Whole hog or shoulder
Cost wise and waste wise i would do shoulders. I have done just under half a dozen pig roasts and its just not worth it to me. Yes you get the wow factor. Ill give you that. However, you more or less end up serving it all like pulled pork anyways. Plus I feel that I can produce a far better tasting butt than I ever could do with a whole pig.
You pay for a lot of unusable/waste parts when you get a whole pig that also factor into the cost (bones/fat/etc.).
This is just my opinion though.
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?