Expert Verified by: David Chen, Culinary Analyst & BBQ Specialist
Planning a barbecue can be stressful when you don’t know how much meat to buy. Use our Pulled Pork Calculator to accurately estimate the raw pork shoulder (Boston Butt) needed based on your guest count, expected yield, and serving sizes.
Pulled Pork Calculator
Pulled Pork Calculator Formula:
Raw Weight Needed = (Guests × Serving Size) / (Yield % / 100)
Guests Fed = (Raw Weight × (Yield % / 100)) / Serving Size
Formula Source: AmazingRibs BBQ Science | Serious Eats Food Lab
Variables:
- Number of Guests: The total number of people you plan to feed.
- Raw Pork Weight: The weight of the pork shoulder/butt before trimming and smoking.
- Serving Size: The amount of cooked meat per person (usually 0.33 to 0.5 lbs).
- Estimated Yield: The percentage of weight remaining after cooking (typically 50% for pulled pork).
Related Calculators:
What is Pulled Pork Calculator?
A pulled pork calculator is an essential planning tool for Pitmasters and event hosts. Since pork shoulder significantly shrinks during the long smoking process due to fat rendering and moisture loss, calculating the “raw-to-cooked” ratio is crucial. This calculator solves the mystery of how much meat to buy at the butcher to ensure every guest gets a full plate without excessive waste.
Whether you are catering a wedding or hosting a backyard BBQ, understanding your Yield Percentage (which accounts for bone weight and fat loss) ensures you stay within budget while maintaining high food quality standards.
How to Calculate Pulled Pork (Example):
- Determine your guest count (e.g., 30 people).
- Choose a serving size (e.g., 0.33 lbs of cooked meat per person). Total cooked needed = 10 lbs.
- Assume a 50% yield. Since 10 lbs is only half of the starting weight, you need double that amount raw.
- Final Step: 10 lbs / 0.50 = 20 lbs of raw pork shoulder.
Frequently Asked Questions (FAQ):
Q: Why is the yield only 50%?
A: Pulled pork comes from the pork butt, which has a heavy bone and significant intramuscular fat (marbling). During the 10-15 hour cook, much of this fat renders away, and the meat loses water weight.
Q: Should I buy bone-in or boneless?
A: Bone-in is preferred for flavor and moisture. However, if using bone-in, your yield might be closer to 45% rather than 50%.
Q: What is a standard serving size?
A: For a buffet with multiple sides, 1/3 lb (0.33 lb) per person is standard. For “meat-heavy” crowds, aim for 1/2 lb (0.5 lb).
Q: Can I freeze leftovers?
A: Yes! Pulled pork freezes exceptionally well. Vacuum sealing it with a bit of apple juice or BBQ sauce preserves moisture for months.