Rub liquid smoke and 1 1/2 T. of the salt into the skin of the pork.
Wrap well in foil and seal completely.
Place in a roasting pan.
Bake in preheated oven until internal temperature of 160° degrees F (70° degrees C) is reached.
Remove from oven and let cool before shredding.
Sprinkle the shredded meat with the remaining 1 T. salt.
