T's Family's Kalua Pork

Ingredients
3 lbs Pork Butt
2 cups water
1 teaspoon liquid smoke
2 teaspoons Hawaiian salt

Directions for Oven
Place pork butt fat side up in large baking dish. Sprinkle salt over all of and rub pork. Combine liquid smoke and water; pour over meat. Cover and roast in 400 degree oven for 5 hours. Shred meat when done.

Directions for Instapot
3 pounds pork butt
1 tablespoon liquid smoke
1/2 cup water
2 tablespoons canola oil
2 teaspoons coarse Hawaiian salt

1. Turn saute function on. When hot, add the oil and saute on both sides of the pork butt until golden brown, about 5 minutes. Remove and set aside
2. Turn the pressure cooker off and add water and liquid smoke to the cooker. Scrape the browned bits from the bottom of the pot. 
3. Sprinkle salt all over the pork and place pork back into the pot. 
4. Lock lid and set for manual high pressure for 90 minutes. 
5. Use the natural release, about 20 minutes. Remove the meat and shred. Discard fat but keep some of the juices to add back to the meat. 

Notes

1/4 cup is way too much salt! I dry brined overnight and the next day I tried to wash some salt off, but it was still almost too salty. The meat was super tender and fell apart without any work. Would make again.