- About 8 lbs Pork Butt or Shoulder; (I prefer shoulder. Butt seems to be drier).
- A small palm full (not handful) of Hawaiian salt.
- Half a bottle of liquid smoke.
Rub the salt into the pork, pour the liquid smoke over. Put it into a slow cooker for 10 hours on low. Flip the pork around about half way through the cooking. Separate the pork from the liquid; solidify the liquid in the refrigerator and scrap off all of the fat. Shred the pork with forks and throw back into the liquid (without the grease). Serve! (You can even throw some cabbage on top when you are reheating).