1 1/2 Tbsp Hawaiian salt, Himalayan salt, more if desired
1 Tbsp vegetable oil (optional)
Instructions
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).
Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.
Season both sides with salt.
Cover and cook on low heat 14 - 16 hours until incredibly tender.
Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.
If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).
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.
To cook it in the Instant Pot:
Heat 1 Tbsp oil in slow cooker on saute setting.
Brown 4 lb pork roast on both sides, remove. Turn Instant Pot off.
Pour in 1/2 cup water and 1 1/2 Tbsp liquid smoke, stir and scrape up browned bits from bottom of instant pot.
Return pork to Instant Pot and season with 2 – 4 tsp salt (depending on how salty you like it).
Cover and seal, and set valve to sealing position.
Set to manual mode and set to 90 minutes.
Once time is up let pressure release naturally.
Remove pork, shred, toss with some of the liquid from Instant Pot and serve.
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