thanks again for all your input. I have 30 confirmed guests plus some "maybe's" for this weekend. Sounds like i'll need to have a lot of charcoal.
Not sure how big a roast its going to take to feed em all, but i'm thinking 20 pounds of Boston Butt to make sure there's plenty and some left overs for the hosts....
I would get the pork cooked and pulled ASAP. Ziplock or FoodSaver bag the meat and freeze if cooked several days prior to the event. I wouldn't plan for the day of the event to get the pork cooked and pulled. Ribs and other items which will take no more than 6 hours to finish, I will usually cook the day of the event.
As for the amount of charcoal needed for your cook, I've no idea. I always have a large supply of charcoal available. But I have the storage space to do that.