2 boneless pork roasts (3 to 4 lb each), trimmed of fat
2 tablespoons coarse sea salt
2 tablespoons liquid smoke
16 burger buns, split


Make 1-inch slits all over each pork roast. Rub 1 tablespoon salt on each, making sure to get every area.
Place pork in 3- to 4-quart slow cooker. Pour 1 tablespoon liquid smoke on each; rub all over pork.
Cover; cook on Low heat setting 14 hours.
Remove pork from slow cooker; place on cutting board or large plate. Shred pork with fork; serve in buns.