Bring water and salt to a boil in a saucepan.

Add syrup or honey to the boiling water.

Boil for 1-2 minutes to dissolve the sweetener.

Remove from heat and allow to cool completely.

Pour the cooled brine over the pork shoulder in a container.

Marinate the pork in the refrigerator for at least several hours, or preferably overnight.

The next day, remove the pork from the brine and discard the brine.

Place the pork shoulder in a slow cooker (crockpot).

Pour liquid smoke over the pork in the slow cooker.

Cook on low heat for approximately 8 hours, or until the pork is very tender.

Once cooked, remove the pork from the slow cooker and pour off the juices, reserving them if desired.

Using two forks, shred or "pull" the pork apart.

If desired, scoop out the softened onions from the slow cooker with a spoon.

Serve the pulled pork hot, with or without the onions.

Optional: Before placing the pork in the slow cooker, brown it briefly in a skillet to create a crusty outer surface.