PREPARATION GUIDE

Important!! DO NOT EXCEED 225° COOKING TEMPERATURE FOR THE FIRST 2 HOURS OF COOKING

• If using and "open' grill allow 1 hour per 10 pounds of pork.
• Internal temperature of 170° must be reached
• If using gas cooker, read manufacturer's instructions
• When using charcoal or wood distribute more coals under the hams and shoulders and less in the center for more uniform cooking. Additional coals started outside of cooker should be added as needed to maintain proper temperature.

Determine the number you plan to serve- allowing 1½ lbs. of carcass weight per person. This will tell you the amount of pork needed to purchase + cooking time.

A Guide for Purchasing

• 75 lbs. dressed pig- approximately 30 lbs. cooked chopped pork
• 100 lbs. dressed pig- approximately 40 lbs. cooked chopped pork
• 125 lbs. dressed pig- approximately 50 lbs. cooked chopped pork
• 14 lbs. uncooked Shoulder= 10 lbs cooked 6-7 hours
• 6-7 lbs. uncooked Boston Butt= 3 lbs. cooked 3½-4 hours
• 14 lbs. uncooked Ham= 6-7 lbs. cooked 6-7 hours

Where to purchase:

1. At a State inspected establishment
2. 7 days notice for a local super market, or grocery store, or meat packer is often needed.

Basic Equipment Needed:

• Large container such as ice chest, suitable for keeping a temperature of 35° or less up to 25 hours prior to cooking
• Large grill suitable for method of cooking-- wood, charcoal or gas.
• Meat thermometer to insure 170° internal temperature for optimum tenderness.

INFORMATION PROVIDED BY NC PORK COUNCIL