Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover. Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)
In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.
When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
Leftovers can be stored in an airtight container and frozen for up to 2 months.