Rinse and pat dry the pork roast. I don't often rinse my meat, but pork can sometimes be very slimey.
Sprinkle the roast with the salt and pepper. In a large skillet set to medium-high heat, heat up the oil, and sear the roast on all sides. Add to the slow cooker.
Add the water and hickory smoke.
Cover and cook on LOW for 10 - 12 hours, without opening the lid during the cooking time. If you roast is slightly frozen, you can cook on high for a few hours before switching to low.
Shred the pork with two forks. I like to remove the roast onto a large baking sheet that has a lip on it. Discard any fat. Add the shredded roast back to the slow cooker with about a cup of the juices that it was cooked in.
Serve and enjoy. Serving suggestions are rice, mac salad, hawaiian rolls and don't forget the sriracha.
Different size of pork shoulder?
Any size pork roast can be used, increase or decrease the salt, pepper, liquid smoke amounts slightly.
If you want to freeze the pork:
Place 2 cups of the shredded pork in a Ziplock bag along with a splash of the pork juices. Doing this will minimize freezer burn on the shredded pork.
Freeze for up to two months. To thaw, place in the fridge overnight. Heat in microwave or in a skillet for serving.
Nutritional values are approximate. Please use your own calculations if you require a special diet.