Good calculation on the meat. Be sure you have 20 pounds sliced onions, 2-3 gallons pickles, and about 10 quarts of table sauce for the sandwiches. Provide a crock pot with vegetarian sausages or patties for any non-pork eaters, with 230 there will be some. Field Roast is a reliable brand. Usually, pulled pork sandwiches also have a vinegar slaw for topping, about 2 gallons per 100.

You need to add an appetizer table and here is why:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests. If you need help on amounts, write back.

Now on to dinner

salad,
roast garlic potatoes,
These items are on the plan for 100 page, you would do 2 1/3 times the amount for 100.

Consider adding a specialty vegetable salad like broccoli, 3 bean salad, corn-black bean salsa, etc, about 2 gallons per 100.

fruit salad with a cream cheese topping; you need about 8 gallons total. From raw weight, minimally trimmed fruits (strawberries, grapes, unpeeled stone fruits) lose about 10% of their bought weight, heavy peel fruits like bananas, oranges, melons, about 1/4.