For a bigger feed with pulled pork, I load up Crusty French Bread and then slice it to the size you/they want. Money-wise, the french bread is dirt cheap compared to individual rolls/buns @ about $1.19 to $2.39 per loaf, depending on where/when I get them.
Don't mind the covered roaster, I did that instead of foiling after the smoke was done and they were ready for braising,...does the same job, only it's more forgiving on temps.
These are from my very 1st Q-view here on the forum...wow, this brings back some sweet memories...
It's a unique and rather impressive way to cast-off your pulled pork...when you guests see this being put together, they will be in awe!
Try it...I'm sure you'll like it!
Good smokin' to ya!