Place pork in crockpot. (Don’t trim any fat off). Season with salt and pepper. Pour liquid smoke and root beer over pork. I usually use about 1/2 Tbsp. liquid smoke per pound of meat, not to exceed 2 Tbsp. (estimate to your taste). It HAS to be A&W root beer. I tried other brands, and it just wasn’t quite right.
Cook on low for 6 hrs. or until thermometer in thick section reads at least 190 degrees. Can go up more (205 highest)…the thermometer should just slide right in when the pork is nice and juicy.
Shred pork, removing fat. Really dig into the fat. You may have a piece of fat (say the width of a chunky marker) and think it’s just fat. But dig in there and you’ll find the juiciest meat you can imagine. This does get a bit messy and your hands will get very greasy. But it’s worth the time and effort.
Stir in desired amount of BBQ sauce. Try it sauceless first, though. You might be surprised.