2.5-pound pork shoulder butt roast, trimmed of large pieces of fat
1 ½ teaspoons Alaea Red Hawaiian Sea Salt
10 squirts hickory smoke flavoring
Mist the inside of the crock with nonstick spray. Place all ingredients in the crock, put the lid on and cook on LOW for 12 hours (or 8 hours on LOW and 2 more hours on HIGH).
Remove lid and, using two forks, shred meat in the crock.
Serve meat with mashed potatoes, rice or another grain, and a green vegetable alongside. Pass barbecue sauce so each person may dribble a bit on their pork if they like.
Serves 8. Or serves 4, with leftovers for another meal.