Pulled Pork Yield Calculator
Work out how much cooked pulled pork you get from a raw pork shoulder after cooking losses, and how much raw meat to buy to feed a crowd.
How it works
Cooked weight = raw weight × yield % · Servings = cooked ounces ÷ serving size
A bone-in pork shoulder (Boston butt) loses a large share of its raw weight to rendered fat, bone and evaporated moisture during a long low-and-slow cook — commonly ending up around 55–60% of what you started with. Planning by cooked weight avoids under-buying: if you need cooked pounds for a party, divide by the yield to get the raw weight to purchase. Sandwich portions run about 5 oz of meat, while a plated main is closer to 6–8 oz.
Worked example
An 8 lb raw shoulder at 60% yield gives 8 × 0.60 = 4.8 lb of pulled pork, about 76.8 oz. At 5 oz per sandwich that feeds roughly 15 people. To serve 25 sandwiches you would need about 25 × 5 ÷ 16 ÷ 0.60 ≈ 13 lb of raw pork.
Frequently asked questions
Why is the yield only about 60%?
A pork shoulder is heavily marbled and bone-in. During a 10-plus-hour cook the fat renders out, the bone is discarded, and a lot of moisture evaporates, so you typically keep only 55–60% of the raw weight as edible pulled meat.
How much pulled pork per person should I plan?
For sandwiches, about 1/3 lb (5 oz) of cooked meat per person is standard; as a main course with sides, plan 6–8 oz. Always round up for hearty eaters and seconds.
Does a boneless shoulder yield more?
Slightly. Boneless cuts skip the bone weight and often land nearer 65% yield, but they can dry out a touch faster without the bone. Adjust the yield percentage up a few points if you are cooking boneless.
Related calculators
This calculator is for educational purposes. Double-check important results before acting on them.