View Full Version : Sauce
05-01-2012, 05:45 PM
What is the best way to figure out how much sauce you need for catering? I have to cook about 30lbs of pulled pork and need to figure how much sauce I need to make.
05-01-2012, 05:49 PM
Sauce?? With pulled pork?? Catering to a bunch of yankees?
Okay I jest (but only little).
30 lbs is not a whole lot of pulled pork to sauce. 8 butts or so
I normally use a 1/2 cup per butt. YMMMV
05-01-2012, 05:53 PM
If you talking saucing the pork before serving, 1/2 cup is good. If you're talking serving with pork as a condiment, more like 12 ounces per butt.
05-01-2012, 06:33 PM
I do not sauce the pulled pork, however, I do offer 2 to 3 different sauces in squirt bottles for the crowd to choose their own finishing sauce. For 30# I would guess that you are cooking for 60 to 100 folks. In that case I would have about 3 bottles of each ( If 2 sauces) 2 bottles of each (if 3 sauces). You should have some left over, but people like to have a choice. If you choose a Bold or unusuall type sauce, I would serve less of it as opposed to a sauce that is relevant to your area.
05-01-2012, 07:35 PM
Im new to the forum but can anyone provide a good KC style sauce recipe? I need a good base and will then make my own adjustments.
05-02-2012, 07:30 AM
It will be sauce for the side. I dont sauce my pulled pork just havec it there if someone want it.
05-02-2012, 07:31 AM
thanks for the help.
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