1-2 tablespoons* coarse, pink sea salt (or Hawaiian sea salt)
1-2 tablespoons* liquid smoke
*amount of salt depends on size of roast. For 3-6 lbs use ~1 Tbs, for 6-12 lbs use ~2 or more Tbs.
Slow Cooker Directions:
Prick the roast all over with a fork. Pour liquid smoke over the roast generously and rub in. Sprinkle salt all over and rub in. Place in slow cooker and cook on low 8-12 hours, checking for doneness at hrs, then every hour until roast is tender and easily shreds.
Instant Pot Directions:
Cut roast up into 3-4" pieces. Sprinkle with liquid smoke and salt and combine thoroughly, rubbing salt into meat. Pour 1 cup cold water into Instant Pot. Place meat in Instant Pot. Set Instant Pot to manual, high pressure, for 45-55 minutes (45 for smaller roast, 55 for larger roast). Natural release for 15 minutes.
