Pork Butt shrinkage during cooking

Hawkeye43

Information I have been a been able to gather on the internet indicates that a pork butt will shrink about 30% during cooking.  Does this sound reasonable?  I have cooked butts for small groups before where shrinkage was not a large factor in calculating how much meat was needed.  Now I am planning to cook for a large graduation party and a small error  in that calculation could be deadly (for me that is).  Any guidance would be greatly appreciated.

bgebrent

Welcome.  Shrinkage in my experience is 25-30%. Have fun being the hero!

Hntnhrd

Pulled pork vacum seals and freezes very well. Cook way more then you need and have precooked meals sitting in the freezer that just need to be popped into hot water and enjoyed at a later date.

GoooDawgs

bhedges1987

Yeah I get about 25% loss

bhedges1987

Maybe more actually now that I think about it.

Conway_Twitty

Where does the meat go????  Out the stack?

JohnInCarolina

Like a frightened turtle

kl8ton

Thanks @GoooDawgs - you saved me from using the googler.

SmokeyPitt

I have never actually weighed it, but I have always read it is more like 40% shrinkage.  

lousubcap

If you want to stay conservative, figure on around 50% cooked meat yield from the raw weight (figuring a bone-in cut).  FWIW-

jak7028

lousubcap said:

If you want to stay conservative, figure on around 50% cooked meat yield from the raw weight (figuring a bone-in cut).  FWIW-

agreed on 50%, that way you know you wont run short.  40% on a bone in is probably more accurate, but I go with 50%.  

Leftovers = good
Running out = bad 

The bigger factor is who you are cooking for and how you are serving it.  More males and more adults means more meat per person.  If you are serving sandwiches, you will use less meat than just eating it plain.  If you are using larger hamburger buns you will go through more meat than serving it on something small like Hawaiian rolls.   

fishlessman

2.4 servings per pound is the rule,  how many servings is the difficult part.