Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
Weighed the pork so you can estimate how much salt to use. Follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.