4 lbs. pork shoulder roast (Boston Butt)
4 tbsp. liquid smoke
2 tbsp Hawaiian salt
Score pork on all sides 1/4" x 1 " size slits. Rub salt into slits. Then rub in liquid smoke. Wrap in foil. Let stand 30-45 minutes. Roast @ 550 degrees for 45 minutes then 400 degrees for 3 1/2 hours or longer. Shred pork with fork. Serve with rice.
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