Some sort of ionic force, a super-charged electric energy, is thickening Ann Arbor air today. Granted, it's the excitement of tomorrow's University of Michigan commencement. But this is more than the expected rush of graduation festivities, which are also being played out in similar college towns across America. If the low flying helicopters and other unrecognizable aircraft aren't a clue, President Barack Obama is giving the 2010 spring commencement address tomorrow. Certainly the University of Michigan is a world class university, but how did we get the edge to book the "Pres"? Did he want to use the commencement address as an excuse to sample his namesake gelato, Zingerman's Baracky Road Gelato? Works for me!

Apparently there's more to it than gelato. According to AnnArbor.com writer, Nathan Bomey, "...the University of Michigan tapped a deep roster of alumni with close connections to President Barack Obama to lobby for the president to deliver the 2010 spring commencement address."

It's too bad my son's Michigan graduation is slated for 2012; I could have landed some of those coveted 2010 commencement tickets. There's nothing, however, to keep us from eating some tasty sliders.

These barbecue sliders would be perfect served right from the crockpot at a graduation party. The barbecue has an island twist with the addition of teriyaki sauce and pineapple, the fruit most often associated with President Obama's native state of Hawaii. The pineapple also represents a welcoming emblem of hospitality to the 50,000-plus people scheduled to arrive in town for the event.

If you are a hard-wood, slow-fire, barbecue-purist and the idea of crock pot barbecue is personally offensive, please click here for my lip-smacking, slow-cooked Pork Barbecue with Hot Slaw. The following recipe involves time, but most of it unattended.

Yield: Approx. 5 (2-inch) dozen sliders
Active Time: 15 minutes
Slow Cook Time: 4-8 hours
Cost: Approx. $30
Ingredients:

1 tablespoon grapeseed or canola oil
3 1/2 pounds pork shoulder roast (pork butt), cut into 2-inch pieces
1-2, 20-ounce bottles Soy Vay Island Teriyaki
2 cups diced pineapple
5 (12 ounce) packaged King's Hawaiian Honey Wheat Rolls (60 rolls)
* Hawaiian rolls are available at local groceries.

Directions
1. Working in batches in a large skillet, heat oil to high heat. Sear pieces of roast in hot skillet on both sides until golden brown, about 3-4 minutes per side. (Do not season pork with salt; teriyaki sauces have enough sodium for most palates.) Deglaze pan with a cup of water, let boil a minute and reserve liquid.
2. Place pork in crockpot with 1 (20-ounce) bottle Island Teriyaki and reserved liquid. Add additional water, if necessary, to insure pork is covered. Set on low setting and cook, covered, 8 hours, or set on high setting and cook for 4 hours, or until very tender.

3. Remove meat from slowcooker and cool. When cooled, pull apart by fork or hand, discarding any fat or gristle. Add pineapple and combine. Taste and slowly add additional teriyaki sauce as desired, keeping in mind teriyaki sauces are rich in sodium.

4. Remove and discard liquid in crockpot and return barbecue to crockpot and reheat. Let your guests serve themselves, right from the crockpot, with rolls.