Laulau Casserole

Ingredients:

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

Instructions:

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!

Oven Kalua Pork

Ingredients:

3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt

Instructions:

Pre-heat the oven to 400 degrees. Place the pork fat side up in a roasting pan. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven, for three hours. Remove from pan and shred. Enjoy!!

Soda Roast

Ingredients:

3-4 Pounds Rump Roast
3 Garlic Cloves, Minced                      
2 Onion, diced                      
Olive Oil
1 Can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Can Coke
16 Ounces Sour Cream

Instructions:

Cut slits into your roast and stuff with onion and garlic, leaving half or less for the slow cooker. . Brown roast in skillet and place in your slow cooker, on top of onions and garlic. In a bowl, mix cream of mushroom soup and onion soup mix. Pour over the roast. Then, pour the soda over the roast. Cover, and cook on high for 4 hours. Remove roast and slice and set aside for a few minutes. Add sour cream to liquid and whisk until mixed. Return the roast to the slow cooker and cook for another 2 hours on high. Enjoy!