Pulled pork butts for 100 people

Rule of thumb is 1/3 of a pound per person. You will need 33 pounds of cooked butt, which means 66 pounds of raw. Depending on the number of racks on your uds, you might be able to do it. I cooked 15 pounds of raw, and it took up less than 1/2 rack. I have two racks in my UDS, so it might work.

BTW: If you aren't familiar with that pig cooker, you are inviting Mr. Murphy and his gang to eff up your cook. For a first time event, I would dance with who I brung....

I would make sure that all the meat is done a couple days ahead. That way if Mr. Murphy does show you have time to recover. If you do the pork ahead, keep it whole and reheat whole. This will keep the pork at it's best.

Good luck.

I cooked 80 pounds of whole pork shoulders on
my DrumPit last month using two cooking grates...it's a task but can be done..
be sure to give yourself plenty of time and have fun with it..

I have also cooked enough for 100 on a UDS like N8man said its a chore 4 butts per rack is do able but 3per is cake. I regular (daily) cook 50 to 60 lbs on each of my UDS's

Pwa

60-65lbs of raw butts

How did this go for you?

MY parents are having a shindig this weekend and I cooked 45 lbs of raw butts last weekend. They invited 100 people, and now I'm nervous I underestimated the quantity.

There's gonna be brats and dogs as well, and you never get 100% attendance, right? RIGHT?

NickTheGreat said:

How did this go for you?

MY parents are having a shindig this weekend and I cooked 45 lbs of raw butts last weekend. They invited 100 people, and now I'm nervous I underestimated the quantity.

There's gonna be brats and dogs as well, and you never get 100% attendance, right? RIGHT?

Click to expand...

That will give you about 90 4oz servings. You should be fine with the other thing being served.

Well that's what I'm hoping! Thanks for the input. :-D

66 lbs should be plenty chief

I have done this for 140 people on 3 occasions. Two of us split up around 100 lb of raw meat prior. One person cooked 5 and the other cooked 8 butts. Cooking it the day before and pulling it after the cook. Each pulled butt was placed in a foil pan with the foil lids.

We added 1/4 cup apple juice to each pan and reheated it the morning before the lunch serving.

Issues with this approach:

Do you have an extra fridge which is large enough to cool the quantity of meat ?

How do fit all the meat in an oven to reheat? I barely fit all of mine in the oven after removing some of the racks.

Keeping it warm until serving. We both have numerous large ice chests.
We also had a large gas grill at the serving site for continuing to keep it warm.

Test fit all of the foil pans in the oven and the ice chests before you start.