Ingredients:

1 large pork butt	1 handful Hawaiian salt
½ tsp. Pepper	1TBS. Liquid Smoke
	¼ tsp. Aji-no-moto (msg)

Mix salt, msg, pepper and liquid smoke. Slit pork butt and rub thoroughly with mixture.
Wrap the port butt with a double layer of tin foil. Place in an oven pre-heated to 325°. Cooking time for a large pork butt is about 5 hours.
When the butt is done it should feel quite soft and pliable. Shred the meat. If meat is too dry, mix drippings from pan with 1/2c. water and add to the shredded pork.

**can also cook overnight at 200° - it should be done in the morning. When slow cooking overnight add 1 cup water to pan to prevent burning. Must cook for at least 8 hours at the lower temperature.

Ingredients:

3 lb. pork butt	1 tsp. liquid smoke
¼ tsp. MSG	2 C. water
¼ C. salt

Place pork fat-side up in a roasting pan or deep casserole dish. Combine remaining ingredients and rub into pork butt. Cover and roast in oven at 400° for three hours. Remove from pan and shred. Serves 6