Just do it! I love doing new things for large groups of people. My first whole hog last October I cooked with a few buddies who hadn't done it either....and it was to serve a few hundred people to raise money for a kids charity so........what could possibly go wrong?? Rolled out my Shirley and tossed it on and 10hrs later it was ready to go.
Not to downplay cooking a whole hog, but it was the normal "cook it until it is done". Threw it on, cooked until probe tender. At no point did I feel like it was complicated. That being said I know things can always improve, but just saying get out there and do it! Pretty much treated it like a large hunk of meat and then pulled/chopped it all up at the end. Best pulled pork I've had.
We did inject with a lily'esq injection on a 90'ish hog.