Pork Loin or PP for 150

Discussion in 'Catering & Large Group Gatherings' started by herms, Jun 2, 2015.

  1. Hello all I have been put in charge of doing meat for a wedding of 130+ people just rounding up to 150 to make it easy plus leftovers.  I have done some larger meals for the Fire Dept. and the hospital I work at so this isn't my first go at it.  But I've never quite got this big before.

    My biggest question is which would be easier, I can do 50+ of meat at a time but the week prior when I'm planning on cooking I also have to work.  I'm leaning more towards a few batches of pork loin when done ill wrap them up and in the freezer for a day or two then take out slice up and into roasters to reheat with some finshing sauce/apple juice.  Also I know for pulled pork you lose 35-55% of your starting weight.  Anyone have good experience with loin I'm guessing 30% or less as it is pretty lean.

    Those of you who have went though this before if you could give me a few pros or cons of each that would be great.  Also the wedding is the end of June .

    Thank you and appreciate the help this forum has to offer.
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Unless the customer just demands it i won't do loins. They are very lean compared to butts and can easily get dry. Butts are way more forgiving.

     I don't think i have ever lost more than 30% off my trimmed weight on butts. 

     Smoke the butts ,pull them . Freeze in vacuum seal bags. You can reheat in the bag  as needed in simmering water.

     Dump into warming tray and mix in heated finishing sauce.
     
  3. Agree with eman!

    Loins and OK if you have a carving station, but IMHO they do not re-heat well - they cook to much in the re-heating process.

    Also my experience with butts is -maybe- 30% loss some of which goes back in with a finishing sauce.  Just cook them, don't cook them to death, and let them re-absorb some juices while resting.
     

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