Start by placing your pork shoulder or butt into the slow cooker, ensuring that the fat side is facing up.

Generously rub coarse sea salt or kosher salt over all sides of the pork. Drizzle liquid smoke over the top of the pork.

Cover the slow cooker with its lid and set it to cook on LOW for 8–10 hours or HIGH for 4–5 hours.

Once the cooking time is up, carefully remove the pork from the slow cooker and transfer it to a large bowl. Shred the meat using two forks.

Return the shredded pork to the slow cooker to soak up all the flavorful juices, stirring gently to combine.

Serve warm on its own, or get creative by piling it in sandwiches, tacos, or grain bowls.