For EACH 8 people you will need:

A 4 pound pork butt (Boston butt, actually a shoulder cut)

1/2 bottle of Stubbs Mesquite smoke flavoring

Medium coarse Sea Salt (Hawaiian is good)

A aluminum disposable turkey pan

1 or 2 bags of spinach leaves.

Heavy duty aluminum foil for BBQ’ing.

Rinse the roast with water. rub with Stubbs smoke flavor, then salt lightly. About 8 grains of salt in the size of a US quarter is just right. Place spinach leaves in the bottom of the pan, (3 roasts per pan) seasoned roast on top then cover in spinach leaves. Seal pans with heavy foil. Bake at 350 F in the oven for 6 hours. Yes, 6 hours. Remove pull roasts from the pan. Shred the pork using two forks (like southern pulled pork). Drain the juice from the pan and mix with the meat. Serve. Tastes just like the luau’s on a Hawaiian beach.

In fact this recipe comes from a Hawaiian native family who are my dear friends.

Start with some puu puu’s like egg rolls and bbq pork loin and cold beer while the "pig" is cooking.

Serve the pig with:

Corn on the cob

Lomi Lomi Salmon

Macaroni salad with SPAM diced up in it.

Sliced pineapple

Mango salad

Watermelon, cantalope, green grapes and shredded sweetened coconut salad. Use a melon baller.

Mai Tai’s

Kona coffee to finish with some cocunut cookies (Asian market fare).
References :
Caterer. Don’t forget the Tiki torches.