Pulled pork for 100 people

No great advice other than what you probably already know. Coat with rub of choice, load smoker with charcoal of choice, and place wood chunks of choice on the coals.

Smoke at your desired temperature until the bone of the butt wiggles like a loose tooth. Happy smoking!

Your not going to feed 100 folks with 6 butts unless your initials are JC. You're gonna need 200 lbs raw weight. Use a simple rub Cook 'em until the bone wiggles like a loose baby tooth let 'em rest for and hour and pull 'em mix in a little pig juice

BLU's All purpose BBQ rub

2 TB Lawry's seasoned salt
2 tsp garlic powder
2 tsp dry mustard
2 TSP chili powder
1 TSP chipotle Powder
1 tsp black pepper
1 TSP celery salt
3 Tb sugar

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)

4 cups apple juice

1/2 cup Worcestershire sauce

4 tablespoons cider vinegar

2 tablespoon dry mustard

4 tablespoon brown sugar

3 bay leaf

6 cloves of garlic

2 teaspoon ground ginger

1 teaspoon cayenne (I sometimes use Hungarian Paprika)

1/2 teaspoon ground cloves (the secret ingredient)



Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.

I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.

You're feeding 100 people, I see that as 100 portions at 1/3 pound finished product. Start with assuming 50% loss, you are looking at 2/3 pound x 100 portions, 67 pounds raw butts will be where you need to start. Assuming you get 8 pound butts, you need to cook 8-9 of them. Still, not a problem if you have both the 22" and the 18" WSM ready to go.

I cook bone-in butts mostly, I feel they cook up nicely, but, if I can't get them bone-in, no worries, it's still easily workable. The trick is to make sure you allow enough time, butt can be stubborn, it takes some time. I tend to go simple with butts, just a simple rub (often Dizzy Pig Dizzy Dust, Simply Marvelous Sweet and Spicy, or similar) and cook until I can easily tear the butt apart.

If you need to feed 100, figure half pound per person.

I whole heartedly disageee with Blu. At 200lbs of raw meat, and a 50% yield after the cook, you will be stuck with a whopping 100lbs of pulled pork. Thats a whole 1 pound serving per person. Most people will grab 1/4 of a pound especially if sides and dessert is being served. I've done several large party cooks using the 1/2lb per person method and it hasn't failed me yet.

Final piece of advice..start cooking earlier than you think you need to. Its easier to keep cooked butts hot than to rush one that isn't ready yet.

Bludawg is right, you are not going to feed 200 people with 6 pork butts. That's only 60 pounds of pork butt raw at the max. You will lose 1/3 to 1/2 of your raw weight during the cooking process as the fat renders out and the muscle fibers give up moisture. Figure on 1/2 to 1/3 pound of pulled pork per person (Do sandwiches and you can get by with 1/3 per person, my recommendation, cheaper and people will tend to take only what fits on a bun). That means 132lbs pork butt for 200 people, just over double of what you have now in raw weight. Get a head count. If you have 200 invites I assume not all will show. Best of luck.

Brethren!!! Kansabbq said 200 people to feed, not 100.

Title of OP clearly says, PULLED PORK FOR 100 and in the OP he said he is only smoking pulled pork for half the party.

So half of the invited 200 is 100. So he is smoking butts for 100. Maybe he is cooking another food item for the other 100 expected guests....

"She asked if I could smoke half the pulled pork. About 200 invited."


folks might be getting confused by the numbers.....200 attending, you're cooking half of the amount needed for total service, so 100 portions?

Figures I'll leave to others, but if you haven't done a bunch of them, remember that putting a BIG load into the cooker all at once will take some extra catch-up time from the cold mass.....

He is only cooking 1/2 the pp. So 100.

100 lbs. raw meat, so how ever you get there. 10 10# butts etc.. Landarc laid out a pretty good path.

Good luck brother. happy smokin. Oh,.. and give yourself more time than you think you need, even with your rest time added in.

Aw.. Cool, my bad. Don't use my numbers! Or if you do divide in half. Need to read the post better. Thought he just had the title of the thread wrong.

On the timing thing, I would pre-cook, and be done with it the day before. Pack it all in nice disposable pans, tightly foil covered and just reheat the day of. However, there are loads of ways to do that. I prefer to pre-cook as it takes a lot of stress out of the equation.

Heh, if he did over-cook and ended up with some extra pulled pork, no tragedy. Always good to go long, not short.

I'd cook 11 or 12 butts for 100 ppl. That's using 1/2lb a person cooked. I'd imagine you'd have plenty left...I usually use the 1/3lb a person and have plenty left if making sammiches.

kansabbq said:

She asked if I could smoke half the pulled pork. About 200 invited. PS, I love lurking around here. Great bunch of folks!

Click to expand...

Not sure how to read this. She wants you to smoke PP for 1/2 the people coming (100) or all 200 are getting PP and you have to do half (also 100) or are you doing PP for 200?

One of the best things said in this thread was that it is easier to old done PP than to try to make them finish faster

Good luck!

I think we have a thread somewhere for this. It's called "Can the Brethren count to 100". ;D