Instructions:
Line your slow cooker with 3 slices of bacon.
Use a knife to remove the skin from the roast. (You don’t have to do this, though. Feel free to leave the skin on if you’re in a lazy state of mind. I won’t tell.)
Weigh the pork so you could estimate how much salt to use.
Use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (If you are using fine salt, use about half that amount.)
Then, cut some slits into the meat and tuck in the garlic cloves and salt the pork all over.
Prepare your slow cooker and place the roast on top of the bacon, skin-side up.
Cook the roast on low for about 9-12 hours on the low setting.
Don’t add any liquid to the recipe
When the pork is finished cooking, remove the meat and shred it with two forks.
Check the pork for seasoning and adjust it with the cooking liquid that remained at the bottom of the pot.
Don’t just shred the meat in the cooking liquid for it’ll be too salty.
Resource: nomnompaleo.com