4 or 5 lbs. pork butt
Garlic powder
Liquid smoke
Shoyu (soy sauce)
Package of chopped frozen spinach, thawed and drained
1 maui onion
Poi

Cut pork in 1 lb. chunks. Rub with garlic powder. Place in small roaster oven which the bottom is covered with 1 inch water. Sprinkle pork with 1 tablespoon liquid smoke. Cover the roaster and cook at 325 degrees for 1 hour. Rotate and turn pork and cook until tender. Cool and shred into small pieces removing any fat, stir in spinach. Add salt, and shoyu to taste and more liquid smoke if desired. Steam in its own juices before serving. Serve with yams or sweet potatoes and POI. Also excellent with Japanese steamed rice.