Planning a Pork Feast: Calculating How Much Pork to Buy for 70 Guests

Hosting a large gathering can be stressful especially when it comes to figuring out how much food to make. Pork is a delicious and versatile option for feeding a crowd but determining the right quantity to purchase is key. When catering for 70 people, how many kilograms of pork should you buy?

Here’s a comprehensive guide to selecting, preparing and serving the perfect amount of pork for your 70 guests.

Estimating Pork Portions

The first step is deciding how much cooked pork to allocate per person. Here are suggested serving sizes:

• Pulled Pork: Around 170g or 1⁄3 pound per person
• Pork Chops: 1 thick-cut chop (~170-220g) per person
• Roast Pork Loin or Tenderloin: Around 220-250g or 8oz per person
• Ribs: Approximately 675-900g or 11⁄2 – 2 pounds per 3-4 people

For a more informal event like a backyard barbecue where you expect guests to take multiple helpings, stay on the higher end of the ranges. For a sit-down, plated dinner, the lower end may suffice.

Calculating the Raw Pork Quantity

Once you’ve estimated the desired cooked portion per guest, it’s time to calculate how much raw pork to buy.

Here’s the formula:

• Number of guests x portion size per person x loss factor = kg of raw pork needed

The “loss factor” accounts for the weight lost during trimming and cooking due to moisture loss and fat rendering. Use the following as estimates:

• Pulled Pork: 50% loss
• Pork Chops: 30% loss
• Pork Roast: 30% loss
• Ribs: 30% loss

Let’s break down the math for 70 guests:

• Pulled Pork
  • 70 guests x 170g each x 2 (50% loss factor) = 23.8kg
• Pork Chops
  • 70 guests x 220g each x 1.3 (30% loss factor) = 20.2kg
• Pork Roast
  • 70 guests x 250g each x 1.3 (30% loss factor) = 22.8kg
• Ribs
  • 70 guests x 675g each x 1.3 (30% loss factor) = 61kg

As you can see, the raw pork quantity you need to buy is significantly more than the desired cooked amount per person. Plan to purchase extra as well to allow for errors and leftovers.

Choosing the Right Pork Cuts

Selecting the right pork cuts for your menu and cooking method is key.

For pulled pork, choose a bone-in or boneless pork shoulder, picnic roast, or Boston butt. Opt for rib racks or baby back ribs if serving bbq ribs.

For quick-cooking chops, loin cuts are tender and lean. Shoulder chops take longer to cook but have the best flavor for braising.

Choose a center-cut loin or tenderloin roast for an elegant whole roasted main. Allow 550-900g per roast to serve 4-6 people.

Mix up cuts for variety. Serve both ribs and pulled pork or offer smoked chops alongside roast pork slices.

Seasoning and Flavoring

One of the best parts about pork is how well it absorbs flavors! Consider rubbing roasts or ribs with:

• Spice blends – chili powder, cumin, oregano, garlic
• Herbs – rosemary, thyme, sage, parsley
• Sweet flavors – brown sugar, honey, maple syrup, fruit jam
• Sauces and marinades – barbecue, soy sauce, garlic, fruit juice

Inject additional flavor into shoulder roasts for pulled pork. Brine pork chops for extra juiciness.

Provide a variety of tabletop sauces and condiments for guests to dress their pork plates. Think bbq sauce, mustards, chimichurri, chutneys, etc.

Handling and Cooking

When dealing with large quantities, organization is critical.

• Have enough refrigerator and freezer space to store meat safely.
• Portion roasts, ribs, etc into batches for easier handling.
• Use multiple ovens/grills to avoid overcrowding and uneven cooking.
• Use a meat thermometer to check internal temperatures.
• Let meat rest sufficiently before serving.

Prepare ahead if possible – rub roasts, assemble rib racks, marinate chops. Cook pulled pork and ribs a day or two in advance. Reheat gently or keep warm in a slow cooker.

If grilling a large amount of pork chops or other quick-cooking cuts, have an assembly line with multiple cooks to keep pace with demand.

Serving Considerations

When feeding 70 guests, you’ll need to consider logistics like serving utensils, vessels to hold food, etc. Self-service buffet-style works well for large groups.

Provide guests with plates, cutlery, napkins and cups. Have volunteers ready to replenish serving platters and dishes.

Keep hot pork hot (over 60°C) and chilled items cold (under 4°C). Use chafing dishes, slow cookers, ice trays, etc.

If serving outdoors, keep food covered and coolers out of direct sunlight. Bring plenty of ice.

Offer disposable gloves, wipes, and moist towelettes so guests can easily handle messier items like ribs, pulled pork, etc.

Remember to take into account side dishes, buns, drinks and dessert when calculating totals and planning the set-up.

Most importantly, relax and have fun! Don’t stress about every detail being perfect. Your guests will appreciate all your hard work putting together a delicious pork feast for 70!

Pork Feast Recap

Here’s a quick summary of the key points for planning pork for a party of 70:

• Estimate 170-250g of cooked pork per person depending on menu
• Buy 30-50% more raw pork than cooked amount to allow for loss
• Select the right cuts for your cooking methods
• Infuse pork with bold flavors – rubs, marinades, sauces
• Portion and cook properly; use thermometers to check doneness
• Keep hot food hot and cold food cold when serving
• Offer self-serve buffet-style with enough plates, utensils, etc
• Relax and have fun! Your guests will be thrilled with your efforts

With the right calculations and preparations, you can create an amazing, stress-free pork feast for 70. Now get ready to party! Oink oink!