It seems I'm always posting on here when I am over my head. :)
I have agreed to do a charity event, and need to do roughly 125 pounds of raw meat. I have the smoker, I have the experience, I just need some help selecting meat.
The deal is, that somebody is donating as many hogs as I need for the event. The charity also has a butcher lined up that will do all butchering for free if they can keep the meat we do not use. My problem is, I have to go to the butcher tomorrow and tell them what I need. I know that all pork is capable of being shredded (for the most part) but there are obvious roasts that work (taste) better than others. When I go to the store, or the butcher shop of my choice, I know exactly what I'm looking for. When I am looking to buy 100+ pounds though, I'm not sure how picky I can be, being in this situation that it is all donated. I just don't want to end up with a bunch of meat that I'm not comfortable cooking, or happy with in the end...
Does that make sense?! Thank you all in advance! I have come to the forum with some dire circumstances in the past, and have always been sent in the right direction.
Travis
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Sounds like an opportunity to do a whole hog "roast & pick" to me.
It would be helpful if you could provide some additional information, How did you come up with the required amount of raw meat being 125 pounds? How many people do you anticipate serving? Based on your post I assume you are going to be serving pulled pork? Sandwiches, plates? Will there be other types of protein also served? What about side dishes? Typically you will see pork shoulders being used for pulled pork but you can also get a loin to pull if cooked correctly. The hind leg, the ham can be made to pull, again if cooked correctly. Belly meat nor rib meat doesn't pull too well in my opinion.
I will yield to the more learned ones on the Forum but any additional information you can provide will help them to assist you.
I always use the shoulder for pulled pork
Entire front Leg (Boston Butt/Shoulder, Picnic), Loins, Back Legs (Hams) can all be shredded or pulled.
I have had pulled pork from all sections of the hog. It can be done, but it takes experience to get succulent meat from the ribs, belly and ham. If you have a unlimited choice of hogs; the butts should be your first choice, followed by the picnic. These cuts when trimmed and fully cooked will yield any where's from 50% of the green weight.
If you are limited, then the loins don't loose as much weight, and can be easily pulled, though become dry when you take them to a temperature they can be pulled. But when mixed with the butt and picnic and some additional moisture added you will still have some great pulled pork.
The ham will yield the greatest amount of meat, but I've never tried to pull one. I would think that they would become stringy and dry if you take them to a point where they can be pulled. But there are a lot of pulled ham recipe if you do a search, and you may find one you like.
i say shoulder
Quote from: KyNola on June 25, 2014, 10:31:44 PM
It would be helpful if you could provide some additional information, How did you come up with the required amount of raw meat being 125 pounds? How many people do you anticipate serving? Based on your post I assume you are going to be serving pulled pork? Sandwiches, plates? Will there be other types of protein also served? What about side dishes? Typically you will see pork shoulders being used for pulled pork but you can also get a loin to pull if cooked correctly. The hind leg, the ham can be made to pull, again if cooked correctly. Belly meat nor rib meat doesn't pull too well in my opinion.
I will yield to the more learned ones on the Forum but any additional information you can provide will help them to assist you.
I have done multiple large projects like this and have already done necessary calculations based on serving type, people being served, and yes it will be pulled pork. I also know the exact cut that I WANT but because of the hogs being donated, I recognize I cannot use the equivalent of 1 roast off 10 hogs :) (the butcher is taking all other meat as his "payment")
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Quote from: Habanero Smoker on June 26, 2014, 02:33:54 AM
I have had pulled pork from all sections of the hog. It can be done, but it takes experience to get succulent meat from the ribs, belly and ham. If you have a unlimited choice of hogs; the butts should be your first choice, followed by the picnic. These cuts when trimmed and fully cooked will yield any where's from 50% of the green weight.
If you are limited, then the loins don't loose as much weight, and can be easily pulled, though become dry when you take them to a temperature they can be pulled. But when mixed with the butt and picnic and some additional moisture added you will still have some great pulled pork.
The ham will yield the greatest amount of meat, but I've never tried to pull one. I would think that they would become stringy and dry if you take them to a point where they can be pulled. But there are a lot of pulled ham recipe if you do a search, and you may find one you like.
Prioritize butts and picnics - great.
Any guess how many lbs can be harvested from 1 hog in JUST butts and picnics?
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Thank you ALL for your responses!!!
