Feeding a Crowd with Pork Loin: How Much You Need for 100 Guests

Planning a large gathering or event? Pork loin is a lean, tasty, and budget-friendly option for feeding a crowd. But how much pork loin do you need when cooking for 100 people?

I’ll walk through all the details and calculations so you can be fully prepared. Whether you choose boneless or bone-in cuts roasting grilling or smoking, you’ll know exactly how much meat to buy and steps for cooking success.

How Much Pork Loin Per Person?

When cooking for groups, a good rule of thumb is to estimate about 1⁄4 to 1⁄2 pound of raw pork loin per person. This allows for ample portions while accounting for some loss during cooking.

For a group of 100, I recommend planning for approximately 75-80 pounds of raw boneless pork loin. Here’s a breakdown of the math:

• 100 guests
• 1⁄4 to 1⁄2 pound pork per person
• 1⁄4 pound x 100 = 25 lbs
• 1⁄2 pound x 100 = 50 lbs
• So buy 75-80 lbs to allow for generous portions

This will yield around 45-50 pounds of cooked, sliced pork loin ready for your guests.

Boneless vs. Bone-In: Calculating Amounts

Pork loin can be purchased boneless or bone-in. Bone-in cuts often have more flavor but take longer to cook. If going bone-in, you’ll need to buy extra weight to account for the bone.

Here are estimates:

• Boneless: About 75-80 lbs for 100 people
• Bone-in: 100-110 lbs for 100 people

Since bone-in contains less actual meat per pound, increase the total weight by about 25%. This results in a similar cooked meat yield.

Seasoning and Cooking Methods

A simple spice rub adds tons of flavor. For 75-80 lbs of pork loin, use:

• 1 cup brown sugar
• 1⁄4 cup chili powder
• 2 Tbsp each garlic powder, onion powder, salt, pepper
• 1 tsp cayenne (optional)

Massage the rub all over the pork at least 2 hours before cooking (even a day ahead).

Slow roasting, smoking, or grilling all work well for pork loin. Key tips:

• Roast at 300°F until internal temperature reaches 145°F
• Smoke or grill over indirect heat at 225-250°F, until 145°F internally
• Allow ample time – at least 1 hour 15 minutes per pound
• Let rest 10 minutes before slicing for juicy meat

Adding a marinade, broth, or apples in the roasting pan keeps it extra moist.

Determining Portion Sizes

Figuring out portions for a crowd takes a little math. Here’s an easy formula:

• Total raw pork lbs x 0.60 = Approx. cooked yield

For example:

• 80 lbs raw pork loin
• 80 lbs x 0.60 = 48 lbs cooked pork

With 48 lbs total for 100 people:

• 48 lbs ÷ 100 people = 0.48 lbs each
• Or about 7.7 ounces per person

For a hearty sandwich, aim for 4 ounces of meat. Or offer smaller 3 oz portions buffet-style along with sides.

Having a couple extra pounds gives wiggle room for extras. Any leftovers make amazing sandwiches or pork tacos the next day!

Sample Timeline and Shopping List

Here’s a sample game plan for serving 100 guests:

Shopping List

• 80 lbs raw boneless pork loin roast
• Burger buns, sandwich rolls
• Dry rub ingredients
• Disposable serving gloves
• Platter for sliced meat

Timeline

• 3 Days Before: Shop for meat and ingredients
• 2 Days Before: Prepare rub and season pork. Refrigerate.
• Day Before: Set up equipment. Make coleslaw, sauces, etc.
• Day Of:
  • 8 AM: Preheat oven to 300°F
  • 9 AM: Place pork in roasting pans, add broth
  • 4 PM: Pork should reach 145°F. Remove from oven.
  • 4:30 PM: Let pork rest 30 minutes then slice and serve

Choosing Boneless vs. Bone-In Pork Loin

When shopping, consider the pros and cons of boneless vs. bone-in cuts:

Boneless Pork Loin

• Pros:
  • More total meat per pound
  • Faster cooking time
  • Easy to carve
• Cons:
  • Can dry out more easily
  • Less flavor from bones

Bone-In Pork Loin

• Pros:
  • Richer flavor from bone
  • More juicy and tender
• Cons:
  • Needs more total pounds
  • Longer cooking time
  • Harder to carve

Both work well! Go with your timeline, budget and preferences.

Additional Tips for Feeding a Crowd

Cooking pork loin for 100 guests takes some strategy. Follow these tips:

• Have buns, sauce, sides ready to go. Use gloves and tongs for sanitary serving.

• Use two smaller roasts instead of one huge one. Cooks more evenly.

• Track your cook time and temp carefully. Don’t rush it!

• Keep pork warm in a low oven after cooking if eating later.

• Let roast rest before slicing to retain juices.

• Add more broth or apples to pan during roasting if drying out.

• Offer a veggie burger option for non-meat eaters.

With smart planning and these pointers, you’ll impress your guests with mouthwatering, juicy pork loin. Low and slow cooking rewards you with incredible flavor.

Focus on nailing your seasonings, cook time, and temperatures. For a crowd, boneless pork loin is easiest and most budget-friendly. Figure about 1⁄4 pound per person, and have generous buns and sides ready to go.

Use these guidelines to perfectly calculate quantities. Then relax and enjoy celebrating with a great group united by amazing food.