[brianshaw]

Looks good, Scott... but how the heck did you do pulled pork in 4 hours?

 

[brianshaw]

Koukouvagia...I still don't know how that works. I occasionally do shoulder in oven - 225 degF and it takes overnight to 12 hours to pulling temp. Dry rub and roasted open.

I suppose if you crank the heat it would take less time, or maybe if foil wrapped...

 

[brianshaw]

The hot temp explains the short cook time. Thanks.

1 lb per person is what I plan for bone-in butt or shoulder.

I rarely complain about leftovers. We are big eaters so a lot gets eaten. But 15 lb is a lot of leftovers.

So your 35 diners ate 30 lb (raw weight) of meat. Sounds about right.