Pulled Pork question

Okeejohn · February 2009

I plan to do a pork butt (pulled pork) for about 30 people. How much should I get..about 20 pounder? And should I brine the pork butt??

Okeejohn

Crimsongator · February 2009

Brine is not necessary. Plan on 4 people per pound if a mixed group and 3 people per pound for men. If I recall, there is about 40% shrink in weight when cooked. so:

30 * 1/4 = 7.5 lbs of cooked meat
7.5/0.6 = 12.5 lbs of raw pork

30 * 1/3 = 10 lbs of cooked meat
10/0.6 = 16.6 lbs of raw pork.

Zippylip · February 2009

or double that if heavy drinking is involved :laugh: :laugh: :laugh:

Morro Bay Rich · February 2009

Check out Celtic Wolf's site. He does catering so he would know.

http://www.celticspiritbbq.com/methods/pulledpork.html

Eggtucky · February 2009

I don't think there is a 'KNOW' to this..I think there is a 'prefer'...I have never brined a pork butt..but i get it from a pretty good source that the flavor added to a pork butt by brining is eggceptional...just in case you wanna try...

3/4 C molasses
12 oz. pickling salt
2 qts. water
6-8 lb. boston butt

mix ingredients and add butt and something on top to keep butt submerged, I used a jug of water. Pickling salt is better because it dissolves in cold water but if you don't have any you can use kosher but you may have to heat to get it to dissolve and then cool. Keep in frig for min. of 8 hours preferably 12 hours.

Let us know if you try it and what you think..sposed to be pretty goot! :woohoo:

Little Steven · February 2009

Marc,

Nothig wrong with having some pulled pork in the freezer either.

Steve

Crimsongator · February 2009

I am sure glad Pete agrees with my numbers

Pulled Pork question

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