Pierce the pork roast all over with the tip of a sharp knife.

Place the roast in a large slow cooker.

Rub coarse Hawaiian sea salt all over the meat.

Drizzle liquid smoke flavoring over the meat.

Cover the slow cooker and cook on low heat for 16 to 20 hours, turning the roast over once halfway through the cooking time.

Check for doneness by seeing if the meat easily shreds with a fork.

Remove the meat from the slow cooker.

Shred the meat with two forks.

Add drippings from the slow cooker as needed to moisten the meat.