- 1 (6 pound) pork butt roast
- 1 1/2 tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
- Pierce pork all over with a carving fork.
- Rub salt then liquid smoke over meat.
- Place roast in a slow cooker.
- Cover, and cook on LOW for 16 to 20 hours, turning once during cooking time.
- Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Yield: 12 servings