Planning a barbecue can be tricky when trying to determine how much food to buy and prepare. Pork is a popular choice for grilling, but figuring out how much pork per person you need can be a challenge. There are many factors to consider, from the type of pork you select to the other dishes you’ll be serving. Follow these tips to ensure you purchase and cook the right amount of delicious bbq pork for your guests.

Average Serving Size for BBQ Pork

When estimating how much pork to buy per person, a good rule of thumb is to plan for 1/3 to 1/2 pound of uncooked pork per adult. Here are some general bbq pork serving size guidelines:

4-6 oz (1/3 lb – 1/2 lb) per adult – This amount provides a healthy-sized serving of pork as the main protein on the plate. Going with 1/3 pound per person allows for other proteins or dishes to be served, while 1/2 pound is more generous for hearty appetites focused on the pork.
2-4 oz for children – Kids under 12 can be served smaller portions in the 2-4 ounce range. Their plates will likely feature more side dishes than meat.
8-12 oz for big eaters – For barbecue guests with large appetites or events focused on highlighted pork dishes, plan for 3/4 to 1 pound per person.
1 lb for pulled pork sandwiches – Figure at least 1 pound uncooked weight per person if serving pulled pork sandwiches as the main fare. After cooking, that will provide around 1/2 pound finished pork.
1 lb per two people for ribs – For a full rack of ribs, allow 1 pound of uncooked ribs per person, or 1 pound for every 2 guests if ribs are sharing the plate with other proteins.

The serving size can vary based on the type of pork you choose, whether it is the sole main course, and how hungry your guests are, so consider the menu carefully.

Calculate Total with Bone Weight

One important factor when purchasing your pork for the barbecue is that your totals must account for bone weight. Bone-in cuts will lose weight during cooking, as the bone itself is inedible.

Here are the general yields after cooking for bone-in pork:

Pork shoulder / Boston butt – Yield is 65-75% after cooking
Pork loin – Yield is 55-65% after cooking
Pork ribs – Yield is 50-60% after cooking
Pork chops – Yield is 55-65% after cooking

For example, if your menu plans for 1/2 pound finished weight per person, then you must buy more than that in bone-in shoulder or loin, factoring the loss. For 10 people at 1/2 pound each, you would need:

Boneless – 5 lbs (10 people x 1/2 lb each)
Bone-in shoulder – 8 lbs (5 lbs / 65% yield = 7.7 lbs)
Bone-in loin – 9 lbs (5 lbs / 55% yield = 9 lbs)

So purchase sizes must increase to account for bones. Ask your butcher for help determining the right amounts if unsure.

Lean Cuts vs. Rich Cuts

Pork offers a variety of options, from lean tenderloin or chops to rich, marbled shoulder. The fattier cuts often suit barbecue best for moisture and flavor.

Here are some tips on popular bbq pork choices:

Lean Cuts

Pork tenderloin – Very lean yet succulent. Benefits from brining or marinade. Prone to overcooking.
Pork loin – Also fairly lean. Large roasts or thick chops can be juicy if cooked properly.
Pork chops – Bone-in or boneless, center cut chops are flavorful but lack fat. Best marinated or brined first.

For lean cuts, allow 1/3 to 1/2 lb per person. Provide extra sauce and baste or marinate the pork well to prevent dryness. Cook carefully to prevent overcooking.

Rich Cuts

Pork shoulder / Boston butt – Marbled and flavorful. Excellent for slow smoking, pulled pork and carnitas.
Country-style ribs – More dark meat than a chop. Very juicy if cooked low and slow.
Baby back ribs – Leaner than country ribs but very succulent and tasty.

The rich cuts have more fat and connective tissue. Allow 1/2 to 3/4 lb per person, depending on the menu. The fat keeps these cuts moist, fall-off-the-bone tender and full of flavor even with longer cooking times and higher heat.

Type of Pork Dishes

The way you serve the pork can also affect portions. Is it the sole focus of the meal or part of a larger barbecue spread?

Pulled pork – Served piled high on buns, allow 1 pound or more per person.
Pork ribs – If ribs are the main attraction, figure 1 pound per person. If alongside other proteins, 1/2 pound per person.
Pork kebabs – Allow 2-4 skewers per person, depending on size, alongside other dishes.
Pork tenderloin – Roast whole and slice, allowing 4-6 ounces per person.
Chops or roasts – Figure 1 chop or 4-6 ounces portion per person.

Think about your menu carefully and how you want to showcase the pork when determining quantities.

Factor In Appetites and Leftovers

You know your family and friends best – are they moderate eaters or serious carnivores? How many sides and other dishes will be served? It’s better to have a little extra than run short.

