question on pork loin

In Aug. I am doing the food for out DU banquet. Last year I did 1 meat and 3 sides(pulled pork, potato salad, beans and cole slaw).
I threw the idea of going with 2 meats this year, pulled pork and thinly sliced pork loin for sandwiches.
I use soezzys calc. but there is nothing on there for pork loin. Im pretty sure the yield is pretty high but not sure how to figure out.
We are doing an all you can eat this year again, we plan on 150 but last year I cooked for 225 and it came out damn close.

Thanks in advance,

Ken

Bubba, it's an all you can eat dinner....lots of duck and goose hunters with free beer in their gut. I thought padding it by 75 people for the all you could eat was o.k.
I ended up with 1 1/2 butts left over last year....I thought I figured pretty close????

I wasnt really sure how to figure it, I just happened to come out smelling like a rose.
Is there a way your suppose to figure an all you can eat deal when you know actual numbers?