I'm new here, but I've roasted a hog before (my roaster, another guys hog, directed on how to do it by a 3rd grumpy old man). The guy directing us how to do it didn't want to stray from his method one bit; I understand and respect this, but I don't think he was really as knowledgeable as he thought. In May I will be getting married to the love of my life. I would like to roast a hog (for pulled pork) as the main course at the reception. I've found a caterer that is going to do all the other food prep, and keep my pulled pork set out etc. So basically I am doing pulled pork, then chilling it for reheating and serving the next day. I am expecting between 200 and 300 guests. I planned to roast a whole hog, but after reading this site, I'm not sure if that is the right choice. Would butts/shoulders be better? Or is whole hog fine? On "askthemeatman" I saw a description on doing a butterflied hog. At the end he stated figure 1.5 pounds per person. This can't be accurate. Was he talking about 1.5 pounds of live hog weight per person? That still seems high. We will have other foods at the reception, to include: meatballs, fresh fruit table, green beans as a side, and some other stuff I can't remember, there will also be cake. How much meat should I figure per person? Moving on, I have a homemade hog roaster that is both gas and wood fired. It is made from the classic "fuel oil tank". The gas burner is mounted inside the tank at the bottom, the wood firebox is attached underneath the main tank. The gas burner is approximately 11" from lowest grate, and 20" from 2nd grate setting. I can add more grate settings if I need to. Wood smoke and heat is fed in the bottom by two 8"X8" square holes fed directly from the firebox (mounted below). I know there are 2 main ways to roast the hog; butterflied or "stuffed". I've only done it stuffed (with potatoes), and it seemed to me that the belly meat dried out too much and wasn't any good. I would like to make use of the belly meat by making bacon, so a butterflied hog might be the best way to do this. Any opinion? Should I use a rub? The grumpy old man from before refused to season the pork at all, and I felt that it was bland in the end. I know that you guys probably see newbs like me all the time asking for recommendations etc. I know that I can successfully pull this off myself, but I want to really "wow" them and make it more than just a success. Any direction, tips, pointers or thoughts are appreciated. Summary: 3 big questions/concerns #1 What to cook: whole hog or multiple butts? #2 If whole hog, how to cook: butterflied or "stuffed" #3 Rubs or seasonings?