| Trim off extra fat from roast. Poke roast with a fork to allow smoke and salt to go into meat. Rub the liquid smoke and salt over and around meat, coating completely. Wrap pork in tin foil. Place Roast in Crock Pot on low for 10-12 hours. Add 1/2 cup water towards end of cooking time if no juices have accumulated. When done, shred meat off bone with 2 forks. Separate into strands. Skim fat off liquid in pan and pour over meat. Great to eat as is or in a sandwich. |