3 to 4 lb. pork loin or butt

1-1/2 Tbsp. Hawaiian salt

1 Tbsp. liquid smoke

3 to 4 bunches spinach

Wash spinach and drain well. Rub liquid smoke and salt on all parts of pork. Cover pork completely with spinach and then wrap it tightly with heavy-duty aluminum foil. Roast in 300 F. for 4 hours. Serve hot. Butter-fish or salted salmon can be added together with pork.