Crockpot Hawaiexicasian pulled pork with swine infused lychee

Ingredients:

4 lbs pork shoulder or butt

12 or more fresh lychee- pitted and halved

2 small sweet onions

5 garlic cloves

2 Tbsp alaea salt

1 Tbsp black pepper

1/4 tsp cumin

1 large Jalapeno

1 Tbsp chopped ginger

¼ cup rice vinegar

2 Tbsp honey

2 Tbsp spicy chinese mustard powder (mix with a little water to form a paste.)

2 Tbsp brown sugar

3 Tbsp sesame oil

Halve and quarter onions, put on bottom of pot.  Peel garlic, slice three cloves lengthwise.  Using paring knife, stab pork and insert garlic, put on top of onions.  Slather pork in mustard paste, then  Cover pork with lychee, don't allow lychee to fall into bottom of cooker.

In one bowl, combine:

1 Tbsp Alaea salt
1 Tbsp pepper
1/2 tsp cumin
1 Large jalapeno- sliced (more if you want it spicier)
2 cloves chopped garlic
1 Tbsp diced ginger

In another bowl combine:

¼ cup rice vinegar
3 Tbsp sesame oil
2 Tbsp honey
2 Tbsp brown sugar

Whisk ingredients of bowl #2 together, then pour over bowl #1 and stir together.

Pour over slowly over meat, taking care that the lychee stay don't fall into bottom of cooker.

 then sprinkle with one more tablespoon of alaea salt

cook for 6 hours on high

Eat lychee seperately, or mix 'em in with pork.  Or do both!