I've got a whole pig, already broken down. We did it last year and had about 60 people. We host it in a bar and bring in chafing dishes/warmers to hold food. Last year the menu was:
Pulled pork sandwiches
Asian pork meatballs
Spiced pork empanadas
Cuban pork hash
Pork curry with mango
Coleslaw two ways
Peanut butter & bacon truffles
Bacon & bourbon pecan brownies
Chocolate chip cookies
We can grill & smoke on site as well.
I recently made a recipe using slab bacon. Michael Voltaggio created the recipe and used it to win an elimination challenge on Top Chef.
These cookies are chocolate chip with dried cherries and bacon. They are really good.
I assume you're getting a whole hog or two for this?? So you need ideas for all the parts??
Sweet & spicy glazed pork belly - since your bellies won't be smoked & cured, might as well use te best part of the pig for this. Note, you need to dry rub them in spices & kosher salt for a day first, then braise in some fresh oj & chicken stock for about three hours, then glaze with the spice mix combined with the fresh oj and some maple syrup. It's heavenly.
The obvious spare ribs, shoulder roast for carnitas, you can even use a few different parts to make a phenomenal porchetta roast.
Crispy pig tails & pig ears
Use the jowls for guanciale! But if you have no time to do ahead, I'd braise them & serve with a pasta or in a ragu
Put the trotters in a soup
Put the hocks in a smoker and shred into some slow cooked collard & turnip greens
Obviously a lot of this has to be done ahead. Sounds awesome though!!
Trying to stay away from repeating your prior menu (which was great), as well as dishes that don't sit well or overcook too easily:
Albondigas - hispanic meatballs
Ramen in pork broth/dashi
Fresh, homemade fried pork rinds
Homemade bacon BLT sliders
Red Cooked Pork shoulder (five spice powder and soy braise, with bok choy and black mushrooms).
I realize that with one or two pigs, the tail won't go far with 60 people, however...
I'd suggest buying a pail of salt-cured tails from a Caribbean grocery, bring them to a boil in clean water, simmer for 20 minutes, change water (to get salt out), repeat (change water two times total - you could do this ahead of time). Drain, then grill over charcoal (keep them moving so you don't burn them on a fat fire).
A delicious treat and a somewhat interesting addition to Porkapalooza.