This is my go-to recipe when feeding a casual crowd. It is simple and requires no last minute work. Most importantly though, it is scrumptious and everyone loves it.
7-8 pound pork butt (shoulder) roast
Put the pork in a 6 qt crock pot. With your hands rub in Liquid smoke (usually 4-6 Tbsp). Then coat generously with salt. Cook on low overnight and through the next day. A couple of hours before serving, remove meat to a large dish and turn off the crock pot. Pour the liquid from the crock pot into a large measuring cup or fat separator like this one.
I love this thing. It removes the fat much better and is easy to use. Shred the meat and return it to the crock pot. If your liquid is in a measuring cup, skim the fat off with a spoon. Pour as much de-fatted liquid as you want over the top to make the meat moist. Turn the crock pot back onto low (or warm if yours has that setting) until ready to serve. If you’d like, you can mix some BBQ sauce in, but my kids like it plain so I serve the sauce on the side.