1 Rock Salt
1/4 Sea Salt
1 Liquid Smoke
Place Boston Butt in a roasting pan.
Combine salt and Liquid Smoke and spread all over roast.
Pour the water in the pan.
Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
Shred meat and serve.
Place roast in crockpot.
Mix salt and Liquid Smoke and spread over roast.
Pour in water and cook on low heat for 8-10 hours.
Shredd meat and enjoy.
Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.