• 4 lb pork butt roast
• 2 t liquid smoke
• 1 ½ T sea salt (prefer Hiwaiian sea salt)

Pierce pork with knife. Rub pork with liquid smoke. Sprinkle salt evenly over pork.

Cook on low for 7 hours. Flip pork roast and cook for 7 more hours.

Shred pork. Remove liquid and separate fat from liquid and return a little to the pork to moisten.

Cooking time: 14 hours

Adapted from A Family Feast.