Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Method
Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings.