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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 11-16-2011, 03:15 PM   #1
DirtyDirty00
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Default Pulled Pork Sandwich Question

How many sandwiches do you typically get out of one pork butt? Roughly 8 lb pork butt.

also, what size buns do you use?

Someone i know runs a snackbar. I make him PP and he uses hard deli rolls. He was only getting 10 sandwiches per tray, or so he thinks. But at this consumption rate it doesnt make it worth it for me to spend my time making the butts. I just made him 2 more butts, but i want to make him like 8 butts at a time and let him freeze the stuff he doesnt use right away.
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Unread 11-16-2011, 03:24 PM   #2
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Between 16 and 20 from a 8 lb Butt
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Unread 11-16-2011, 04:35 PM   #3
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Yup 16 to 20 would be about right
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Unread 11-16-2011, 04:37 PM   #4
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Hopefully you are charging him by the pound
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Unread 11-16-2011, 07:36 PM   #5
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Depends on the bun and the size sandwich you make. A 4" buns will hold close to 5oz if you pack it tight. A 4 1/2" bun will hold 6oz plus, the key is to determine how many oz you want to make a sandwich say 4oz and then make them all 4oz. That will give you 4 sandwiches per lb. If a 8lb raw butt yields 4.5lbs and you make 4oz sandwiches that will give you 18 sammies.
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Unread 11-19-2011, 10:56 AM   #6
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I would say a butt will average around 20 , but I did some the other day and got 25 out of them.
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Unread 11-19-2011, 08:13 PM   #7
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I figure 1/2 pound precooked per sadwich and use a 4 1/2" bun.
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Unread 11-20-2011, 03:54 AM   #8
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The equation, for anyone that doesn't know, is: .60 x precooked weight (of 8lb butt) = 4.8 lbs / 4oz pork per sandwich = 19.2 sandwiches. How do you guys calculate sauce per sandwich?
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Unread 11-20-2011, 06:48 AM   #9
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I can't believe no one has asked what size sandwiches are you asking quantity for. A 4oz. portion will go 50% further than a 6oz. portion...and that can be a huge difference in the amount of pork you use.

Using the 60% formula you can go from 12-20 portions just by comparing the 4oz to 6oz sandwiches. If you go smaller or larger, the swing will be greater.

If your friend is getting about 10 sandwiches from a butt, that means he's putting nearly 8oz of pork per order.

In your position it should not bother you what he's doing on his end so long as you're getting paid by the butt. Now if he's not satisfied with his results and is threatening to end your income stream, then you need to educate this foodservice professional on proper portioning.
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Unread 11-20-2011, 04:49 PM   #10
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I figure 5oz per sandwich with "regular" buns. Sauce is about 1-2 ounces per sando or better yet I sauce the meat and none on the side.

Using 5 oz per person/sandwich I always have that 1 oz slop factor and never run out unless I want to do so.

Oh, when I provide to somebody for a party I get about $8.50 per pound delivered. They can do what they want with portioning but I always advise them how to serve the meat so they understand the expectation "per pound".
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Unread 11-22-2011, 03:09 AM   #11
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The number of sandwiches does not really matter but you should have the charge by the amount of meat that goes in the sandwich. Think of it like burgers and though some would have pretty big buns, it is still up to the size of the patty which matters. So I suggest that you do just that. Probably 16 pieces max would work good for you. And remember to charge by the amount of pork.
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