Hello all I have been put in charge of doing meat for a wedding of 130+ people just rounding up to 150 to make it easy plus leftovers. I have done some larger meals for the Fire Dept. and the hospital I work at so this isn't my first go at it. But I've never quite got this big before.
My biggest question is which would be easier, I can do 50+ of meat at a time but the week prior when I'm planning on cooking I also have to work. I'm leaning more towards a few batches of pork loin when done ill wrap them up and in the freezer for a day or two then take out slice up and into roasters to reheat with some finshing sauce/apple juice. Also I know for pulled pork you lose 35-55% of your starting weight. Anyone have good experience with loin I'm guessing 30% or less as it is pretty lean.
Those of you who have went though this before if you could give me a few pros or cons of each that would be great. Also the wedding is the end of June .
Thank you and appreciate the help this forum has to offer.