Pulled Pork Golf Outing

[cameron101]

Good afternoon!

I am feeding about 65 people on Saturday. I am planning on pulled pork. I have to transport the finished product approx 1 hour via car to the charity golf outing. Any tips? Advice? I have never taken on a task like this... I am nervous! I am running a PitBoss Classic 700sq in. Possible or not?

 

[BigW.]

There are lots of threads on here about folks in similar situations or "how do reheat PP" etc. You'll get tons of tips. My only advice is make it beforehand. That is a lot of meat needed for hungry guys who have been drinking for 5 hours. Having someone serve will also help with portion control.

 

[cameron101]

There are lots of threads on here about folks in similar situations or "how do reheat PP" etc. You'll get tons of tips. My only advice is make it beforehand. That is a lot of meat needed for hungry guys who have been drinking for 5 hours. Having someone serve will also help with portion control.

I have done some research. What I came up with is about 25lbs raw. 6oz a person.

 

[jcam222]

1) Cook the day before 2) If possible smoke a small pan of chicken broth under the butts for use when mixing next day. 3) After you rest the butts in a cooler and towels for half to full hour go ahead and pull all of it. 4) next day defat the liquid. 5) I personally would transport the liquid and pulled meat cold and warm in a turkey roaster pan on arrival. 6) When you are heating the pulled pork mix in some of the juice you save until you get the taste and moisture you desire. Especially if it's the only protein I figure on 1/3 lbs per person. From a quantity standpoint to feed 65 people 1/3 lbs each you need around 38 lbs raw bone in butts. I'd go 40 to be safe as I hate running out. For average butts that is around 5 - 6 butts. To the point @BigW made if it's all drunk hungry guys you may want even more. That's especially true if it's self serve and not portioned out by someone serving.

 

[SmokinEdge]

Very much doable. I just cooked for a golf fund raising we figured about 100 people. For that I smoked 3 Packer brisket and two whole butts. They basically ate it all including sides.

I started cooking 2 days before the event. I pulled the pork into larger chunks placed in foil pans with lids and refrigerated, the brisket I left whole and sliced them cold the day of the event. Drove The meat there (about 1 hour) in the morning and they had roaster pans set up and ready to warm the meat up for about a 12-1pm feeding so we had about 3 hours for warm up. Everyone raved about it and we’re very happy. Plus it was easy on me not having to pull an all nighter.

EDIT to add: I cooked it all on a Yoder Ys-640.

 

[BigW.]

I have done some research. What I came up with is about 25lbs raw. 6oz a person.

You may want to double check that.
To be on the safe side, allowing for second-serves and leftovers, you’ll want to go with 1 pound of raw pork per person to end up with at least half a pound of cooked pulled pork.

 

[jcam222]

I have done some research. What I came up with is about 25lbs raw. 6oz a person.

You will be cutting it extremely close to say the least. IF you get a 60% yield you are slightly under 1/4 per person. If that's going to fly you'll need to weigh out the sandwiches and hope no one wants seconds

 

[SmokinEdge]

I have done some research. What I came up with is about 25lbs raw. 6oz a person.

Since brisket and pulled pork will yield close to the same after cooking, I’ll tell you that I cooked about 60# fresh weight for 100 people and was pretty spot on. So for your 60 people and PP I would think 35-40# raw weight would be close.

 

[912smoker]

Crock pot also works well for reheating the PP.

Keith