How to use this result
Work backward from cooked servings to the raw pork shoulder weight to buy.
Use realistic package-specific assumptions and test them against your own weighed results when possible. The calculator isolates the quantity and cost question; method fit, labor, flavor, and whether leftovers get eaten still matter.
Questions people ask
What yield should I use?
A 50 to 65 percent range can be a practical starting point, but bone, trim, fat, and method vary.
How large is a serving?
Four to five cooked ounces works for sandwiches with sides; six to eight ounces is a larger main portion.
Should I buy extra?
Add leftovers intentionally and round to the next available shoulder size.
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See all Meat Decoded calculators or return to the meat buying guides.