Cooking Pork Roasts

[belah]

I know that this is a tractor forum but I just need a little advice. I've cooked meat all my life and always figured 1/2 lb of pork per person when I cook Boston Butts. I'm cooking for about 500 in a few weeks and just wanted to make sure that the 1/2 lb rule is what everybody else uses. There will be sides (ie..potato salad and beans and bread) and I will be smoking the pork on several large pits. This will be a family event so there will be women and kids in that 500. One person told me now he cooks 1/3 lb per person but I want to be sure to have enough. Tell me what yall think !! And yes U all are invited too !!!! Belah

 

[Rustyiron]

Belah, you got somthing against leftovers?
Wow, 500 folks, sounds like a good time, have fun!

 

[PossumHound]

In the past when I cooked BBQ for large gatherings I figured 20% wasteage (shrinking, excess fat, bone) then figured 1/3 pound per head assuming plenty of side dishes. So for 500 people:

500 X .33 = 165 pounds finished product

165/x= 80% (meat yield)= 206 pounds raw pork

PH

 

[belah]

Belah, you got somthing against leftovers?
Wow, 500 folks, sounds like a good time, have fun!

Gosh No,Rustyiron. I surely don't have anything against left overs--I love them but since I'LL be PAYING for all this pork I need to get the most 'bang for my buck'--know what I mean ??? Thanks for the post :thumbsup:

 

[moored4]

I cook for groups all so and I think that If your are doing the serving the portion amount can be controlled then the 1/3# is ok to use there might be some big eaters that might not get filled up but if the food is good they will not mind. If the line is serve yourself then go with the 1/2# amount. The other thing you have to consider is by your address this will be in Louisiana and those people know how to eat!! :licking: :licking: :licking:

As I all ways say "keep them pots black, shiny, and full of good Food and Fellowship!" Moore Cookie

 

[PossumHound]

On another note, if you have the equipment to support it I would forgo the roasts and cook whole hogs ( 200 pounds is 2 small to med hogs). Even though the traditional style here in Western NC is pork shoulders, I prefer the whole hogs as there is much more yummy, crispy skin when you're through. Plus you have the option of allowing folks to serve themselves from the grill (pig "picking"?) Just my preference.

PH

 

[moored4]

Another thought is see if you can get some hunters to get you several young feral hogs to cook. Cost -- something for the hunters :drink: !!

 

[Bird]

I'd bet the third of a pound per person would be more than adequate, but I always cook way more than needed when I cook for a group, so I'd likely use the half pound and have some of the family members carry home leftovers.:laughing:

 

[Chuck52]

I'd say you need to cook some pigs in the ground, but down there if you dig a pit do you get a pond?:laughing:

Chuck