Ingredients
1 boneless pork shoulder roast (5 to 6 pounds)1 tablespoon liquid smoke4 teaspoons sea salt (preferably Hawaiian red sea salt)Hot cooked rice, optional
Preparation
Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low, 8-10 hours or until pork is tender.
Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice.
