How Much Pulled Pork for 20 People?

How Much Pulled Pork for 20 People

[{"selector":"#anim-41292a41-70a0-4683-9b9c-bc924fc44c8c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.9442358521353436%, -7.019927428474655%) scale(0.7246376811594203)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-011e8706-b00e-48cd-8dbd-883e2d129781","keyframes":{"opacity":[0,1]},"delay":600,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] A standard serving size for pulled pork is around 4 to 6 ounces per person. Curved Arrow Scribbled Underline Make It

Prep Time: 15 Min – Two 8-pound pork butts - Yellow mustard - Your favorite BBQ dry rub - Wood for smoke You should buy about 16 pounds of pork shoulder for 20 people! cook Time: 8 HRS Ingredients Scribbled Underline Make It

Step 1

[{"selector":"#anim-703d91c8-d7c9-4b46-94a0-5e83082adf15","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-3af8dd39-505f-4b02-8e97-62838e2e3843","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ddb4dd16-67fc-4e49-8093-9e66b50f9d81","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bring the pork shoulder to room temperature for 30 minutes. Rub with yellow mustard and your favorite seasoning blend. Scribbled Underline Make It

Step 2

[{"selector":"#anim-e97b90d4-6e76-4ebc-b604-88c7de6e5a28","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-a1302b6a-ce60-425b-a530-834bb54f46fd","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e4881e2-6620-4cdf-9a5b-5b9e48a56205","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat smoker to 275°F and add preferred wood. Place pork shoulder on the smoker grate, fat cap side up. Scribbled Underline Make It

Step 3

[{"selector":"#anim-751f09ff-da45-43a8-a652-72ba2c292be6","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-e9dd8426-b679-419b-98b9-6e7f764a6107","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b8456176-8d83-4985-8ada-614af633df91","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Baste the pork shoulder every 30 to 45 minutes with mop sauce. Scribbled Underline Make It

Step 4

[{"selector":"#anim-abf037f0-742c-4f55-a0eb-3c7ff66ba84a","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-9c0b0360-7fe6-4fea-a9d4-b997883ee05d","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3edc52f-9d28-41ba-9f88-847309f7cf5b","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] At 160-165°F, remove the pork shoulder, wrap tightly in heavy-duty foil, and return to the smoker. Scribbled Underline Make It

Step 5

[{"selector":"#anim-75408ff9-a754-4b8b-96ce-cc0929c971ab","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-a386c37c-617f-4394-a0aa-ea91de7592b0","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cfe9b71d-2b21-49aa-acb6-19110f43fe49","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] At 200-205°F, remove pork and let it rest in a cooler for 30-60 minutes. Carefully remove foil and shred the meat using gloved hands. Scribbled Underline Make It

Get the recipe!

[{"selector":"#anim-b052d6e0-bac7-43ca-ae35-6f5f6f9740e9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.381336719216836%, 2.324380465035332%) scale(0.8264462809917356)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Check our our best Smoked BBQ Pulled Pork recipe for more details & tips. Scribbled Underline Make It