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You’ll want 0.33 pounds of cooked pulled pork for each large pulled pork sandwich. To be on the safe side you’ll need 0.66 pounds of raw pork to make 0.33 pounds of cooked pulled pork assuming you are serving 2 medium sliders per person. For this size slider, you would expect guests to have 2 each, depending on how many other sides and foods are available. Be prepared, because guests will usually have 2-3 of these sliders each, depending on what else is on the menu! Be sure to prep 0.66 pounds of raw pork to make 0.33 pounds of pulled pork, enough for 3 sliders per person.įor your standard run-of-the-mile-sized slider you want to pack it with at least 0.15-0.2 pounds of pulled pork. As a rule of thumb, you should still prepare ⅓ of a pound of cooked pulled pork per person but split depending on how many sliders each guest will be having.įor those bite-sized pull flavor bombs, you’ll want to pack them with 0.1 pounds of pulled pork each. If pulled pork sliders are on the menu, don’t be stingy with the hero of the dish.
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Nobody likes a slider that’s skimping on the meat. To make it easy, we’ve put it plain and simple below.
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So, you’ll want roughly 0.66 pounds of raw pork per person to get one third of a pound of cooked pulled pork. If you are having pulled pork with 3+ sides then you should have one third of a pound of cooked pulled pork per person. 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. If pulled pork is the main course, and you’re only serving 1-3 sides, then you want to have half a pound of COOKED pulled pork per person. Noting that you often add some liquid back at the pulling stage, such as apple juice and BBQ sauce. This is due to the melting of the fat and the evaporation and dehydration of the meat as it cooks. This is because during the cook raw pork shoulder loses around 30-40% of its weight, varying slightly if you’re getting bone-in or boneless. It has not been tested for home use.The most important rule when it comes to preparing pulled pork for a crowd is knowing how much raw pork to buy. This recipe was provided by a chef, restaurant or culinary professional. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Try not to lift the lid of the cooker at any other time. Add wood chips and spray the pork with apple juice every time you add new coals. Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat. The grill is ready when the charcoal has burned to a white ash. Do not leave at room temperature for longer than 1 hour. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Combine all the spices in a bowl, mix well.