A friend of ours is giving a Hawaiian themed graduation party for her
daughter. I volunteered to make the kalua pig (or reasonable
facsimile).

I plan to cook 4 butts in the K seasoned only with some Hawaiian salt.
I'll dress the pulled meat with some salty water (per a Sam Choy
recipe). I'm going to skip the ti/banana leaf wrap - I'd rather get
the smoke flavor and the K will keep the meat moist enough. I'll try
to squeeze some yams into the K along with the butts, for authenticity
(and, I like, roasted sweet potatoes).

Because of our busy social schedule (hah!), I'll have to cook the butts
on the previous weekend, pull and season them, and then keep them in
vacuum sealed bags until the event. They'll reheat very nicely in a
pot of hot water; you can't overcook the pig).

The day before the the graduation party, we'll be 200 miles away at a
Basque picnic organized by a friend of mine. I usually make the
pintxos (ie, tapas, ie, appetizers). One of the pintxos will probably
be bacalao ajoarriero, that is, salt cod, garlic teamster style. Tony
Soprano might call it baccala Jimmy Hoffa. You can't drive mules
without lots of garlic, can you?