My sisters wedding...Next weekend - advice

My sisters wedding...sounds like a sitcom. Actually, it probably could be!

So...220 people outdoor wedding,, flip flops, shorts...bras optional at a 'catering' place. House is serving dogs/burgers, baked ziti and salad sides.

My BBQ team is providing pork (pulled/sauce on a roll) and we are also making Pork quesadillas using a 2xburner propane. I am going to 'prep' the carmelized onions and bring them warmed in a tin. (pork/onions/sauce from a squeeze bottle, toss of grated cheese)

Here are my questions:
1. Since pork is not the ONLY food -- HOW MUCH to prep? I am thinking if I cook a 100lbs of butt - yield 60lbs - what is thatserve 160 -180?

2. APPROXIMATELY HOW many LBS. fit in a FULL TRAY (2.5 deep)? (I figure 45? servings per full tray)

I am TRYING TO DETERMINE MY REHEAT SPACE -- I am going to OVEN first--> keep warm in the BACKWOODS <---for show~~ then sterno on serving tables.

***3. HOW MANY DAYS CAN I KEEP cooked/pulled Product in the refrigerator PRIOR TO EVENT!!?? So I don't have to freeze??

THANK YOU in ADVANCE!!
Cass
GranPappy of Pork~~

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Roger, that- HM. Going to deal with the sleep apnea -- Tues or Wed night next week - pull out when I get home from work - Keep in refrigerator. so I don't have to freeze meat.

Jacks - this is our first 'gig' -there are several threads on pricing- that is unique to where you live - somewhat - i believe.
this is my wedding gift-

Thanks...I will let 'youze' know