Step 1

Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.

Step 2

Pierce the pork roast all over with a fork, piercing through any fat on the top as well.

Step 3

Pour the liquid smoke evenly over the roast.

Step 4

Sprinkle the salt over top of the roast in an even layer,

Step 5

Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.

Step 6

The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.

Step 7

Serve with wraps and coleslaw, or in sandwiches or buns!