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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 07-02-2012, 03:45 AM   #1
pal251
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Default Possibly cooking for work on 4th of July

I am not a caterer. I am thinking about cooking a pork butt(s) if I have time in the next day or two and pulling it to make sandwiches for work. I think we are going to be having 20 or 25 people eating. I won't be providing the drinks and I wont be providing the sides. Just the meat.

If i cook a 10 pound pork butt how much meat typically should a person be able to get as in percentages?

Second thing is I don't have access to large amounts of boiling water so what is a good way to reheat the food if I decide to freeze it?
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Unread 07-02-2012, 05:40 AM   #2
pal251
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My main concern is reheating the food. Should I do it from Frozen or refrigerate it into separate bags and then how do I heat it from cold/frozen to warm?

I figured put it in a dish and put foil over it while putting it in the oven would be the best.
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Unread 07-02-2012, 06:14 AM   #3
accuseal
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I would just bag and refrigerate if just a couple of days. Put it into a foil pan, cover with foil and warm slowly, like

at 200 deg. I would figure 1/2 pund of uncooked shoulder per person. Good luck.
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Unread 07-02-2012, 09:55 AM   #4
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1/2 lb uncooked per person is a safe number to go with. So you'll be stretching it with a 10lb butt. Maybe 2 7 lbers?

For reheating, if you can boil it up at home and then keep it warm that might work.
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