I'm roasting a big pork loin low and slow. Brined it overnight in water, brown sugar, vanilla and kosher salt. Roasting at 225 to start with 1/2 cup of the brine, a quartered onion and some pineapple chunks. Will finish with a char siu glaze and serve in King's Hawaiian rolls with grilled pineapple slices.
Side may just be chips out of a bag, LOL.
For appetizers I made fresh guacamole and will BBQ shrimp kabobs in a store-bought sauce I really like.
http://www.amazon.com/House-Of-Tsang.../dp/B001SAYOK8