Kalua Pork

3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke
1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish. You can also subsitute a banana peel, and I promise it won�t taste like bananas!)

Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped green onion or cilantro.

Serve with warm corn tortillas, cheddar cheese, mango salsa (from costco) and lime sour cream (add juice and zest of one lime to a container of sour cream). You can add lettuce too if you prefer.

2 pounds boneless chicken breast halves

1 teaspoon dried oregano leaves, crushed

� teaspoon seasoned salt

� teaspoon pepper

2 tablespoons butter or margarine

� cup water

3 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon chicken bouillon granules

1 teaspoon minced fresh parsley

In a small bowl, mix oregano, seasoned salt, and pepper; rub into chicken, using all of the mixture.

In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker.

Place water, lemon juice, garlic, parsley, and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken in crock pot.

Cover and cook on high for 2 � -3 hours or on low for 5-6 hours or until chicken is tender.

Serve with rice or rice pilaf.