1 (6 lb) pork butt roast
1 1/2 Tbsp. Hawaiian sea salt
1 Tbsp. liquid smoke flavoring
Pierce pork all over w/carving fork. Rub salt then liquid smoke over meat. Place roast in slow cooker. Cover and cook on low for 16-20 hours, turning once during cooking time. Remove meat from slow cooker and shred, adding drippings as needed to moisten.
Salt: pink Ming Tsai brand or Red Clay sea salt
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