1 Pork Shoulder Butt Roast (about 6 pounds)
2 tablespoons Sea Salt
2 tablespoons Liquid Smoke
1/2 cup Beef Stock (optional...my crock pot is older and needs a little liquid in the bottom to get it going)
Put roast and stock into crock pot. Rub salt and liquid smoke into meat. Cover and cook for 10-12 hours on the lowest setting. Shred and remove extra fat. Garnish with chopped green onion and serve with rice.
**If you don't have a crock-pot. You can make this recipe by wrapping the roast in a few layers of tin-foil (prepared the same way with stock, salt, and liquid smoke) then putting it into a roasting pan or cake pan, and baking in the oven at 225 degrees for 10-12 hours.***