Place pork shoulder into a baking or casserole dish

Score the fat with a knife in thumbnail size diamonds

Liberally salt the entire pork shoulder, make sure you get salt into the scores 

Cover with cling film and chill in fridge for 1-3 days (optional)

Preheat oven for 400°F (optional) 

Rub entire pork shoulder with liquid smoke (optional)

Place in the oven and roast fat side up until fat is golden brown, will be about 10 minutes (optional)

Set heat to 350°F

Add water to the pan (optional) 

Cover tightly with tin foil, use oven mitts to do this if you roasted the fat 

Bake for 3-4 hours or until shreds easily with fork

Carefully remove the bone (it will be hot, recommend using tongs)

Shred rest of pork using two forks

Serve on sweet rolls or with rice