Ultimate Cheater Pulled Pork

Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.

Add in the liquid smoke.

Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190u00b0.

Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.

Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.

*Big Oven Butt--heat oven to 300u00b0; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.

Pour in the bottled smoke; cover the pan with heavy-duty foil.

Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190u00b0.