I haven't found an "easy" way to deal with 200+ pounds of pork. Last time I injected and lightly rubbed 202 pounds of pork and layered them in a couple of 120 quart coolers in large bags...poured ice over the top and shut the lid until 2 am when I started cooking. I cook 'em all in one shot, wrap if needed, and then cooler for a couple of hours. I still pull by hand and actually prefer it that way...I don't especially care for chopped pork and hate messing around with tools with greasy hands.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker