Planning a large meal for a crowd can feel like a daunting task, especially when it comes to estimating the right amount of meat. A popular choice for gatherings, pork comes in many forms, from slow-cooked pulled pork to a succulent roast. The key to getting it right is understanding the difference between raw and cooked weight and knowing how your choice of cut will impact the final yield. By considering a few simple factors, you can confidently calculate how many pounds of pork feed 20 people and ensure everyone goes home happy and full.
Understanding Cooking Yield: Raw vs. Cooked Weight
When cooking meat, the final weight will be significantly less than the starting raw weight. This is primarily due to the loss of moisture and rendered fat during the cooking process. For fatty cuts like pork shoulder, a shrinkage of up to 50% is common. Leaner cuts will lose less, but shrinkage still needs to be factored in. This is why you must always purchase more raw meat than your target cooked amount.
Pulled Pork: A Crowd-Favorite Calculation
Pulled pork is a classic choice for feeding a large group, and the calculation is straightforward. The recommended cooked serving size is typically one-half pound (8 ounces) per person. Since pork shoulder (also called pork butt) can lose up to 50% of its weight, you must double your desired cooked weight to find the raw weight.
- For 20 people with pulled pork:
- Cooked meat needed: 20 people x 0.5 lbs = 10 lbs of cooked pulled pork.
- Raw meat needed (boneless): 10 lbs cooked x 2 = 20 lbs of raw boneless pork shoulder.
- Raw meat needed (bone-in): If you use a bone-in cut, you'll need even more to account for the bone weight. A general rule is to add a pound of raw meat per person, bringing the total to about 20 pounds of bone-in pork shoulder for 20 people.
Roasts, Chops, and Other Cuts
For cuts where individual portions are served, like a pork loin roast or chops, the calculation is a bit different. Leaner cuts have less shrinkage, but you still need to be generous. A good estimate is to allow one-half pound (8 ounces) of raw, boneless meat per person.
- For 20 people with roasts or chops:
- Raw meat needed: 20 people x 0.5 lbs = 10 lbs of raw boneless pork loin or tenderloin.
- If you're serving bone-in chops or a bone-in roast, consider upping the raw weight to about three-quarters of a pound per person to be safe.
Factors Affecting Your Calculation
The most successful gatherings involve a bit more planning than just a simple calculation. Consider these factors when determining your final purchase amount:
- Appetites of your guests: Are you feeding a group of hungry teenagers or a group of older adults with smaller appetites? Adjust accordingly, planning for up to three-quarters of a pound per person for a heartier crowd.
- Presence of other food: If pork is the sole main course, you'll need more. If it's part of a buffet with other proteins or heavy side dishes like mac and cheese or potato salad, you can likely reduce the pork serving size slightly.
- Children: Kids typically eat about half the amount of an adult. If your guest list includes many children, you can reduce your overall estimate.
- Desired leftovers: Always err on the side of caution. Extra pulled pork freezes extremely well and can be used for quick meals later.
Comparison Table: Pork Cuts for 20 People
| Cut | Raw Boneless Weight | Raw Bone-in Weight | Cooked Yield | Notes |
|---|---|---|---|---|
| Pulled Pork (Shoulder/Butt) | ~13-15 lbs | ~20 lbs | 10 lbs | High shrinkage; great for large parties. |
| Pork Loin Roast | ~10-12 lbs | N/A (usually boneless) | 8-9 lbs | Less shrinkage, but less forgiving if you run short. |
| Pork Chops | N/A | ~15 lbs | 10 lbs | Best for smaller gatherings; harder to portion for 20. |
| Pork Belly | ~10-12 lbs | N/A | 7-8 lbs | Fatty cut, significant shrinkage, plan 0.5 lbs raw per person. |
Conclusion
To determine how many pounds of pork feed 20 people, the most critical step is to identify the cut and understand the cooking shrinkage. For popular options like pulled pork, you'll need to double your desired cooked weight of 10 pounds, buying around 20 pounds of raw, bone-in pork shoulder or 13-15 pounds of boneless. For leaner cuts, a starting point of 10-12 pounds of raw, boneless meat is sufficient. Always remember to factor in your guests' appetites and the rest of your menu. A little extra planning will guarantee you have plenty of delicious pork to go around.
For more detailed information on portion planning, see this comprehensive guide from a BBQ resource: How Much Pulled Pork Per Person?