Here are some tips:

Make 2-3 extra servings – Leftovers can become tomorrow’s lunch or dinner.
Inviting big eaters or teenage boys? Budget for larger portions or extra servings.
Serving light sides and appetizers? Guests may fill up more on the meat.
Having a cocktail party first? Hungry guests will attack the food.
Potluck barbecue? Coordinate so you buy less pork if others bring proteins or main dishes.
Unsure of RSVPs? Err on the high side to be safe.

It’s very difficult to precisely predict every guest’s appetite, so build in a cushion depending on the crowd and menu.

Helpful Planning Tips

Use these tips for hassle-free barbecue pork planning:

Have your butcher cut roasts and ribs into portion sizes for easier serving.
Prepare your pork the day before to have it ready. You can reheat gently or keep warm on your bbq.
Use leftovers within 3-4 days and freeze any excess cooked pork for longer storage.
Provide BBQ sauce on the side so guests can season pork to taste.
Set up a build your own taco/nacho bar using leftover pulled pork.
Mix extra juicy pork with barbecue beans or mac and cheese.
Make Chinese-style lettuce wraps with sliced roast pork and fresh veggies.

Planning out your quantities in advance takes the stress out of hosting a fantastic bbq. Now relax and enjoy the party!

FAQs About BBQ Pork Servings

Still have questions about how much pork to buy and prepare for your next cookout? Here are answers to some frequently asked questions.

How much pork should I buy for 10 people?

For 10 adults, plan on purchasing 5-7.5 pounds of uncooked pork if it is the main protein. Allow 6-10 pounds for heartier appetites. Buy extra if serving teenagers or big eaters.

How much pork do you need for sandwiches for 20 people?

If serving pulled pork sandwiches as the main meal for 20 people, purchase 20 pounds of boneless pork shoulder. This allows for 1 pound cooked weight per sandwich once the pork is smoked and pulled or shredded.

How many racks of ribs do I need for 30 guests?

For a barbecue focused on ribs, figure 1 average rack (1-1.5 lbs) per person. For 30 people that would be 30 racks or 45-50 lbs of ribs in total. Remember to factor in any weight loss from trimming.

How much pork tenderloin do I buy for a party of 25?

For special occasion events, allowing 4 ounces of pork tenderloin per person is suitable. For 25 guests that’s about 25 lbs of whole tenderloins. Roast them whole and slice into portions. Have extra as it cooks down.

How can I calculate pork for a mixed menu barbecue?

If serving pork alongside chicken, burgers, hot dogs etc, allot 1/3-1/2 lb pork per person depending on their appetite. For big events, have a pound of meat total including all proteins.

How do I estimate for a potluck cookout?

Talk with guests about what they’re bringing to avoid duplication. Buy less pork if others are bringing main dishes. Focus on sides and appetizers to complement the potluck contributions.

Key Takeaways for Buying BBQ Pork

When planning your next cookout, keep these tips in mind:

Allow 4-6 ounces or 1/3 – 1/2 lb pork per average adult
Purchase extra for heartier appetites and teenagers
Account for bone loss in ribs, shoulder, chops – buy 20-40% more
Factor in your menu – more if pork is star attraction, less for a mixed spread
Cook extra portions for inevitable leftovers
Know your crowd and if they tend toward big appetites
Ask your butcher for help with portions if unsure

With an accurately estimated guest count and menu in mind, you can confidently buy, prepare and serve the perfect quantities of succulent barbecue pork that will delight your guests. Happy grilling!

How to Prepare the Perfect Amount of Pork for Your Cookout

You’ve bought all your fresh pork. Now it’s time to cook it so you have the perfect amount of delicious bbq pork ready for your party. Follow these steps for preparing flawless quantities every time.

Season Well

Create a flavorful dry rub with spices, salt, pepper, brown sugar etc.
Generously coat all pork cuts at least 2 hours prior (or overnight) to bringing out the flavors.
Inject larger cuts like shoulder or loin roasts with a marinade or broth for added moisture and taste.
If smoking or slow cooking, mop on a flavorful barbecue mop sauce periodically.
Brine leaner cuts like chops, tenderloin or loin to keep them juicy. Refrigerate in a salt/sugar brine 4-12 hours before cooking.

Choose the Right Cooking Method

Smoking – Ideal for Boston butts, ribs, larger cuts. Provides moist tender meat and great smoke flavor over lower heat for hours.
Grilling – Quickly cook smaller pieces like chops, kebabs and tenderloin over direct high heat. Watch carefully to prevent burning or overcooking.
Roasting – Roast pork loin or tenderloin in the oven to desired doneness. Slice and serve juicy hot off the roasting pan.
Braising – Braise tougher cuts like shoulder in flavorful liquid for fall-off-the-bone texture. Shred or chop the pork once cooked.
Slow cooker – Use a slow cooker for pulled pork with boneless Boston butt. Cook on low 8+ hours until fork tender.