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Quote from: GoCobbers95 on June 26, 2014, 07:32:36 AM
Quote from: Habanero Smoker on June 26, 2014, 02:33:54 AM
I have had pulled pork from all sections of the hog. It can be done, but it takes experience to get succulent meat from the ribs, belly and ham. If you have a unlimited choice of hogs; the butts should be your first choice, followed by the picnic. These cuts when trimmed and fully cooked will yield any where's from 50% of the green weight.
If you are limited, then the loins don't loose as much weight, and can be easily pulled, though become dry when you take them to a temperature they can be pulled. But when mixed with the butt and picnic and some additional moisture added you will still have some great pulled pork.
The ham will yield the greatest amount of meat, but I've never tried to pull one. I would think that they would become stringy and dry if you take them to a point where they can be pulled. But there are a lot of pulled ham recipe if you do a search, and you may find one you like.
Prioritize butts and picnics - great.
Any guess how many lbs can be harvested from 1 hog in JUST butts and picnics?
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I think that is going to depend on the size of the hog. I have seen some hogs weigh in at well over a thousand pounds and some in the 200 pound range.
Just got back from the butcher. They have told me that I should expect to get 35 to 40 lbs from the butts and picnics. This is based on the size of hogs that we are getting donated... Could be up to 50lbs. With this in mind, I need to either ask for 3 hogs or find other suitable cuts to reach my needed meat quantity.
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Quote from: GoCobbers95 on June 26, 2014, 07:29:17 AM
Quote from: KyNola on June 25, 2014, 10:31:44 PM
It would be helpful if you could provide some additional information, How did you come up with the required amount of raw meat being 125 pounds? How many people do you anticipate serving? Based on your post I assume you are going to be serving pulled pork? Sandwiches, plates? Will there be other types of protein also served? What about side dishes? Typically you will see pork shoulders being used for pulled pork but you can also get a loin to pull if cooked correctly. The hind leg, the ham can be made to pull, again if cooked correctly. Belly meat nor rib meat doesn't pull too well in my opinion.
I will yield to the more learned ones on the Forum but any additional information you can provide will help them to assist you.
I have done multiple large projects like this and have already done necessary calculations based on serving type, people being served, and yes it will be pulled pork. I also know the exact cut that I WANT but because of the hogs being donated, I recognize I cannot use the equivalent of 1 roast off 10 hogs :) (the butcher is taking all other meat as his "payment")
My apologies for the questions. The other learned members of the Forum have provided you with the information you need.
Quote from: GoCobbers95 on June 26, 2014, 10:14:22 AM
Just got back from the butcher. They have told me that I should expect to get 35 to 40 lbs from the butts and picnics. This is based on the size of hogs that we are getting donated... Could be up to 50lbs. With this in mind, I need to either ask for 3 hogs or find other suitable cuts to reach my needed meat quantity.
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I believe that will be enough for about (2) 1/4lb servings. You may want to grab a whole loin or two, and mixed that with the pulled pork. It will still be good pulled pork, and give you plenty incase people come really hungry.
Great replies from the others. Butt and picnics are the best for pulled pork but I agree you do not want to use 3 pigs and just take the front shoulders. I would also take the loins and tenderloins. They are very lean but after shredding I would mix it all together and you will have some great pulled pork. You may be able to cut down on the number of hogs by using more than the shoulder meat. The butcher will still be making out by getting the ribs, bellies and hams. If you have a way to do whole hog, that would be the best but it takes practice and the right equipment.
Quote from: pensrock on June 26, 2014, 01:21:22 PM
Great replies from the others. Butt and picnics are the best for pulled pork but I agree you do not want to use 3 pigs and just take the front shoulders. I would also take the loins and tenderloins. They are very lean but after shredding I would mix it all together and you will have some great pulled pork. You may be able to cut down on the number of hogs by using more than the shoulder meat. The butcher will still be making out by getting the ribs, bellies and hams. If you have a way to do whole hog, that would be the best but it takes practice and the right equipment.
This is my sentiment exactly... I DO NOT want to go 3 pigs. Doing the loins and mixing in, sounds like the best bet.
Thank you ALL for the help. I am always impressed with knowledge and hospitality.
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You go with what your heart tells you but I am looking at it this way. If you only use the front legs and loins with donated meat. That is an extremely well paid butcher.