How Much Pulled Pork Do You Need for 50 People? A Guide to Planning Your Next Pig Roast

Pulled pork is a classic choice for feeding a crowd. When slow-cooked until fall-apart tender, pork shoulder makes incredibly moist flavorful pulled pork that can easily feed dozens of hungry guests. But how much pork do you need to make sure everyone gets enough?

When planning pulled pork for a party, picnic, or other large gathering, an often-recommended rule of thumb is 1⁄4 to 1⁄2 pound of raw pork per person. While this works well for smaller groups, when cooking for 50 or more it’s smart to plan for a bit less per person—around 1⁄4 pound each—to ensure you don’t overbuy.

Here’s a complete guide to how much pork you need to make pulled pork for 50, along with tips for choosing the right pork shoulder, seasoning and cooking methods, determining portions, and more.

How Much Raw Pork Per Person for Pulled Pork?

For a group of 50 people, plan for 12 to 15 pounds of raw pork shoulder per 50 guests. This works out to about 1⁄4 pound of raw meat per person.

The exact amount can vary slightly based on a few factors

• Boneless vs. bone-in: Boneless pork shoulder requires less overall weight. For boneless, plan 12-13 lbs total or around 0.25 lb per serving. For bone-in, use 15 lbs or closer to 0.3 lb per serving to account for the bone weight.

• Leftovers: If you want ample extra portions for sandwiches the next day, add 2-3 more pounds.

• Other foods: If serving just pulled pork sandwiches alone, stick to the lower end of the range. If it’s part of a larger barbecue spread with sides, salad, etc. the higher amount gives more flexibility.

• Appetites: For a group with particularly hearty appetites, go toward the higher end of the per-person range.

Choosing the Right Pork for Pulled Pork

For authentic, flavorful pulled pork, the best cut to use is pork shoulder, also called Boston butt or pork butt. This well-marbled cut has the perfect blend of fat and connective tissue to break down into succulent, shredable meat after hours of slow cooking.

Look for a bone-in or boneless pork shoulder roast between 8 and 10 pounds. Bone-in takes a little longer to cook but has more flavor. Boneless is quicker and easier to carve and shred. Either works great, so choose based on your timeline and preferences.

Avoid leaner cuts like loin or tenderloin—they’ll dry out with prolonged cooking. Pork shoulder is ideal. Choose high-quality, well-marbled cuts when possible for the most flavor and moisture.

Seasoning Your Pork Shoulder

A simple dried rub adds tons of flavor to pulled pork. Use 1/4 to 1/2 cup per 5-pound roast. Apply the rub generously all over the pork at least 4 hours before cooking, or even the night before.

Some classic pork rub ingredients include:

• Brown sugar
• Paprika
• Chili powder
• Garlic powder
• Onion powder
• Ground cumin
• Salt
• Pepper

For extra moisture, you can inject or marinate the pork as well. An apple juice or vinegar-based marinade works nicely.

Cooking Methods for Pulled Pork

Low and slow cooking is key for pulled pork. Methods like smoking, roasting, or slow cooking in a Crockpot all work beautifully.

Smoking over indirect heat at 225°F to 250°F infuses amazing smoky flavor. Allow 1 1/2 to 2 hours per pound, until it’s fork tender and an instant read thermometer inserted into the thickest part reaches 200°F to 205°F.

Roasting in the oven at 300°F, covering it tightly with foil, also creates delicious pulled pork. Roasting times are similar to smoking.

A slow cooker offers a simpler hands-off option. Cook on low for about 1 hour per pound until fall-apart tender.

No matter which cooking method you choose, always let the pork rest for 20 to 30 minutes before pulling or slicing to allow the juices to reabsorb.

Determining Portion Sizes

Figuring out how to portion out the pork for a crowd takes a little math. Here’s a quick formula:

Total raw pork weight x 0.5 to 0.6 = Approximate cooked, pulled pork yield

For example, 15 pounds of raw pork shoulder x 0.5 (50%) = About 7.5 pounds of finished pulled pork after cooking, pulling, and removing bones, fat, etc.

From there, you can estimate portions. With 7.5 pounds total, for 50 people that comes out to about 0.15 pound or around 2.4 ounces per person.

For sandwiches, plan for about 3-4 ounces or a bit less than half a cup per sandwich. For buffet-style, have guests self-serve about 4 ounces each. Provide a mix of sandwich buns and soft dinner rolls so people can make sandwiches or enjoy the pork on its own.

Leftover Pulled Pork Ideas

The beauty of pulled pork is that any extras keep beautifully for days in the fridge. Reheat gently with a bit of barbecue sauce or pan drippings to moisten it.

Leftovers are fantastic for easy meals like:

• Pulled pork sandwiches
• Breakfast burritos or tacos with eggs and cheese
• Pizza or nachos topped with pulled pork
• Pulled pork baked potatoes or sweet potatoes
• Pulled pork rice bowls
• Pulled pork omelets or strata
• Pulled pork salad with coleslaw

Freeze any unused portions in freezer bags or airtight containers for up to 3 months.

Tips for Perfect Pulled Pork for a Crowd

Cooking up tasty pulled pork for 50 is easy and fun with some simple tips:

• Have plenty of sandwich buns, rolls, BBQ sauce, pickles, and slaw on hand. Provide disposable gloves for easy sanitary serving.

• Use two smaller roasts rather than one huge one if possible—they’ll cook more evenly.

• Allow extra time, at least 1 1⁄2 hours per pound or more, for the low slow cooking. Rushing it risks dried out, tough meat.

• Keep it warm in a slow cooker set to low until serving time.

• Shred in batches right before serving for maximum juiciness. Mix in reserved pan drippings or sauce to moisten.

• Offer a vegetarian protein option like roasted portobello mushroom sandwiches for non-meat eaters.

• Make ahead and freeze extra sauce, slaw and any unused pork for quick meals later on.

Sample Timeline and Shopping List

Planning out a timeline and shopping list ensures you don’t miss any key ingredients. Here’s an example for feeding 50 guests pulled pork:

Shopping List

• 2 bone-in pork shoulders, 8-10 lbs each
• Burger buns and soft dinner rolls
• Dry rub ingredients
• Barbecue sauce
• Cole slaw mix and dressing
• Dill pickles
• Disposable serving gloves
• Aluminum foil
• Portobello mushrooms, buns, and fixings for veggie option

Timeline

• 2 Days Before: Shop for ingredients
• 1 Day Before: Apply dry rub to pork, wrap in foil and refrigerate overnight
• Day Of:
  • 8 AM: Preheat smoker or oven to 225°F-250°F
  • 9 AM: Add pork and smoke/roast for estimated 12 hours
  • 9 PM: Pork should reach 205°F. Remove from heat.
  • 9:30 PM: Let pork rest 30 minutes, then shred and mix with sauce.
  • 10 PM: Set up serving station. Guests arrive, dinner is served!

Perfection Takes Patience

Good things come to those who smoke low and slow. Be sure to give yourself plenty of hands-off time for the pork to work its magic. Your patience will pay off in unbelievably delicious pulled pork that will satisfy any crowd.

Rather than rushing through preparation, focus on flavor – a well-chosen cut of pork, plenty of seasoning, and the right slow cooking method. Follow these simple steps for mouthwatering pulled pork that’s sure to be a hit at your next big gathering.