boston Butts or picnics. I typically cook tend pound Boston Butts and think twenty pounds of raw meat will do the trick. Picnics have more bone so the formula changes. You might want to explore how many women, how many folks over 70, and how many grade school children are expected. They eat less and maybe you can figure a more accurate amount to cook, but 20 pounds of Boston Butt is a safe number from my experience. Pull at the party and the meat will be more moist.

[JPGators17]

Sticking with butts.

[Notavegan]

I like to put people to work pulling the pork. Often times they stare w wide yes and want to touch and eat and ask questions. Great, wash up and pull it like this .... and you can get on to other duties at the same time. And they get an appreciation for the gazinta.

[Steve B]

Nice idea. I like it

[Mr. Bones]

My take?
Use 4 BIG Butts, Over-Guesstimate.
.5 lb per person, enjoy th' delicious leftovers

Definitely don't wanna run out,; it bruises a caterin' rep, or other, rather indelibly/permanently...

Don't. Be. That. Guy.!!!

Cambro, pull on site, where all can see Your Prowess, vs bein' a broke di¢k caterer who was not up to th' task...
Jus' my ¢2,
YMMV!!!

[scottranda]

Pull it at the party. The guests will enjoy it more because they will see it's more authentic.

[fuzzydaddy]

After pulling, crock pots (pre-heated) work great to keep it warm. You may need to add a little butter and water (or your preference) and stir periodically to keep the juices mixed up.

[Mr. Bones]

Broth, or better yet, hog renderin's will work, as well, fer moisture/flavour...
You Rock, fuzzydaddy !!!

[Steve B]

I haven't heard the term "pork love" but that would definitely give it any extra moisture your butt might need

Hum can I even say that????

[tbob4]

fuzzydaddy , You said what I was going to. For pulled pork parties I cook on day one and put in the crock-pot for party day. No guesswork on time and you can make it as pretty as you want it to be. Any "bad fat" can be separated out. I've also done the day one cook and day two "dutch oven in the smoker" thing. Same results but nice presentation - gives the impression you cooked it all that day.

[PaulstheRibList]

Yeah! I love cooking for parties! If it were me, I would cook 3 big boston butts, and, absolutely pull them on site, right before serve time.

Sams has a really simple wire chafing dish holder. You can use the regular foil pans and lids. If you keep that pull warm the guests will come back and snack the whole party. The $10 on that chafing wire and a couple of sternos will be well worth it.

Crock Pots will work as well, but I'm just so accustomed to the wire rack system, and I think it amps up the distinction between the fresh smoked and pulled meat you are bringing, and buying the bucket of commercial stuff from the store and warming it up in a crock pot.

What do you use for sauce on your pulled pork?

[JPGators17]

Thanks, I think I'll go with the chafing wire if it's that cheap. I was planning to have the sauces on the side. I'll make a tsngy Texas style i like, and have some sweet bsby rays or something store bought.

[BarBQ22]

Check out my post "Graduation BBQ Party"... 3 Pork Butts easy task my friend... I used crockpots. You can use oven if you don't have crock pots. Authenticity and cool points... Wake up at ?:00 smoke 4 hours and crock pot or wrap and place in oven. Depends on eat time. Just make sure to TRIM ALL EXTERIOR FAT BEFORE COOK! Then you won't get fat/grease in your crockpot/oven cook. Whatever BBQ Sauce you use thin it down with injection and rubs you are using before you place on smoker. I like peach flavor in my pork thus I use Jimenez peach nectar juice. You can get it in a Mexican market or (Hispanic/Mexican isle) of grocery store. If you like apple then use Mango nectar. You'll do just fine and good luck my friend.

[BarBQ22]

Oh and get GOOD QUALITY HAMBURGER BUNS... Don't get the cheap stuff.. That's just as important!

[Mr. Bones]

Are them th' ones what has alla th' lil' seeds up on 'em, like?