Online research suggests half a pound per person should be ample with some to spare. The minimum amount would be a quarter pound per person but some people suggest buying one pound per person to allow for waste and shrinkage. At half a pound per person that would mean 25 pounds of pulled pork would be needed to feed 50 people.
As it would be better to have extra than not enough, it is suggested that at least 30lbs of pork butt is bought and cooked.
Tips on the BBQ Brethren website suggest pulling the pork a few hours before guests arrive, wrapping in foil and leaving in the cooler for a few hours or sticking it in a crockpot to keep warm. This resting time allows the meat to settle and the juices are reabsorbed so it tastes great.
There are plenty of recipes available to use up any excess such as the one below from the Tasty Kitchen website. Ideal for entertaining this pulled pork finger food takes just 15 minutes to prepare and 20 minutes to cook. The ingredients are:
- 1 can (16.3 oz) flaky canned biscuits
- 3 cups pulled or roasted pork, chopped
- 1 whole egg white
- 1 teaspoon water
- 1 tablespoon your favorite BBQ seasoning/rub
- 1 teaspoon chili powder
Preparation Instructions
Preheat your oven to 350°.
Whisk the egg white and water together in a small bowl and set aside.
On a floured work surface, roll each biscuit into a six-inch round.
Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.
Fold the exposed half of each round over the filling and pinch and roll to seal the edge.
Arrange the pockets on a sheet pan leaving about an inch between each.
Cut a one-inch slash in the top of each pocket.
Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.
Bake until golden brown (about 20 minutes).
Serve with barbecue sauce for dipping.
As it would be better to have extra than not enough, it is suggested that at least 30lbs of pork butt is bought and cooked.
Tips on the BBQ Brethren website suggest pulling the pork a few hours before guests arrive, wrapping in foil and leaving in the cooler for a few hours or sticking it in a crockpot to keep warm. This resting time allows the meat to settle and the juices are reabsorbed so it tastes great.
There are plenty of recipes available to use up any excess such as the one below from the Tasty Kitchen website. Ideal for entertaining this pulled pork finger food takes just 15 minutes to prepare and 20 minutes to cook. The ingredients are:
- 1 can (16.3 oz) flaky canned biscuits
- 3 cups pulled or roasted pork, chopped
- 1 whole egg white
- 1 teaspoon water
- 1 tablespoon your favorite BBQ seasoning/rub
- 1 teaspoon chili powder
Preparation Instructions
Preheat your oven to 350°.
Whisk the egg white and water together in a small bowl and set aside.
On a floured work surface, roll each biscuit into a six-inch round.
Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.
Fold the exposed half of each round over the filling and pinch and roll to seal the edge.
Arrange the pockets on a sheet pan leaving about an inch between each.
Cut a one-inch slash in the top of each pocket.
Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.
Bake until golden brown (about 20 minutes).
Serve with barbecue sauce for dipping.
