I love to make pulled pork in the crock pot. You can use any cut you like but I think it comes out best when done with a pork shoulder roast (aka butt roast). Rub the roast all over with liquid smoke. I never measure, a couple of generous splashes of it, I think about a 1 or two tsp worth. You can put a rub on it at this stage as well but I rarely do. Cook on low 8 to 10 hours. Remove roast and shred it and mix with your favorite bbq sauce. Add more liquid smoke to taste. This also freezes very well which is good because it is just 2 of us and one roast makes enough for at least 4 meals for us. I like to serve it with all the traditonal BBQ sides, corn bread, slow cooked collards and baked beans. It is like having a little summer in the middle of winter.