Place roast fat side up in slow cooker insert, cutting as needed to fit.
Pour liquid smoke over the pork.
Sprinkle salt over the pork.
Cover, and cook on LOW for 10-12 hours.
Shred pork with two forks, and drizzle with cooking juices, if desired.
Pork: For this recipe, you'll want a fattier cut of pork, like a pork butt (Boston butt).
Liquid smoke: Liquid smoke is a flavoring that's usually sold either near the barbecue sauce or with marinades. Any flavor of liquid smoke will work.
Sea salt: Hawaiian sea salt (alaea salt) is preferable. However, if you can't find that, pink Himalayan salt makes a good substitute. White sea salt will also work in this recipe. Just be sure that you don't use table salt as it will be overly salty.