Wash the pork and then pat dry. Cut into 4 chunks, pierce with a fork, then place in the instant pot.
Add 1 cup water in the instant pot. Pour liquid smoke over the top and then sprinkle salt on top. Place lid on top and set to high pressure. Cook for 60 minutes and then do a natural slow release for 25 minutes.
Remove pork and shred with 2 forks. Remove any excess fat. Place back in the pot and let sit in the juices for 15 minutes, or until ready to serve. Serve over rice, in tortillas, on a slider or in a salad.
Slow cooker version: Place in the slow cooker. Pierce pork several times. Add 1/2 cup water. Pour liquid smoke over the top and then sprinkle salt on top. Cook on low for 12-14 hours, or until it easily shreds. Make sure not to take the lid off before 12 hours. You need the steam to make it tender.Freezer instructions: Add pork to a zip top freezer bag (make sure all air is removed) and store in freezer for up to 3 months. Thaw in fridge overnight when ready to enjoy.