Step 1

If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).

Step 2

Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.

Step 3

Season both sides with salt.

Step 4

Cover and cook on low heat 14 - 16 hours until incredibly tender.

Step 5

Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.

Step 6

If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).

Step 7

Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.