Place in the slow cooker. Pierce pork several times. Add 1/2 cup water. Pour BBQ sauce and liquid smoke over the top. Then sprinkle salt and pepper on top. Cook on low for 10 hours, or until it easily shreds.
Cut into 4 chunks, pierce with a fork, then place in the instant pot. Add 1 cup water. Pour BBQ sauce and liquid smoke over the top. 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 10 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 on a bun, on top of a potato or on a salad.
When cooking pork in the slow cooker, don't take the lid off before 10 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. Nutrition: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on ingredients used.