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This is a big batch. However it freezes well. And is very versatile below I listed some variations I am going to use with the leftovers.
10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke (you can find it with the steak and BBQ sauce at the store)
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
*Crock pot Method- Follow instructions however cook on low in crock pot for 14-16 hours.
Shred with two forks and serve with rice. Note this is not a saucy meat. Next time I am going to serve it with gravy over my rice.
Great recipes to use with leftovers is Shredded Pork Sandwiches and Shredded Pork Soft Tacos
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