Keiko's Kahlua Pork and aloha sweet Potatoes (recipe by keiko chun)

KAHLUA PORK

• season pork butt with hawaiian rock salt and liquid smoke (start with 1/4 cup each).  

• wrap with banana leavers then wrap with heavy duty foil.  

• Roast in oven 270-275 degrees for 8 hours.  

• You can use the meat juice, rock salt and liquid smoke to season more, once you shred the roast.

ALOHA SWEET POTATOES

• 4-5 medium sweet potatoes (note: canned yams can be used in place of sweet potatoes)
• 1 cup brown sugar
• 1/4 cup shredded coconut
• 1/2 cup butter
• 1/2 cup water

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1.5 inches thick.  

In a large skillet, melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently, tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings.