How Much Pulled Pork Do You Need For 50 Sliders? A Detailed Guide

Pulled pork sliders are a crowd-pleasing appetizer or main course that are sure to be a hit at any party or gathering But figuring out how much pork you need to make 50 sliders can be tricky This complete guide will walk you through everything you need to know to ensure you make just the right amount.

How Much Pulled Pork Per Slider?

The first thing you need to know is how much cooked pulled pork goes into each individual slider Here are some general guidelines

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

A good rule of thumb is 2 ounces of cooked pulled pork per average-sized slider. This allows for a nice amount of meat while still keeping the slider small and handheld.

If you want large, overstuffed sliders, go with 3-4 oz of pork. For petite sliders, dial it back to 1.5 oz per sandwich. Adjust accordingly based on the size of your buns and personal preferences.

Allow for Pork Shrinkage

One important factor to account for is shrinkage. During the long smoking process, pork butt loses a significant amount of moisture as fat renders and the meat cooks down.

You can expect raw pork butt to shrink by 40-50% during smoking and pulling. So if you start with 5 lbs of raw pork, you’ll end up with around 2.5-3 lbs of finished pulled pork.

It’s essential to calculate for this pork shrinkage when purchasing your meat so you end up with the desired amount of cooked pulled pork.

How Much Raw Pork for 50 Sliders?

Now let’s put this all together to figure out how much raw pork butt you need to make 50 pulled pork sliders:

• If each slider has 2 oz cooked pork = 50 sliders x 2 oz = 100 oz cooked pork
• Accounting for 50% shrinkage, multiply by 2 = 200 oz raw pork needed
• At 16 oz per pound, 200 oz = 12.5 lbs of raw pork butt

So for 50 regular-sized sliders with 2 oz pork each, you’ll need around 12-13 pounds of raw pork butt.

This allows for ample pulled pork after shrinkage and accounts for some extra for second helpings. It’s always better to have leftovers than run short!

Bone-In vs Boneless Pork Butt

Another factor that impacts pork shrinkage is whether you choose bone-in or boneless pork butt.

• Boneless pork butts shrink about 40% during smoking.
• Bone-in pork butts shrink around 50% since bones account for extra weight loss.

So if using bone-in pork shoulder, get 15-16 pounds to yield 12-13 lbs cooked. Opt for a boneless pork butt in the 10-12 lb range to get the same finished quantity for your sliders.

Tips for Buying Pork for Sliders

Here are some tips when purchasing pork for your slider cook:

• Buy boneless pork butts for more meat per pound.
• Get the pork in one large piece rather than multiple small ones for easier smoking.
• Choose high-quality pork with good marbling for moist, tender pulled pork.
• Allow 1-2 days for the pork to thaw if frozen.
• Give yourself extra lead time in case you need to buy more pork.

Best Woods for Smoking Pulled Pork

To make insanely delicious pulled pork worthy of your sliders, use a flavorful smoking wood like:

• Hickory – classic, bacon-y flavor
• Apple – mild, fruity smoke
• Cherry – subtly sweet, fruity smoke
• Pecan – mild, nutty flavor

Combine woods like apple and cherry or hickory and pecan for a complex smoke profile.

Smoking Tips for Perfect Pulled Pork

Follow these tips when smoking pork butt for pulled pork:

• Trim large fat caps to 1⁄4 inch for better smoke absorption.
• Rub the pork all over with a spicy, flavorful dry rub.
• Smoke at 225-275°F until it reaches 205°F internal temperature.
• Spritz with apple juice or other liquid during the smoke.
• Rest wrapped in foil for 1-2 hours before pulling.
• Reserve defatted drippings for moisture when pulling.

Low and slow smoking between 8-12 hours results in incredibly juicy, fall-apart tender pulled pork.

How to Pull the Pork Properly

Pulling the smoked pork properly is key to getting those perfect slider slices. Follow these steps:

• Use bear claws or large forks to shred the pork.
• Discard excess fat and bone.
• Chop and mix the meat to combine flavors and textures.
• Moisten with reserved drippings, apple juice, or barbecue sauce.
• Pull the pork into slider-sized portions and keep warm until serving.

Extra Tips for Pulled Pork Sliders

Here are some bonus tips for taking your pulled pork sliders to the next level:

• Toast slider buns on the grill for extra flavor. Brush with butter or olive oil first.
• Add crunchy coleslaw on top of the meat for texture.
• Mix different smoke woods for unique slider profiles.
• Offer a variety of barbecue sauces for guests to dress their sliders.
• Keep pulled pork warm in a slow cooker or chafing dish when serving a crowd.

Leftover Pulled Pork Storage

You’ll likely have leftover pulled pork after making 50 sliders. Store it safely:

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

Other Serving Suggestions

Pulled pork makes amazing tacos, nachos, baked potatoes, omelets, and more. Get creative with the leftovers!

The Takeaway

Figuring out how much pulled pork you need for sliders is easy once you know the key ratios. For 50 average-sized sliders with 2 oz pork each, aim for 12-13 pounds of raw Boston butt or picnic shoulder. Bone-in cuts and high-quality pork produce the best results. Slather the meat with a flavorful rub, smoke low and slow, then pull, chop and serve on toasted buns with your favorite toppings. Your guests will devour these amazing pulled pork sliders!