1 8 lb. Pork butt roast
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)
Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.
Serve over rice.
We made pork tacos with this and barbeque pork sandwiches. They were great!
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