| | Directions | | Preheat oven to 350°. Make several slashes along surface of meat. Do this on the top of a large sheet of aluminum foil. Rub with salt then liquid smoke. Wrap with foil very tightly. Place 2" of water in the large dutch oven (or similar that has a tight fitting lid). Place foil wrapped meat in water. Cover and bake for 1 hour, then reduce heat to 325° and bake for 3 more hours. |
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| Ingredients | | - |  | 4 pounds pork roast or butt |
| - | | 3 tablespoons sea salt |
| - | | 2 tablespoons liquid hickory smoke |
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