1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt (reg sea salt is fine too)
1 tablespoon liquid smoke flavoring
DIRECTIONS
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.
Serve over Rice or shredded cooked cabbage.
A Christopherson Family Favorite :)
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