Pig Roast Calculator
Enter guests and method. You get the dressed pig to order, live weight, cook time and charcoal, from sourced pitmaster rules.
| Cook time (La Caja China roasting box) | 3.5–4 h |
| Charcoal | 52 lb |
Pig size by party
| Party | Dressed weight | Live weight |
|---|---|---|
| 30 guests | 30 lb | 45 lb |
| 50 guests | 45 lb | 65 lb |
| 75 guests | 70 lb | 100 lb |
| 100 guests | 90 lb (2 pigs) | 130 lb |
| 150 guests | 135 lb (2 pigs) | 195 lb |
| 200 guests | 180 lb (3 pigs) | 255 lb |
By method
How we calculate
- Pork eaters = guests minus those who skip pork. Dressed weight = eaters × pounds per guest, rounded up to 5 lb.
- Above 100 lb, or above the box size for La Caja China, the plan splits into two pigs: smaller pigs cook faster and more evenly.
- Live weight = dressed ÷ 64–75%. Thaw days use the USDA fridge rule of about a day per 4–5 lb, applied to a pig (our extrapolation).
- We leave out rotisserie and lechon times because we found no reliable published figures.
| Rule | Value | Source |
|---|---|---|
| Dressed weight per guest | 1 lb (full sides) to 1.5 lb (light sides) | NC Pork Council guide |
| Dressed vs live weight | 64–75%, about 70% typical | UMaine Extension |
| Best carcass size | 60–100 lb; bigger parties cook two | NC Pork Council guide |
| Open pit time | 1 hour per 10 lb dressed | NC Pork Council guide |
| La Caja China | 16 lb charcoal to start, 8–10 lb each hour, flip at 3 h, 3.5–4 h total; Model #2 holds about 85 lb | published recipes |
| Imu | 6–8 h plus 2–3 h to heat the stones | Hawaii guide |
| Safe temperature | 145°F plus 3-minute rest (whole cuts); shoulders and hams pull at 180°F+ | USDA |
Whole-hog numbers are rules of thumb; most come from pitmaster guides, not lab tests. Pig prices are our estimate of $2.50–4.50/lb dressed. Data as of Oct 2026. Full list of sources: How we calculate.
FAQ
What size pig do I need?
About 1 lb of dressed pig per guest with a full spread of sides, 1.5 lb with light sides. For 50 guests that is about 45 lb dressed.
What is the difference between dressed and live weight?
Dressed is the carcass you cook, without blood, hair and organs: about 70% of the live weight. Butchers quote both, so ask which.
How long does it take to roast a whole pig?
About 3.5–4 hours in a La Caja China box, about 1 hour per 10 lb on an open pit, and 6–8 hours in an imu.
Is a whole pig cheaper than pork butts?
Usually not per pound of meat: for 50 guests a pig runs $113–203 against about $56 for pork butts. People roast a whole pig for the event, the crackling and the show.
When is a roast pig done?
Whole cuts are safe at 145°F with a 3-minute rest (USDA). For pulled meat, take the shoulders and hams to 180°F or more.