Pulled Pork for 200

[Highline Smoking]

I joined a bit ago and like what others have posted and given me ideas. I have been asked to cook for a wedding on Aug 15th for my son-in-law ( and my wife thinks I can handle it Ha ha )
SO is 120-150 lbs of bone in to much ? to Little? for 200-

I was going to have the pork at the end of the serving line so plates were pretty full with salad and side dishes prior to getting to the meat .. ( Not my first rodeo..LOL) It will be pulled the morning of and was thinking of keeping it whole in coolers wrapped for probably a day after the cook, then pulled, and then transfer to those water type heating roasters. I have about 12 of them available at the church basement.

Pork butt ? or pork shoulder? don't know the difference for what I am being tasked for.
I was going to cook about 2 days prior in the Traeger - and wanted some opinions.. In the past when I have cooked a single butt the meat was sweeter with bone in. Just guessing right now on the poundage of meat...and need opinions.
Any suggestions for those with being tasked with this situation are well accepted and appreciated

Thanks

 

[912smoker]

I'll give ya a bump for others who may have had similar size cooks.

Keith

 

[kilo charlie]

A pork butt and a pork shoulder are the same thing.

Figure between 1/4 and 1/2 pound of meat per person. 200 people equals 100 pounds of meat at 1/2 pound per person. You're looking at about 13 to 14 pork butts/shoulders averaging 7 to 8 pounds each. That weight also includes the bone.

When pulling the meat, make sure to keep some of the good fat with the meat to help retain moisture. You can also search here or Google for finishing sauces for pulled pork. Try to pull the meat in a foil pan (or similar) to retain all the juices.

Ask yourself a few questions.
Do you have enough space in your smoker for 14 butts? Do you have enough rub for them all? Do you have enough tin foil and foil pans? Do you have enough cooler space to let them rest? Do you have enough time to pull 14 of them?

Have you considered holding them and serving them from a roasting pan? It would likely take 2 to 3 of them for that amount of meat.