Kalua Pork

5 lb. pork butt or shoulder (we like Boston butt roast best)

1 T. liquid smoke

1 clove garlic, crushed

3 T. Hawaiian salt (sea salt--fine, not coarse)

The night before the big feast, cut slits in pork and rub with sea salt, garlic and liquid smoke and place in crockpot. Add in inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of crockpot and shred with two forks.

Hawaiian Rib Sauce

2 cloves garlic, crushed

1 c. brown sugar (I use 1/2 cup)

2 T. molasses

1/4 tsp. hot pepper sauce (optional------I used a couple of good shakes)

2/3 c. lemon juice

3/4 c. catsup

2 tsp. ground ginger

2 sm. jars strained baby food apricots

2 sm. jars strained baby food pears-pineapple

(For the fruit, I just use regular canned apricots, pears and pineapple, about the equivalent of 1/2 cup of each, drained)

Mix all ingredients and simmer 5 minutes. (I puree the fruit in a blender and add the rest and give it a whirl before simmering on the stove.)

Coconut Bread

Beat in a bowl: 4 eggs, 2 c. sugar, 1 c. vegetable oil, 2 tsp. coconut flavoring (extract)

Beat well

In separate bowl, sift: 3 c. flour, 1/8 tsp. baking soda, 1/2 tsp. salt

Add sifted ingredients to cream mixture alternately with 1 c. buttermilk.

Fold in 1 c. flaked coconut and 1 c. nuts (optional, but macadamia are great)

Bake at 325 for 1 hour or until toothpick comes out clean. (It takes 1 hr. 15 min in my oven. This batter fills two large loaf pans. When I make if for Christmas gifts, I can get 5 small loaves.)

Glaze: 1 c. sugar, 1/2 c. water, 2 T. butter

Bring to a boil, boil 5 minutes, add 1 tsp. coconut flavoring. Pour evenly over warm bread. Let it sit for several hours before cutting. Yum!!