[williecoyote]

The rule of thumb is one pound on the hoof per person. Once you go over 100 lbs. the pigs tend to have more fat content, so you probably need two 100 pound hogs, or three 70 pound hogs. You can feed more people if you chop up the meat, as opposed to letting them pick it off the hog. Thus the name "pig pickin." Slow cook it. This way the fat will melt, and drip out. If you cook too fast, the fat will be cooked inside the pig, and it will be greasy. You don't want it so hot that you can't hold your hand on the lid of the cooker. As the above referenced web site suggests, cook bone side down for the majority of the time. This way the fat can drip out. Then roll it over, and finish skin side down. The skin will become crispy, and forms a bowl so the meat won't fall out, and the sauce stays in. Good luck!
I'm going to a "pig pickin' " tomorrow fwiw. We will start cooking at 6a.m., and eat about 3p.m.