Place the pork butt in the slow cooker.
Carefully, pierce it all over with a sharp knife. Pour the liquid smoke over the pork. Sprinkle the top of the roast with the salt.
Cook in the slow cooker on low for 7-8 hours or until tender.
Once pork is fall off the bone tender, transfer the meat to a cutting board or a rimmed baking sheet and shred using two forks. Skim fat out of cooking liquid and transfer meat back to slow cooker. Taste and season with more salt. I usually will add 1-2 tsp more.
Serve on a bakery roll and eat it plain or top with your favorite barbecue sauce.
Enjoy!
