2-3 tbs red Hiwian sea salt (use your discretion, using more if your roast is bigger)
Prepare your pork by taking a fork and puncturing it all over. Make sure you puncture it on all sides several times. This will help the flavor soak into the pork.
Place your punctured pork butt into the pot of your slow cooker. Add your liquid smoke to coat your pork.
Salt your pork well on both sides using the Hawaiian sea salt.
Set your slow cooker to low and allow it to cook undisturbed for 7-12 hours. The cooking time is going to very based on the size of your pork butt and the heat of the low setting on your crock pot. My roast was 3.5 lbs and cooked in about 7 hours. Start checking for doneness around the seven hour mark.
Once your pork is cooked through it should be incredibly tender. You will be able to shred it with a couple of forks easily.
Serve over rice (cauli-rice works well too!), or cook it up with cabbage in a pan. If I am cooking it up with cabbage I will add a little bit of tamari for flavor and to help wilt the cabbage.
*Note: reserve some of the juices in your crock pot in order to put on any pork that you might be storing. It will help your pork to not dry out!