Food & Kitchen
Pulled Pork Yield Calculator
Bone-in pork shoulder loses 5% to bone, 5-15% to trim, and 30-40% to cook. Plan accordingly.
Pulled pork yield
—
- Bone weight
- —
- Trim loss
- —
- Servings (1/3 lb)
- —
FAQ
Is bone-in better? +
Bone-in cooks more evenly and adds collagen. The bone-pull test (clean bone slides out) is also the doneness signal.
Why such big cook loss? +
Fat renders and water evaporates over 8-14 hours of low-and-slow. 35% loss is normal; 40%+ means you cooked too hot or too long.