3-5 pound bone-in pork roast (I use shoulder, but you could do a boneless tenderloin)
1 1/2 tablespoons coarse sea salt
2 tablespoons liquid smoke
The first thing I learned about the prep work for this recipe is to wear gloves! Liquid smoke smell will stay on your hands all day if you don't wear those gloves. Pierce your pork roast all over with a fork (we use a tenderizing fork so we get some nice big holes). Make sure you get all sides.
Rub in your sea salt.
Pour on the liquid smoke and massage that in as well.
Shred your pork, removing the fat as you go. Return the shredded meat to the slow cooker and add in a few large spoonfuls of that delicious juice you saved. You'll know you have enough when the meat starts to look very moist. Cover and cook on low for about 30 minutes.
Serve in tacos or with BBQ sauce on sandwiches. Or be like my hubby and eat it right out of the CrockPot. Pat yourself on the back because this dish is SO good! And enjoy!