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- Fourteen hours before serving, pierce pork roast all over with a knife or fork. Rub liquid smoke over the roast. Next, evenly sprinkle the sea salt over the roast. Cover and set the slow cooker timer to low. Cook for seven hours, flip and cook for seven more.
- Once done, shred meat with two forks.
- Separate fat from liquid and pour a little liquid over meat to moisten. (Use sparingly – the liquid is salty!)
- Serve in your favorite recipes.
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