I'm not a caterer or vendor but have pulled pork for a crowd in mass qty on a few occassions.. Pulling out the fat is less than ideal in high volume. Westex and I did about 20 of them wearing hi temp food grade neoprene gloves.. a big squeeze and then a bunch of little squeezes and pulls... Very quick.. Maybe 3-4 minutes per butt. You'll catch a few large pieces of fat by default.
Even better... When I assisted Chris Lilly at the Big Apple Block Party it was somewhat similar.. A big crush with our hands but then a different approach.. A samurai knife is used to chops the large chunks. Here's his brother Owen doing the same technique .. It's a real crowd pleaser especially when Chris puts on the show.
Check it out the starting at 1:24 seconds
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles