Rib City's Pulled Pork

1 small 2lb-4lb pork butt "bone in", or pork collar, or roast bone in or no bone

1 bottle Liquid Smoke

1 Package of Knorr Vegetable blend spices (or Season Salt,Celery Salt,Pepper, Salt, Montreal BBQ Spices,Garlic powder mixed together)

1 bottle Rib City Sweet BBQ sauce ( I used sweet baby ray's)

Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
Tear off 2 big pieces of foil to cover roast. Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.

Place in a shallow pan or cooking tray. Slow cook on convection bake or regular oven at 375 for 4 hours and then 275 for 4 more hours, Or in the crock pot on low for 8 hours.

Unwrap and pull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.

Add BBQ sauce.