I used a 7+ lb. pork shoulder from which I trimmed the heaviest fat, which brought the meat down to 7 lbs. even. Some previous reviewers noted too much salt, so I amended the salt to a slightly rounded 1 tablespoon. I used 1 tablespoon of liquid smoke. Per instructions I poked holes in the meat with a long fork. Too make it easy on myself I mixed the smoke and salt in a small dish and rubbed it all over the meat I had already placed in the crock pot. I set the pot on low & put the lid on at about 8pm. Around noon the next day my wife took the bone out. At about 3 pm she added about 3 cups of shredded cabbage. At 5pm I pulled out the pork, shredded it, and we ate.
Notes: 1) 6 of us ranging from 5 to 90 loved it. 2) It had the perfect amount of salt and the smoke adds a wonderful taste. 3) You don’t need to add liquid. The crock pot was ¾ full of liquid from the cooking meat. 4) Most at the table thought the meat was best on a bun. 5) We served it with macaroni salad which went well. 6) We had enough leftovers to send 1.5 quarts to nearby family and still have leftovers for tomorrow. 7) I used Alaea Sea Salt (red) medium grain ~purchased from Amazon. 8) I used Cedar House Natural Hickory Liquid Smoke also purchased from Amazon~ this brand is sodium free. 9) 3 cups of cabbage is not a lot of cabbage when mixed with 7 lbs. of meat. It added a nice texture and flavor, but was a small percentage of any mouthfuls.
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I used a 7+ lb. pork shoulder from which I trimmed the heaviest fat, which brought the meat...