1 (6 pound) pork butt roast
1 T sea salt*
1 tablespoon liquid smoke flavoring
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Serve it with rice, macaroni salad, caesar salad, fresh pineapple and Hawaiian sweet bread. The leftovers make great tacos and burritos.
*The original recipe calls for 1 1/2 T. salt. It can get too salty, so I've changed it to 1T. I forgot the change when I made it. Oops.
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