We are also going to have fruit trays to which I came up with:
12 (48 lbs) cantelaupe
12 (25 lbs) honeydew
12 lbs red grapes
72 kiwis
96 oranges
48 lbs watermelon

1 1/2 gallons thick Ranch style dip

12 lbs cauliflower, OK
12 lbs baby carrots, OK

24 ct cucumbers
24 ct zucchini
You want a total of 24 of these, not 24 each

6 lb broccoli florets, OK
12 quarts cherry tomatoes, OK
24 lbs peppers, OK

Consider including 12 pounds specialty veggies- blanched asparagus, pea pods, marinated mushrooms or artichoke hearts
12 bunches green onions, trimmed to 6 inch lengths for garnish
6 quarts, or at least a gallon of large black olives OR stuffed olives or marinated mild cherry pepperss or pepper rings for garnish
12 bunches parsley, leaf lettuce or purple kale for green garnish

For fruit

12 (48 lbs) cantaloupe, OK
12 (25 lbs) honeydew, OK
12 lbs red grapes, OK
72 kiwis, OK, but 20 is plenty- these are mainly decorative; if these are pricey you can cut back
96 oranges-suggest 72 and add 12 pounds/quarts strawberries or 12 pineapples
48 lbs watermelon, OK

Consider a yogurt or poppy seed dip, 2 gallons, there is a good one on site

A sprinkle of blueberries or pomegranate seeds looks great on a fruit tray.

90# -Pulled pork for sandwiches
45# -Pulled Chicken for sandwiches
400 small buns
cheesy potatoes x 3 from 100 recipe
? # -corn
fruit salad x 3 from 100 recipe
12# each -carrots/pickles
cake

Too much meat! 1 pound pulled feeds 4, so you are looking at 75 to at very most 90 pounds TOTAL for the meats. In addition, pulled pork is much better with shoulder, loin is too dry (and more expensive). The chicken, use dark meat or a most whole chicken, white meat s tougher and drier when pulled (and more expensive).

12 slider buns per 5 persons=700+ buns

1 gallon pickles, 8 pounds thin sliced onions, and at least1 1/2 gallons slaw per 100 for the sandwiches. Consider going to 2 1/2 gallons slaw so people have some for salad.

cheesy potatoes x 3 from 100 recipe- OK. Be sure you have oven space, and if you are using roasters, be aware each needs a separate electric circuit

corn- 66 pounds Consider adding green beans or tossed salads (see plan for 100 tables) to reduce amounts of meats eaten
fruit salad x 3 from 100 recipe

12# each -carrots/pickles- for pickles see above, finger veggies 30 pounds plus 3-4 gallons Ranch dip

cake- 5 full sheet cakes

Figuring for 200-250 to show up to grad party

Final Menu
120 lbs raw pork shoulder
15 lbs raw chicken, set back for special diets
2.5 gallons BBQ sauce
550 slider buns
3 Cheesy Hashbrowns x recipe for 100
28 lbs baked beans
60 lbs corn
3 Fruit salad x recipe for 100
25 lbs carrots/1 gallon ranch dip
3 gallons baby dill pickles
5 sheet cakes

25 ice cream buckets of frozen coffee drink, done when gone

120 lbs raw pork shoulder- OK, it will also take 2 cups simmering sauce per 4 pounds= 60 cups =about 4 gallons. Each 4 pounds raw ends up serving about 8, so leftovers depend on how many actually come.
15 lbs raw chicken, set back for special diets- boneless thigh meat great- 2 quarts simmering sauce
2.5 gallons BBQ sauce- this is table sauce
550 slider buns; 12 sliders feed 5 people, so calculate based on how many you actually expect
3 Cheesy Hashbrowns x recipe for 100- OK
28 lbs baked beans- 20 pounds dry or 6-8 gallons canned (hat is 8 -10 #10 cans)
60 lbs corn- 50 plenty
3 Fruit salad x recipe for 100-ok
25 lbs carrots/1 gallon ranch dip-
Strongly suggest you consider 4-6 gallons cole slaw and 16 pounds thin sliced onions
3 gallons baby dill pickles-OK
5 sheet cakes- each serves 60, so 4 would be OK