Track Temperature and Doneness

Invest in a good quality instant read digital meat thermometer. Taking the temperature of pork is the only way to confirm safety and proper doneness.
For whole muscles like loin or tenderloin, remove from heat at 145°F/63°C for juicy pork just blushing pink.
Cook thicker cuts like shoulder to 190-205°F/88-96°C for pulling and shredding into succulent strands.
For chops, cook to at least 145°F but 160°F for well done.
For ribs, cook for tenderness until meat offers slight resistance when trying to pull off the bone.

Time it Perfectly

With experience, you’ll learn exactly how long your pork takes to cook. Use a meat thermometer to eliminate guesswork.
Bone-in cuts and larger roasts need more time – plan for at least 1-2 hours for smoking pork butts or shoulder at 225-250°F.
Allow 15-25 minutes per pound for juicy oven roasted pork loin or tenderloin.
Quick grill tenderloin, chops and kebabs – 5 minutes per side over direct high heat.
Parboil country ribs or bone-in pieces before finishing on the grill.

Rest Before Serving

Pork needs a 10-15 minute rest after cooking before slicing or pulling to complete the cooking process and let juices redistribute.
The internal temp will rise about 5°F-10°F after removing pork from the heat during resting.
For whole muscles, loosely tent with foil. For shredded or chopped pork just keep it warm in a covered dish.
Resist cutting into the pork right away. Patiently allowing it to rest leads to better texture and moisture.

Serve with Style

Carve roasted loin and tenderloin across the grain into thin slices.
Separate pre-cut individual ribs or hand out portions from a large smoked rack.
Place chopped or pulled pork in serving dishes, piles on a platter or fill buns for amazing sandwiches.
Top pork with extra barbecue sauce or other flavorful condiments on the side.
Garnish cutting boards or platters with fresh herbs, greenery and vegetables.

Properly preparing pork with flavorful seasoning, ideal doneness temperatures, adequate resting and attractive serving presentation will make your party a mouthwatering success.

How to Store and Use Leftover Pork after a Barbecue

You bought and cooked the perfect amount of pork for your barbecue. But now the party is over and you have delicious leftovers! Here are great tips for storing and enjoying leftover pork:

Refrigerate Promptly

Refrigerate any cooked pork within 2 hours after serving to prevent bacteria growth.
Place in shallow airtight containers or resealable bags to allow for rapid chilling.
Remove stuffing from inside thick cuts and store separately.
For large whole muscles, slice or portion the pork first for quicker cooling.
Refrigerate cooked pork for 3-4 days maximum.

Freeze for Later

Wrap cooled pork tightly in airtight freezer bags, plastic wrap or aluminum foil. Exclude as much air as possible.
Portion into usable quantities so you can thaw only what’s needed.
Label bags with contents and date. Use within 2-3 months for best quality.
Defrost frozen pork slowly in the refrigerator overnight before reheating.

Reheat and Crisp

Reheat leftover bbq pork in the oven, on the stovetop, in the microwave or on the grill to serve it fresh again.
Roast, saute or grill to add crispy exterior texture. Baste and glaze with barbecue sauce for delicious caramelization.
Shred or slice pork for sandwiches, salads, nachos, pizza and more.

Try Leftover Pork Dishes

Tacos – Diced or shredded pork makes amazing tacos. Top with pico de gallo and avocado.
Stuffed peppers – Mix shredded pork with rice, beans, cheese and stuff peppers then bake.
Soup – Use extra pork in pasta fagioli, split pea or lentil soup.
Breakfast – Make a breakfast hash or burrito with potatoes, eggs and pork.
Nachos – Pile pulled pork on tortilla chips and melt cheese over top.
Sandwiches – Stuff leftover pork on rolls for easy sandwiches, subs or sliders.
Salads – Toss diced, shredded or sliced pork into lettuce, grain and potato salads.
Pizza – Top baking crust with bbq sauce, pork and cheese for a homemade pizza.
Eggs – Add pulled pork to scrambled eggs or an omelet for a protein boost.
Pasta – Mix shredded pork with tomato sauce and pasta for a quick dinner.

With proper storage and creative recipes, you can continue enjoying your leftover pork all week long. No waste from your amazing barbecue!

Conclusion

Planning and preparing the right amount of mouthwatering barbecue pork for your guests takes some forethought. But using the guidelines above takes the guesswork out of buying and cooking pork for your next cookout. Figure 1/3-1/2 pound per person depending on the menu, allow for bone weight, and cook extras for inevitable leftovers. Temperature control, adequate resting and attractive serving ensure perfect results. Follow these steps for flawlessly juicy, tender and flavorful pork every time. Your guests will be delighted and begging for your barbecue recipe after the fantastic meal you have prepared for them. Happy grilling!

How Much BBQ Pork Per Person