Quick Answer
For 50 people, you need 6 pounds. This provides about 17 servings, assuming 0.33 servings per person.
Estimated cost: $48 - $90
How We Calculate
We use the industry-standard formula for pulled pork calculations:
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Each person eats approximately 0.33 pounds
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Formula: 50 people × 0.33 servings ÷ 3 = 6 pounds
Adjusting for Your Event
Use our interactive calculator above to fine-tune your order:
- Light appetite: Reduce by 25% if guests had a recent meal or there are
many other food options
- Normal appetite: Standard calculation for typical party situations
- Hungry guests: Increase by 25% for active groups, late-night events,
or when pulled pork servings are the main attraction
Tips for Ordering Pulled Pork Servings
- Buy 1.5x raw weight to account for cooking shrinkage
- Keep warm in slow cooker with a splash of apple juice
- Offer both sweet and vinegar-based sauces
- Provide slider buns for smaller portions
- Can be made 2 days ahead and reheated
Planning Guide: Pulled Pork Servings for Your Event
Pulled pork cooking time calculations confuse many hosts attempting their first large-scale BBQ. A pork shoulder (also called pork butt) requires approximately 1.5-2 hours per pound at 225°F for proper smoking. That means a 10-pound shoulder takes 15-20 hours, which is why experienced pitmasters start their cook the night before the party. The meat reaches an internal temperature of 195-205°F when properly done - this high temperature breaks down the connective tissue into gelatin, creating that tender, pullable texture. Rushing this process with higher heat produces tough, stringy meat. For parties, the low-and-slow overnight method works perfectly because you can start at 10 PM, let it cook while you sleep, and have perfectly tender pork ready by early afternoon for final resting and pulling. Always include a 2-hour 'safety window' in your timeline for temperature plateaus.
The sauce debate in pulled pork is regional and passionate. Eastern North Carolina style uses a thin vinegar-pepper sauce, Western Carolina adds tomato, Memphis goes sweet with molasses, and Kansas City offers thick, sweet tomato-based sauce. For parties, satisfy everyone by offering three sauce varieties: a vinegar-based sauce, a sweet tomato sauce, and a spicy option. Most importantly, don't pre-sauce all your meat - mix only 25% of pulled pork with your preferred sauce for guests who want traditional, and leave 75% naked so guests can customize. This accommodates people who prefer dry pork, those on restricted diets watching sugar intake, and sauce purists who want control. Use insulated cambro containers or large slow cookers set on 'warm' to hold pulled pork for 4-6 hours post-cooking. Add a splash of apple juice or broth to keep moisture levels high.
Pulled pork serving efficiency for large crowds requires thinking beyond just slapping meat on a bun. Set up a proper assembly line: slider buns or regular buns split and lightly toasted first, then a large pan or slow cooker of pulled pork with tongs, followed by sauce options, then toppings like coleslaw, pickles, and onions. Coleslaw directly on the sandwich is traditional in Carolinas but divisive elsewhere - make it optional. Use smaller slider buns for variety and portion control; guests can always take two if hungry. Pre-calculate your bun needs: one pound of pulled pork yields about 5 slider-sized servings or 3 regular sandwiches. For 60 guests expecting 1 sandwich each, you need 20 pounds of cooked pulled pork, which means 30 pounds of raw pork shoulder accounting for shrinkage. Leftover pulled pork freezes exceptionally well for up to 3 months - portion into quart-sized bags for easy future meals.