KALUA HAWAIIAN PORK

5-6 lb. pork butt roast 

2 tbsp. Hawaiian sea salt or kosher salt

2 tbsp. liquid smoke

1 c. water

banana leaves, if available

Hawaiian brand rolls

barbecue sauce, optional

Trim excess fat from roast. Rub meat with liquid smoke and sea salt. Place roast in crockpot.  Add water to crockpot and lay banana leaves on top. Cover and cook on low for 6-8 hours. Allow to cool until you can comfortably touch meat, then shred pork.  Serve on Hawaiian rolls and add barbecue sauce, if desired.  Roast can also be sealed tightly in foil, placed in a roasting pan, and roasted in 350-degree oven for about 5 hours.  Note:  A friend of mine could not find banana leaves and used a bunch of bananas on top of the meat as it cooked.  Turned out delicious!

CROCKPOT CALICO BEANS

1 lb. ground turkey

6 slices bacon, diced

1 c. chopped onion

1 can lima beans

1 can kidney beans

1 can great northern beans

1 can pinto beans 

1 can pork and beans

1/4 tsp. garlic powder

3/4 c. ketchup

1 tsp. dry mustard

3/4 c. brown sugar

1/4 c. vinegar

1/2 tsp. salt

Brown ground turkey, bacon, and onion in a skillet; drain and pour into a large mixing bowl.  Combine all canned beans with the ground turkey mixture, adding some of the bean liquid.  In a small bowl, mix garlic powder, ketchup, mustard, brown sugar, vinegar, and salt.  Pour sauces over beans and stir.  Pour bean mixture into crockpot and cook on LOW for 6-8 hours.