– Place your pork butt into your slow cooker. – Use a knife or fork to poke holes throughout the pork butt meat. – Pour the ¼ cup of liquid smoke over the pork butt meat.
– Sprinkle the Hawaiian red salt on each side of the pork butt. Make sure the meat is fat side up. – Cover the cooking vessel with its cooking lid. Cook it on low in the slow cooker s until the meat is tender and easily shreds with a fork.
– Remove the cooked meat from the slow cooker and use a fork to lightly shred it into small chunks making sure to remove the fat pieces. – If you removed the cooked meat from the cooking vessel to shred, add the juices to the shredded pieces.
– Then, add the other 2 and ½ tablespoons of liquid smoke to the shredded meat. – Now, lightly toss everything together just until the ingredients are incorporated.