Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.
INGREDIENTS (for 6 servings):
- 3 pounds pork butt roast
- 2 cups water
- 1 teaspoon liquid smoke flavoring
- 1/4 cup Hawaiian sea salt
Preheat oven to 400 degrees F (200 degrees C).
Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.