Ingredients:
1 1/2 tablespoons Hawaiian sea salt (or kosher salt)
1 (6-7 pounds) pork butt (shoulder roast)
1 tablespoon liquid smoke flavoring
Instructions:
Prepare the Pork
Rinse the pork butt and pat it dry with paper towels.
Pierce the pork all over with a fork to allow the seasoning to penetrate.
Season the Pork
Rub the Hawaiian sea salt evenly over the entire pork butt.
Sprinkle the liquid smoke flavoring over the pork, ensuring it covers the meat evenly.
Slow Cook
Place the seasoned pork butt into the slow cooker.
Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
Shred the Meat
Once cooked, transfer the pork to a large plate or cutting board.
Use two forks to shred the meat, discarding any excess fat