Smoked Pulled Pork

Production identity

Target finished yield

6.5 kg · approximately 40 portions at 162.5 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 65.0% (10 kg declared primary input → 6.5 kg finished target)

Total formula input

10.49 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 720 min total

Equipment

smoker · hotel pans · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Rest before pulling; hot hold with enough covered moisture to prevent drying but avoid steaming bark to mush.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Trim only loose/excess fat while preserving protective exterior; weigh trim and season evenly.

2. Smoke with clean combustion until bark is set and shoulder has taken on desired smoke character.

3. Wrap or pan only when bark/evaporation conditions justify it; continue gentle cooking until connective tissue yields readily.

4. Rest enough for internal pressure/temperature to stabilize, then remove bone and excess unrendered fat before pulling.

5. Weigh finished yield, season pulled meat with measured jus/vinegar as needed and hold in controlled small batches.

Working numbers

• Raw basis: 10 kg
• Target finished meat yield: 65%
• Tenderness endpoint is structural resistance, not one temperature alone
• Rest before pulling

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Moist strands and chunks, rendered connective tissue, set bark pieces, clean pork/smoke, no greasy unrendered fat or mush.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.