Yea the 35-40 lbs. Is about right. The thing I like to ask is how it will be served will people be serving them selves or will one person be portioning out the pork for the sandwiches. It will make a difference. The first time we catered we almost ran out of pulled pork. Now I take that in consideration, just something to think about. If it looks like we have some extra at the end of the event, I just fill a few ziplock bags for sale by the lb. we don't take much home. Just ask who has the event before hand,I split the money or give them a break on the cost of the meat.
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Little Bob " It's probably a lot worse then it is!"
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