5 pounds pork roast
2 tablespoons coarse salt, like ice cream salt
1 1/2 teaspoons Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, crushed
1 teaspoon ground ginger
1 tablespoon liquid smoke
Combine salt, Worcestershire sauce, soy sauce, garlic, ginger, and liquid smoke. Rub roast with mixture and allow to marinate for at least 1 hour or up to 24 hours in the refrigerator. Place roast and juices in a roasting bag or tightly wrap in foil. Place in baking pan. Bake at 325 degrees for 4-5 hours or until meat is fall-apart-tender. Shred meat to serve.
NOTE: Juice is very salty. If the juice is used with the meat the sodium per serving will be between 1000 and 1600 mg. Discarding juice after roasting meat will produce the wonderful flavor and reduce sodium to between 160 and 375 mg per serving.
Dilute the juice by at least 5 times and use for cooking dry beans or other foods for a great flavor (do not add additional salt).
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