Coat roast with salt. Place cooked roast in foil "basket". Pour entire bottle liquid smoke over roast. Wrap to seal. Place in broiler pan with lid. Cook in oven overnight at 100°F to 200°F (increase temperature for shorter cooking time). Most tender when cooked slowly. Unwrap and debone (remove any remaining fat residual; most of fat cooks away). Pull with fork. Sauce on side, added per your flavor choice of taste. Garnish with apple slices or pineapple slices.