Looking for good pulled pork recipe

[Backyard Q]

So here is what is going on my sister in law is getting married this spring, it is a destination wedding however they are having a reception when we get back. She wants to do pulled pork for the main dish for around 200 people, I have the space to cook it all however I normally pan and foil my pork butts and I don't believe I will be able to do so with that much meat. So I need I ideas on best way to accomplish this as well as thought on how much to cook? I am about 3/4 the way done with a lang 60 clone if that helps

[SoEzzy]

200 x 8 Oz = 100 lb cooked or 200 lb raw weight.

200 / 8lbs = 25 butts, 24 butts is 3 heavy cases, or 3.5 light cases.

8 Oz is a good heavy portion, if you take it down to 6 Oz you are down to 150 lbs raw weight, about 75 lbs cooked.
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Here's a change Robert.

I still work here!

[Catfish]

I have done up to 40 butts on my Lang 80. Since they don't all come off at once, I use a deep disposable aluminum pan and put two sheets of heavy duty aluminum foil (each long enough to wrap a butt) in the pan. I put the first sheet in and press it down in the pan and the the second sheet in at a 90 degree angle. Pull a butt, put it in the foiled pan and wrap the first sheet followed by by the second. Once wrapped, I put the either in my warmer or my extra large fishing cooler. They will stay hot till you need them. Then I unwrap and the deep aluminum pans will hold two butts worth of pulled pork. If I want to hold them hot after pullin, I seal the pan top with heavy duty aluminum foil and slide it either into my warmer or back into the smoker. Once I start using the smoker to hold them, I'm done cooking and I lower the temp to about 150.
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Smoking on a Lang 84 Deluxe and Lang 36.