1boneless pork shoulder roastBoston Butt, around 4 pounds
Season the roast all over with kosher salt. Place in slow cooker and set to low. Cook for about nine hours.
When cooked remove from slow cooker and allow to cool slightly. If desired, remove any large pieces of fat - they should be very easy to remove at this point. Using two forks, shred the meat.
I like to leave the fat on the roast during cooking as it really contributes to the flavor. When the roast is cooked, the extra fat scrapes away extremely easily with a fork. **Avoid buying a roast that has been injected with a sodium solution. Try to find a roast that is natural and untampered with. Most likely this will be at a butcher counter. ***You can also use a bone in roast if you can't find boneless