Ingredients:
6 lb. pork butt
1 tbsp liquid smoke
1 1/2 tbsp sea salt
Cabbage (steamed), optional

Directions:
- Poke holes on your pork with a fork.
- Add sea salt to pork butt. Rub around the pork.
- Place pork in crockpot.
- Add liquid smoke.
- Cover crockpot and cook on high for 7 to 71/2 hours.
- After it is cooked, remove pork from crockpot.
- Shred using 2 forks.
- If it is too dry, add some of the drippings from the crockpot – DO NOT add all drippings because it is too salty.
- If you wish, you can steam cabbage or cook the cabbage in the drippings and serve it under the cooked pork.
- Serve with steamed white rice.
- Enjoy!

Ingredients:
3 1/2 lb. pork roast or pork butt or rump roast
1/2 can of crushed pineapples
1 pkg. of onion soup mix (envelope)
3/4 cup brown sugar diluted in 1/2 cup water
1 1/2 tbsp. seasalt
1 tsp. oregano
1 bottle barbeque sauce

Directions:
Put all ingredients in crockpot according to how it is listed above (except for barbeque sauce).
Cover crockpot and turn temperature to high for 5 hours.
After, remove pork from crockpot and shred using 2 forks.
Remove drippings from crockpot.
Return shredded pork in crockpot.
Add about 3/4 cups of drippings and 1 bottle of barbeques sauce to shredded meat.
Turn crockpot on high for 1 hour.

Serve with cornbread and baked potatoes. Enjoy!