1 bone-in or boneless pork shoulder or butt or fresh ham - whatever will fit in your crockpot
2 tablespoons Hawaiian red sea salt (yes, it's important, and you can get it at Trader Joe's, or online)
2 tablespoons hickory-type liquid smoke
Poke the pork all over with a carving fork. Rub first side with salt, then liquid smoke; turn over and rub the other side.
Place in crockpot and cook on Low at LEAST 12 hours or til the pork shreds easily. Reserve some of the liquid that will have accumulated - pour off the rest - shred the pork and add back to the crockpot with enough liquid to moisten.
This is moist and tender and really tasty and VERY easy!
Don't use too lean a cut of pork - the fat cooking into the meat over the long crockpot time is what makes it tender and tasty.
I ate mine with some Chipotle Tabasco sauce - LC BBQ sauce would be good too.