Think I'd consider doing pulled pork using bone-in pork shoulder with some kind of island sauce on Hawaiian sweet slider rolls.

Sounds like fun.

/tricia

Thanks for your reply tricia Much appreciated.

I would not do pork loin. It can easily get dried out from over cooking.

Pork shoulder/butt/picnic is good, with the skin on and bone-in to give more luau feel.

You can cook them ahead of time, and grill them hot for the party.

Would love to see pictures of the event.

dcarch

This is a recipe I am going to be making in the near future. In the highly rated reviews, there were many Hawaiians doing reviews and they all highly recommended this. I got the Red Alaea Hawaiian corase grind salt yesterday and plan to go to an Asian market to get the ti leaves of if they don't have them, banana leaves. You might be interested so I am posting the recipe.

Kalua Pig in a Slow Cooker

"This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard. Slow-cooker pork butt roast with delicious smoky taste." KIKUKAT@allrecipes

Prep Time: 10 Minutes
Cook Time: 20 Hours
Ready In: 20 Hours 10 Minutes
Servings: 12

1 6-pound pork butt roast (pork shoulder in the same as pork butt)
1 1/2 tablespoons Hawaiian sea salt (Red Alaea Hawaiian coarse grind salt not a fine grind salt)
1 tablespoon liquid smoke flavoring

Pierce pork all over with a carving fork. Put on rubber gloves (prevents hands from smelling like smoke) and rub salt then liquid smoke over meat. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker and shred. Leave juices in the crockpot. Once meat is shredded, put meat back into the juice and cook on low for another hour.

Note: The traditional pork cooked in the pit is wrapped in ti leaves which are nearly impossible to find here in the USA. You can use banana leaves (should be able to find in an Asian market) or use large outer leaves of cabbage and place one or two on the bottom of the crockpot, then one or two more on top of the pork when you have put it in the crockpot. There has also been a suggestion to rub the inside of banana peels all over the roast.

a born and raised Hawaiian, I would go easy on alae salt, it can impart a muddy aftertaste, but that's me personally and most Hawaiian cooks do not routinely cook with alae salt.it is served at table , but it is new age of cooking and I am old age, I don't know where you live but you might find ti leaves at a large florist and banana leaves frozen at an Asian market, i grow a couple of plant here in SF and Pacific market and 99 ranch market has the frozen banana leaves.Wrights liquid smoke use to make a mesquite flavor, that would impart the same smokiness , Kalua pork in a pit uses kiawe wood, ti leaves and banana leaves. kiawe wood is mesquite here on the mainland.Luau for 50 , been there done that e mail me if you like

I make Kalua pig in the crockpot.....and always get banana leaves to wrap the pork shoulder. I use less salt, too.
Be sure to have some chopped Maui onions and chili water to go with it.

Thanks all! Great tips!!

maybe look for pork tip roast. Only two would fit in a crock pot, but using a big turkey roaster pan will fit 6-8. Lined with banana leaves and topped with banana leaves and covered tight with foil...roasted in oven high heat 400 for the first hour then lowered to 275-300 for 8-10 hours will be very tender braised in their own juices....check internal temp. Can be served in the roaster folding back leaves and using as garnish hiding the roaster.
(bone in is good but can be a bit fatty and takes up so much cooking space and not much meat for a crowd. ...we cook two pork tip roasts and one serves at least 6-8....lots of leftover for us)

Fresh fruit on the grill? Pineapple rings, peach halves grilled?...
Just making stuff up. : )
White flesh fish wrapped in banana leaves with slices of lemon and herbs...grilled.

Carol, what else do you serve with the Kahlua pig? I serve it with rice, but am wondering what else would be good with it.

I always cook two kinds of rice....plain white rice and the shorter grained Japanese rice.
And shoyu chicken, potato-macaroni salad, cole slaw with some pineapple and dried cherries in it and lomi lomi salmon, which is like salsa with smoked salmon. I only make a small amount of the lomi lomi because I am the only one who likes it.
I also get some of the Hawaiian rolls.