Kahlua Pork Roast in CrockPot

Oh my goodness.
This was so yummy that all the kids had 2nds and Christina asked when I could make it again. "Can you make it again tonight? No? Tomorrow then? WHEN??" (this was AFTER we had already eaten it 2 nights in a row!)
I had alot left over, so I separated it into several different containers for future dinners and put them in the freezer. I got the original recipe from ALLRECIPES.

Kahlua Pig Roast

4lb + Pork Roast (mine was a 7+ lb pork picnic shoulder with bone)
2-4 Tb Hawaiian Sea Salt (or reg Sea Salt ground with garlic powder, onion powder, ginger and pepper)
2 Tb - 1/2 cup of Liquid Smoke (depends on how much you like smokey flavor. Hickory is stronger than Mesquite, which is all I had. I used the whole bottle (1/2 cup).

Pierce Pork all over with parring knife or fork, really well.
Rub salt seasoning all over, coating very well
Put roast in Crock pot.
Pour Liquid Smoke over.
Cook on low at least 10 hours. The original recipe says 16 - 20 hours on low.
I am impatient, so I started it at 5am, set it on high for 6 hours, then turned it to low until 6pm.
Turn over 1/2 way thru cooking.
About 1 hour before you are ready to eat, shred the pork. (If you see alot of fat in the juices, don't shred, place pork in a pot, remove liquid and put in freezer for a few min. The fat will rise to the top. Skim it off, return liquid to crock pot. Put meat back in and shred.)
Cook meat on low in its juices for about an hour.
I served these with Hawaiian Bread. The meat is salty, and the sweetness of the Hawaiian Bread really complimented it very well.
This one gets a BIG 5 stars!!!