If you prefer to smoke the pork, omit the liquid smoke and smoke the pork but at 225 degrees F using mesquite or hickory wood for 2-1/2 hours. Then remove pork from smoker and finish in the oven following the procedures listed.
4-5 pound bone-in pork shoulder
1 Tbs liquid smoke (mesquite or hickory)
2 Tbs Hawaiian Red Salt
Preheat oven to 325 degrees F.
Rub pork with liquid smoke and 1-1/2 Tbs of Hawaiian Red Salt.
Place pork in roasting pan and cover with foil and bake in oven for 5 hours.
After baking, let pork rest for 30 minutes, then shred pork, sprinkle remaining Hawaiian Salt over meat.
Tips: Can also be done in a slow cooker on low for 6-8 hours. Serve with Hawaiian sweet rolls and your favorite sides.