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Using 1-1/2 to 2 hours per pound as a guideline, calculate how long it will take to cook the pork butt. For example, two 8-pound pork butts will take 12-16 hours to cook, so take the shorter time of 12 hours and divide it in half. The first time to turn and baste the meat is at this halfway point: 6 hours.
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Pulled Pork Butt Servings Calculator. Have you volunteered to make pulled pork sandwiches for 100 guests but don't know how many pounds of pork butt you need to buy and cook? This calculator estimates the amount of pork butt needed based on the following variables: Number of Servings: 1 - 1000. Portion Size: 1 - 16 ounces.
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Most BBQ experts recommend 1/3 pound of cooked pulled pork (or Boston butt) per person to assure you have enough food. However, no matter what cooking process is used, cooking the meat causes it to shrink and lose up to 40-50% of its weight in moisture and fat. Since the meat loses up to half of its weight during the cooking process, the pounds.
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Heat in a 325°F oven until hot. On the stovetop, heat a saucepan over medium heat. Heat until hot. If the pork seems dry, add a tablespoon or two of water or stock. In the microwave, place the pork on a microwave-safe plate and cover it. Heat at reduced power for about 1-2 minutes or until hot.
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For adult males, you might want to plan on 2 sandwiches per person. For women and children, plan on one sandwich per person. The average butt loses about 40% of its weight while cooking. So, to get 6 pounds of cooked pork (24 sandwiches) you would need to start with 10 pounds of butt (2.4 servings per LB of uncooked meat).
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A whole pork shoulder weighs between 12 and 18 pounds, but it's usually divided into two sections: the pork butt and the picnic shoulder. Pork butt might weigh between 5 and 10 pounds, while a picnic shoulder typically comes in around 4 to 10 pounds. You can expect the meat to shrink down by 40 or 50 percent as it cooks.
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Preparation: A Boston butt will not need much preparation as far as trimming and cutting goes. Apply a binding agent, such as mustard, before applying a rub. This is not for flavor, but rather to help the rub stick. Apply the rub just before you put the butt in the smoker, and don't go too crazy with the amount of rub.
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If you would like, I can weigh the scapula next time I make PP. I get bone-in butts for 1.49$ per lb. at Wegmans. The Scapula/shoulder blade is a very wide and flat bone. In a 9lb butt, it's weight could be measured in mere ounces. If you are wondering if it affects the price due to the weight, I would say theres minimal effect on the price.
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Cuts like pork shoulder and pork butt will shrink by about 30 percent during cooking. That's because the meat contains a great deal of fat, which will render out and contribute to the shrinkage factor. On the other end of the spectrum, a lean cut like beef sirloin will only shrink by 15 percent or so. Since we prefer to buy more product than.
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Preheat the oven to 450ºF. Mix all of the spices together in a bowl. Rub the spice mix on all sides of the pork butt. Place the pork butt fat side up in a roasting pan with a rack. Cook pork for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF.
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How Much Pulled Pork Per Person. A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork (or boston butt) per person. It's what most BBQ experts recommend and is a sure-fire way to make sure you don't run out of food. During the cooking process, the meat will shrink about 40-50%, losing about half of its weight in moisture.
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Tally up the size of the party, then multiply that number by ⅓ to get the total amount of cooked pulled pork you're serving. Then double that number to know how much raw pork you need to purchase. We can even make a nice, simple formula for that with P equaling people. (P x ⅓) x 2 = total amount of raw pork needed.
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Trim the fat from the Boston Butt, apply a binder (olive oil or mustard), and cover with dry rub. Set the temperature of your pellet grill (such as a Traeger) between 225-250°F, and cook for several hours, spritzing once the rub has set to the meat. Wrap the pork in foil when the bark is hard and cracking, and cook until the meat reaches an.
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Pat your pork butt dry with a paper towel and coat it in yellow mustard. Apply your seasonings to the pork butt. Preheat your smoker to 225°F. Apply a second coat of seasoning to your Boston butt. Spritz the pork butt with baste and wrap in foil. Place the pork butt in the smoker and set the timer for 2 hours.
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The upper portion is the pork butt (above) and the lower portion is the "picnic shoulder", which most folks just call the shoulder. Pork shoulder comes from just below the Boston butt. It includes all of the leg (or arm) until the hock - which is just above the pig's front foot. A whole pork picnic weighs 6-9 lbs.
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Preheat the oven to 350°F (177°C). In a small bowl, mix brown sugar, chili powder, paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub this dry rub on all sides of the Boston butt. Spray a small, enameled Dutch oven with cooking spray. Place the pork in the pot.
