Ingredients
Shoulder butt pork roast (trimmed of fat)
2-3 tablespoons Hula salt (similar to rock salt)
1/2 - 3/4 cup liquid smoke
1-1 1/2 cups water
Directions
Place roast on two layers of heavy aluminum foil. Make 1/2-inch deep slices 1/2-inch apart on both the top and bottom of meat. Rub salt into meat. Partially pull up sides of aluminum foil. Pour liquid smoke into slits. Pour water into foil. Fold up sides of foil and seal tightly.
Put meat into a 12-16 inch Dutch oven (depending on the size of the roast) and bake at 350-400 degrees (16 coals on both the top and bottom) until the meat is tender and falls off the bone, approximately 3-5 hours.