I like pig butts and I cannot lie
You other brothers can’t deny
When a butt walks in with a juicy, crusty bark
And a big ol’ smoke ring
You get sprung!

That’s great. You must be in the 40-50 year old range. Classic song when I was in school

Chef I am not a big injection fan, it just adds time to the cook as you have to erradicate that moisture out. That is also how I feel about spritzing large cuts of meats during long cooks, all you are doing is slowing the cook down by adding room temp liquid to it. But there isn’t a right or wrong way to burn meat, just 100 ways to skin the cat.

HerbcoFood But no way for the cat to like it - Jed Clampit

I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.

As a general rule, I find that about 1/2 pound of PRE-cooked meat is ample for most crowds when served with sides and salads. Teenagers, well maybe about 10 ounces. Golf outing and high school sport teams are also larger eaters.

Surprisingly enough, Teachers are higher consumers. No gender wars implied, but when the audience has a higher percentage of women, they tend to eat more than in a mixed group.

Once you get a count over 25, it doesn’t take much to throw off the quantities. Open buffet consumes about 10% more than serving portion controlled serving. A couple of adults at the buffet line will control waste.

The size of the plate is also critical. Using an 8" dinner plate reduces greatly the waste over a 9 to 9 1/2 inch plate.

Let me know if there re ny other questions I didn’t cover

And after many hundreds of receptions, I respectfully say that people come for the food.

Best thing is that pulled pork is in no way degraded by freezing.