Jennifer S.
6 lb. pork butt
1 tbsp. liquid smoke
2 1/2 tbsp. Hawaiian or Kosher salt (coarse sea salt)
Preheat oven to 350 degrees. Rub pork with liquid smoke and 1 1/2 tablespoons of the salt. Wrap pork with foil, sealing completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork; sprinkle with the remaining salt.
Serve with hot, white rice.
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