What to buy for a pulled pork contest

A pulled pork contest needs more than pork and barbecue fuel. You need enough cooking capacity for every team, reliable cold storage, serving supplies for sample portions, and a separate setup for judges. This shopping list also covers the items people often arrange too late: meat thermometers, handwashing, extension cords, work lights and waste bins. Buy or reserve equipment early, especially smokers, tables, coolers and party tents.

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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
- Pork shoulder - 24 kg
- Brioche rolls - 100 pieces
- Coleslaw - 8 kg
- Red cabbage - 4 kg
- White cabbage - 4 kg
- Carrots - 3 kg
- Pickles - 4 jars
- Fried onions - 1 kg
- Potato salad - 6 kg
- Corn on the cob - 60 pieces
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Peanuts - 2 kg
- Barbecue sauce - 6 liters
- Ketchup - 3 liters
- Mayonnaise - 3 liters
- Mustard - 2 liters
- Garlic sauce - 2 liters
- Apple cider vinegar - 2 liters
- Olive oil - 2 liters
- Sunflower oil - 2 liters
- Brown sugar - 3 kg
- Granulated sugar - 2 kg
- Coarse sea salt - 1 kg
- Black pepper - 500 grams
- Paprika powder - 500 grams
- Garlic powder - 250 grams
- Onion powder - 250 gram
- Chili powder - 250 grams
- Cumin powder - 250 grams
- Smoked paprika powder - 250 grams
- Honey - 2 jars
- Apple juice - 6 liters
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Lemonade - 6 liters
- Spa Blauw - 12 bottles
- Spa Rood - 6 bottles
- Non-alcoholic beer - 24 bottles
- Beer - 72 bottles
- White wine - 6 bottles
- Red wine - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Lemons - 2 kg
- Ice cubes - 20 kg
- Charcoal - 60 kg
- Smoking wood - 12 bags
- Firelighters - 4 boxes
- Aluminum foil - 6 rolls
- Baking paper - 3 rolls
- Cling film - 3 rolls
- Paper towels - 12 rolls
- Napkins - 300 pieces
- Trash bags - 60 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Toilet paper - 24 rolls

Tips

Plan one smoker or barbecue for each competing team, then add one spare thermometer per two teams. Check that every cooker has a safe fuel supply before shopping day.
Keep raw pork refrigerated until it goes onto the smoker. Use at least one cooler for meat and a separate cooler for drinks so repeated opening does not warm the food.
Count reusable plates, bowls, cups and cutlery for every judge, participant and guest, then add 10% extra. Sample portions create more washing and serving demand than a normal meal.
Buy or gather extension cords and power strips before setup day, and test the power supply with the smokers’ accessories, work lights and LED light strings connected.
Put the handwashing station, cutting boards, chef’s knives and dishpan on the shopping checklist rather than treating them as kitchen extras. Add waste bins near both the cooking area and buffet.

Frequently asked questions

How much pulled pork should I buy for a contest?: For sample portions, plan about 150–200 g of cooked pork per taster, plus 10% extra for spills and second samples. Because pork loses weight during cooking, buy roughly 300–400 g of raw pork per planned taster.
How many coolers do I need for a pulled pork contest?: Use at least two coolers for a small contest: one for raw meat and one for drinks. Add one more cooler for every 4–6 teams if they bring separate ingredients or need chilled storage.
What equipment does each pulled pork team need?: Allow one barbecue or smoker, one digital meat thermometer, cutting boards, a chef’s knife, mixing bowls, tongs and aluminum trays per team. Provide one spare thermometer for every two teams so a failed battery does not stop the cook.
When should I buy the meat and chilled ingredients?: Buy the pork and other refrigerated ingredients no more than 1–2 days before the contest. Keep them refrigerated until cooking, and purchase ice or fill the coolers on the day of setup.

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