Categories: Cooking Light, Main Dish, Pork

Ingredients

• 4 1/4 lbs boston butt, trimmed
• 2 tablespoons liquid smoke
• 3/4 teaspoon salt (or to taste)

Directions

1. Preheat oven to 275°.

2. Rub pork with liquid smoke.

3. Wrap pork tighly in foil and place on a jelly roll pan.

4. Bake for 5 hours.

5. Cool slightly; remove pork from bone and discard bone.

6. Shred meat with 2 forks, tossing well; combine shredded pork and salt (to taste) in a large bowl.

7. It is typical to stir any reserved meat juice into the shredded pork; in order to do this and skim the fat, place a heavy-duty plastic bag into a measuring cup; pour meat juices into the bag; let stand 10 minutes or until fat rises to the top; snip a small portion of one bottom corner of the bag and pour the juices over the shredded meat, stopping before you reach the fat layer.

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