One grassfed organic pulled pork roast (butt/shoulder)
3-5 slices good bacon
3-5 cloves peeled garlic
Course sea salt
Line a crockpot with the slices of bacon.
Stab a few holes (about 1-1.5" deep) into your pork roast and fill the holes with the garlic cloves.
Slather a bit of the course salt on each side of your roast. See here for more exact salting instructions if your afraid to over/under salt your meat.
Put your roast in the crockpot and cook on low for 8-10 hours.
When the meat is cooked and tender, take it out of the crockpot and put it in a big bowl. Allow to cool for a few minutes.
Shred the pork with your hands and/or a fork.
*Don't shred the pork in the slow cooker as the juice will be too salty.
*For added flavor, combine shredded pork with the garlic cloves and bacon. Enjoy!