Trim excess fat from pork roast. Using a sharp knife, make 5-6 large slits in the roast, and insert the peeled garlic cloves. Try to distribute evenly throughout roast. Sprinkle salt evenly over both sides of roast.
Place roast in bottom of slow cooker or pressure cooker pot. Pour Liquid Smoke over roast. Then carefully add the cup of water around sides of roast.
To Cook In Pressure Cooker:
Cook on High pressure for 90 minutes with natural pressure release.
When pressure has released, remove pork from pressure cooker and shred with two forks.
To Cook in Slow Cooker:
Cook on Low for 12-16 hours until pork is tender.
Remove from slow cooker and shred with two forks.
To Freeze:
Place measured amounts of shredded pork into freezer ziptop bags. Label and date, then freeze. Pull out and thaw to use in quick meals.
Notes
You can use kosher salt if you don't have access to Red Alaea. Or go really wild and try a smoked gourmet salt. ;)I prefer the Hickory variety of Liquid Smoke, but any of them will do in a pinch.