A couple easy ones from living in HI
Potato Mac salad- basically a mix of potato and elbow macaroni made up similar to potato salad
Served at every plate lunch place. You get your main, scoop of potato Mac and a scoop of sticky rice.
Hard boiled eggs
Some hot sauce
I also throw a bit of curry powder in (optional)
S & P
Oven Kailua pig- different way to prepare a pork butt that imitates the imu cooked pig you get at luaus
Pork butt- bone in is better IMO but boneless works. Needs to have a fat cap
Hawaiian Salt like Ono. You can find it cheaper elsewhere and it’s great on steaks and seafood
Poke the butt a bit and rub salt and liquid smoke on it. Put it in a Dutch oven or similar (foil roasting pan etc) fat side up. Add a 1” of water to pan and wrap tightly with foil. Cook it at 300 for 5 or 6 hours. If it has a bone it’s done when the bone pulls out clean. No bone check to see it it falls apart easily. You really can’t overcook it.
After done pull the fat cap off and discard. Pour off most of the liquid in the pan and pull the pork apart with a couple forks. Take a cup of hot water and add a TBS or so of more Ono and some more liquid smoke. Add that mixture to the shredded pork. You want it moist but not soaking wet. Serve with sticky rice.
Sam Choy’s recipe has more detail. I think the banana leaves add a bit of flavor but if you can’t get them don’t worry about it. Goya puts out frozen ones you can usually find. I also use a bit more liquid smoke then he does and a bit less water at the end but basically the same.
I love doing butts on my barrel cooker but this is an easy way to change it up some. This can also be done in a crock pot. Turn it on low in the AM and you’ll be good for dinner.