How to organise a pulled pork contest

A pulled pork contest needs more planning than a normal barbecue because several teams cook at the same time and judges need fair, consistent samples. Start with the venue, competition rules and registration, then confirm power, cooking areas, food storage and judging arrangements. Work backwards from serving time so meat can rest and samples are ready when judges need them. This plan covers the practical sequence, including setup, safety checks and the details organisers often leave too late.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Reserve competition venue
2
Draw up the competition rules
2 people
3
Send invitations
2 people
4
Register participants
5
Process registrations
6
Collect dietary requirements
7
Invite the judges
8
Order prizes
9
Plan sample portions
2 people
10
Check power supply
2 people
11
Check the weather forecast
12
Do the shopping
3 people
13
Store meat refrigerated
2 people
14
Prepare vegetables and sauces
3 people
15
Print competition forms
16
Print participant list
17
Fill coolers
2 people
18
Build party tents
4 people
19
Set up tables and chairs
4 people
20
Cordon off barbecue areas
2 people
21
Set out game materials
3 people
22
Chill drinks
2 people
23
Set up judges' table
2 people
24
Set up the buffet
3 people
25
Conduct a safety check
2 people

Event

26
Receive participants
3 people
27
Register teams
2 people
28
Explain the competition rules
29
Light the barbecues
10 people
30
Check and weigh meat
2 people
31
Record temperatures
2 people
32
Refill drinks
2 people
33
Refill side dishes
2 people
34
Serve samples
3 people
35
Collect judging forms
36
Add up the scores
2 people
37
Announce the winners

Aftercare

38
Pack leftovers safely
3 people
39
Sort and dispose of waste
3 people
40
Wash tableware and equipment
3 people
41
Clear tables and chairs
4 people
42
Let barbecues cool down
2 people
43
Clean the venue
4 people
44
Dry and store equipment
3 people
45
Return borrowed items
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 3
Foldable tablesqty 10
Folding chairsqty 70
Judges' table
Waste binsqty 6

Equipment

Barbecues or smokersqty 10
Gas burnersqty 2
Digital meat thermometersqty 12
Coolersqty 6
Extension cordsqty 4
Power stripsqty 4
Handwashing station

Kitchen

Cutting boardsqty 8
Chef's knivesqty 8
Large mixing bowlsqty 8
Serving tongsqty 8
Aluminum traysqty 20
Measuring cupsqty 4

Tableware

Reusable platesqty 80
Reusable bowlsqty 40
Reusable cupsqty 100
Cutlery setsqty 80
Coffee cupsqty 40
Serving traysqty 12

Decorations

Competition table signsqty 10
Name badgesqty 80
Tableclothsqty 10

Lighting

LED light stringsqty 6
Work lightsqty 4

Cleaning

Dishpanqty 3
Sponges and brushesqty 8

Catering

Prizes and trophiesqty 3
Groceries

Tips

Set the rules before inviting teams. Specify entry limits, cooking and turn-in times, judging criteria, sample sizes and whether participants may prepare ingredients in advance; send the final rules with the invitation.
Confirm the site’s power supply at least one week before the contest. Count smokers, gas burners, coolers and lighting, then use extension cords and power strips safely rather than discovering too few outlets during setup.
Plan judging portions separately from the public buffet. Prepare one labelled sample portion per judge and entry, and keep the judges’ table away from queues so samples can be assessed without interruptions.
Keep raw meat refrigerated until it goes onto the smoker or barbecue. Use coolers for transport and backup storage, provide a handwashing station, and complete a safety check before cooking starts.
Build the schedule around the serving time, not the arrival time. Set up tents, tables, chairs and cooking-area barriers first; chill drinks and set out tableware only after the hot equipment and judge route are ready.

Frequently asked questions

How far in advance should I plan a pulled pork contest?: Reserve the venue and send the rules and invitations at least 4 to 6 weeks ahead. Set a registration deadline 10 to 14 days before the event so you can confirm teams, dietary requirements, judges and sample quantities.
How much pulled pork should I prepare for judging samples?: Plan one clearly labelled sample portion for every judge and every competing entry, plus about 10% extra for spills or mistakes. Keep public serving portions separate, because using buffet food for judging can leave you short.
When should I set up the cooking and judging areas?: Start the physical setup around 3 hours before cooking or judging begins. Put tents, tables, barriers, power and handwashing in place first, then arrange the judges’ table and buffet after the equipment has passed its safety check.
How do I keep food safe at a pulled pork contest?: Keep raw meat refrigerated until cooking, separate raw-meat equipment from serving equipment, and provide handwashing before teams begin. Check the weather and power supply on the day, and do a final safety inspection before opening the cooking areas.

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