Making Mouthwatering Pulled Pork Sliders for 50 Guests: A Step-by-Step Guide

Pulled pork sliders are the ultimate crowd-pleasing appetizer for any backyard barbecue, party, or event. When you’re cooking for 50 people, figuring out how much meat you need can be tricky. This comprehensive guide will walk you through everything required to make perfect pulled pork sliders for 50 hungry guests.

How Much Pulled Pork Per Slider?

The first key ratio is determining how much finished, cooked pulled pork goes on each individual slider. Here are some general serving size guidelines based on slider bun size:

• Small slider buns (2-3 inches): 1.5 to 2 oz of pork per slider
• Regular slider buns (3-4 inches): 2 to 3 oz of pork
• Large slider buns (4-5 inches): 3 to 4 oz of pork

For standard slider buns plan for around 2 ounces of pulled pork per slider. This gives a nice hearty amount without overstuffing the bun.

Allow for 40-50% Pork Shrinkage

It’s essential to account for significant pork butt shrinkage during the long, slow smoking process Raw pork loses a lot of moisture through rendering fat and dehydration

You can expect 40-50% weight loss when smoking a pork shoulder. So 5 lbs of raw meat yields around 2.5 lbs cooked.

Calculate for this cook-down when purchasing pork to end up with the required cooked quantity for your sliders.

How Much Raw Pork for 50 Sliders?

Putting this together, here’s how to determine the raw pork needed:

• 50 sliders x 2 oz cooked pork per slider = 100 oz cooked pork
• Accounting for 50% shrinkage, multiply by 2 = 200 oz raw pork
• At 16 oz per lb, 200 oz = 12.5 lbs raw pork

For 50 regular-sized sliders with 2 oz filling, purchase 12-13 lbs raw pork butt.

This provides extra for some second helpings and leftovers. It’s better to have too much than run short on meat.

Bone-In vs Boneless Shoulder

Shrinkage percentages vary slightly between bone-in and boneless cuts:

• Boneless pork butt shrinks around 40% during smoking.
• Bone-in pork butt shrinks about 50% with the bone adding weight loss.

For bone-in pork shoulder, get 15-16 lbs to yield 12-13 lbs cooked. Go with a 10-12 lb boneless pork butt to achieve the same final cooked quantity.

Buying and Prepping Pork for Sliders

Here are some tips when sourcing pork for your slider cookout:

• Select high-quality, well-marbled pork for moist, tender meat.
• Choose pork shoulder in 1 large piece rather than multiple small cuts.
• Allow 1-2 days thawing time for frozen pork.
• Give yourself a buffer in case you need to buy more pork.
• Trim fat cap to 1⁄4 inch for better smoke absorption.

Best Wood for Smoking Pulled Pork

Impart amazing flavor during the low-and-slow smoke with fruitwoods like:

• Apple – mild, fruity, sweet smoke
• Cherry – subtly sweet and fruity
• Pecan – nutty, rich undertones

Or use hickory for classic, bacon-y pulled pork.

Smoking Tips for Fork-Tender Pulled Pork

Follow these pointers to smoke mouthwatering pulled pork:

• Generously season with a spice and herb dry rub.
• Smoke at 225-275°F until 205°F internal temp.
• Spritz with apple juice or stock during the smoke.
• Rest wrapped in foil for 1-2 hours before pulling.
• Reserve defatted drippings to moisten pulled pork.

Smoking for 8-12 hours produces succulent, fall-apart tender pulled pork.

Pulling the Pork for Sliders

Pull and chop the smoked pork properly for perfect slider portions:

• Shred into bite-size chunks with bear claws or large forks.
• Discard excess fat and bones.
• Chop and mix to blend flavors and textures.
• Moisten with reserved drippings, apple juice, or BBQ sauce.
• Portion into 2 oz slider-sized amounts.
• Keep warm in a slow cooker or chafing dish when serving.

Make Your Sliders Stand Out

Elevate your pulled pork sliders with these extra touches:

• Toast slider buns on the grill for extra aroma.
• Add crunchy coleslaw on top for texture.
• Offer various BBQ sauces for guests to dress their sliders.
• Provide fried onion strings, pickles, or bacon as garnishes.
• Keep pork warm in a cooler wrapped in towels, if no electricity.

Handling Leftover Pulled Pork

Use these methods to safely store leftover pulled pork:

• Refrigerate in a sealed container for up to 4 days.
• Freeze in portions for up to 4 months.
• Reheat gently in the oven or microwave to prevent drying.

Get creative and use leftovers in tacos, omelets, baked potatoes, and more!

The Takeaway

When smoking pulled pork for a crowd, allow for 1 lb of raw Boston butt or picnic ham per person. For 50 slider buns with 2 oz pork each, you’ll need 12-13 lbs of raw pork shoulder. Trim, rub, and smoke the meat low and slow. Portion the fork-tender pork into slider sizes. Pile the juicy pulled pork onto toasted buns and watch your guests devour these sensational sliders!