Catering and going whole hog?

[Dr_KY]

Originally Posted by HBMTN

How about hog vs. butts though? What I would like to know is if whole hog events are more profitable than just doing pulled pork. I have had many calls for hogs, I don't currently do them but if it was worth it I would get into it. I was hoping to find someone on here who does both and would have an opinion about it. Sort of like if a client called you up to feed 150 pork would you rather do a whole hog vs butts? Which has more profit and why? How much more work is a whole hog (if any) than butts?

We get asked for hog roast all the time and even though I can do them I turn the client towards using joints of pork by explaining the yield rate and cost difference to them. Now if they want to pay for the show then whole hog it is but more often than not I get a hog head from the butcher , roast it up and use it as a center piece surrounded ny sliced/chunked/puled pork

Smoke them butts to slicing temp..