10 cans (14-oz) Spinach
3 lbs Pork butt, cut in chunks
3 lbs Salmon, cut in chunks
1 handful Hawaiian salt or rock salt
Pre-heat the oven to 375 degrees. Drain cans of spinach in a colander. Line 12"x16" roasting pan with 5 cans spinach. Spread salmon and pork chunks evenly over the spinach. Sprinkle generously with the Hawaiian salt. Cover with the remaining 5 cans of drained spinach. Cover tight with Heavy-duty foil. Bake for 2-3 hours. Enjoy!