Be prepared, because guests will usually have of these sliders each, depending on what else is on the menu! Be sure to prep 0. For your standard run-of-the-mile-sized slider you want to pack it with at least 0. For this size slider, you would expect guests to have 2 each, depending on how many other sides and foods are available.
This means you will need 0. Although you can fashion pulled pork from cuts like pork leg or pork neck, the traditional, and more popular cuts come from the pork shoulder. The pork shoulder is a large cut of pork and includes both the upper blade shoulder and the lower arm shoulder. If you find the right butcher, you might be able to buy the entire pork shoulder for your cookout.
However, most butchers sell the top and bottom of the shoulder separately. The top of the pork shoulder, known as pork butt, or Boston butt, is tender, savory, and marbled with fat—perfect for pulled pork. The bottom half of the pork shoulder, picnic shoulder ham or picnic ham, has less fat marbling, but still creates masterful pulled pork. Both equally viable for providing the goods for your feast.
Just be sure to use the same cut if your cooking multiple, otherwise some may come out tender, others may leave you with tough pulled pork. The rest of the menu has a huge influence on the amount of pork that you need. They may be a little hungrier for lunch, and your guests will be up for a hearty dinner if you serve pulled pork in the evening. Use this information when you consider how much pulled pork for a crowd. As a result, you might want to place a big order at the butcher shop so you have plenty of meat for your guests.
The sheet is locked for editing but you can make a copy of the sheet and make your entries and calculations in the copy. I would start with a portion size of 0. The Average Number of Portions per Guest helps you take into account people who go back for seconds. You can adjust this value to whatever you like. After you make the three entries the calculator will show you how many pounds of finished pulled pork you need along with how many pounds of pork butt you will need to start with.
I always end up making way more pulled pork than I need. I figure that if I am going to spend 10 hours or so smoking a pork butt then I might as well throw on some extra. I store the leftovers by placing the shredded meat in a vacuum seal bag along with just enough of the pan juices to get the pork damp but not soaking wet. I vacuum seal the bag with my Food Saver and keep them in the freezer. I aim for about a pound of meat per bag as that is an easy amount to thaw and is a decent sized portion to work with for a dinner of leftovers.
As far as using the leftover pulled pork goes you have some amazing opportunities. Some of my favorite ways of using leftover pulled pork include:. Here are a few other articles I wrote about making pulled pork that you might find helpful.
How Long to Smoke a Pork Loin. Making Pulled Pork on Rotisserie. Want to advertise, work together or give me a hard time? The night before your party make sure to brine the pork shoulder.
It will make it retain moisture better while you are cooking it. A pork shoulder is a large piece of meat and it takes a long time to properly cook. So make sure you take that into account. Depending on how much it weighs, it can take upwards of 10 to 12 hours to cook. The rule of thumb is 90 minutes of cook time per pound of meat. Another thing to keep in mind is how you are cooking the pork shoulder. It is meant to be cooked low and slow.
Usually around degrees and with indirect heat. The final thing you need to keep in mind when making pulled pork is getting it up to temperature before you serve it. The shoulder has a lot of connective tissue so it needs to get to at least degrees before you start to shred it. Otherwise, it will be tough and chewy. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Tri tip has gained a ton of popularity over the last 50 or so years.
It went from being a Santa Maria California specialty to. Texas crutch is a terrific method to cook your meat faster than you could if you just left it on the smoker. This method helps. Mac and Cheese is a comfort food that has stood the test of time. Beef jerky is one of my most favorite snacks.
The good thing about jerky. Since tri tip is a larger cut of meat, I think it is easier to cook than most other steaks. You have to worry less about over cooking it like you would a ribeye or new york strip.
There are a ton of recipes out there that call for brining the tri tip before you put it on the smoker and then call for you to sear it after it has been on the smoker for a while but I think those are just unnecessary steps that add time and opportunity for you to over cook it.
What is the first thing that comes in your mind when you hear the Dutch oven? An oven made by the Dutch? The shoulder is generally divided into two cuts, the Boston butt and the picnic shoulder or picnic ham. The Boston butt is the top portion of the shoulder and the picnic shoulder is the lower portion which contains more bone. You can also get them both undivided which is usually referred to as a whole shoulder. Sorry, JavaScript must be enabled.
Change your browser options, then try again.
0コメント