Pulled pork for large group

SDPat wrote:
Every Christmas I have to make a meal for my employees which is usually in the 35-40 range. I have made pulled pork twice. I figure about 3/4-1 pound of meat per person and I usually buy whole pork loins. I use the electric roaster. This will sound strange but I pour either root beer, Dr. Pepper or a cola over the meat...any generic brand will work. A two liter bottle usually does the trick. Add sliced onions and garlic to taste and cook it at about 185-200 until the meat is fork tender. Shred the meat and leave enough of the remaining soda to make the meat juicy but not swimming. Then I add about 2-3 bottles of BBQ sauce...any kind that you want. I tend to favor Famous Dave's. Since Christmas time is so busy I usually make this mid-November and freeze it. I have had many requests for the recipe and people are usually very surprised as to how it was made.

Why use lean pork loins to shred instead of Bork butts? Do they shred alright, a lot less waste using lions I suppose.