Cut roast in half. Place in a 4-quart slow cooker. Add cranberry juice and salt. Cover and cook on LOW for 8-10 hours or until meat is tender.
Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and Liquid Smoke (if desired). Cook and stir over medium heat for 5 minutes or until slightly thickened.
Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with two forks and return to slow cooker.
Stir in sauce mixture and reserved cooking juices. Cover and cook on LOW for 1 hour or until heated through. Serve on buns. Yield: 14 servings.