Rinse and pat dry your pork roast. Trim any large pieces of fat off the meat. Next, take a fork or knife and poke holes over the entire roast. Tuck pieces of garlic in the holes that you just poked in meat. If your roast needs a little help with keeping a nice shape, use bakers twine and tie that baby up. Sprinkle meat with 1 tablespoon of liquid smoke if you choose, and then rub the Hawaiian sea salt in to the meat. Lastly, take your bacon strips and wrap them around your pork roast. You are now ready to place your meat into the crock pot. Cook in crock pot on low for 12 hours.
If after 12 hours your bacon isn't as crisp as you would like it, feel free to put it under your broiler for a few minutes to crisp it up.
At this point you can gently remove the pork roast from the crock pot and place on a large plate or serving platter. Remove the bacon (if you used twine, now would be a good time to remove that) and shred meat, discarding any fatty pieces along the way. You can either choose to eat the bacon immediately or crumble it up and add it to the shredded meat. Serve this on it's own, over rice, veggies, or my personal favorite on a bun with some BBQ sauce. Enjoy!
To Freeze: Follow the directions to prep roast for the crock pot. Place in a freezer safe zip lock bag and freeze. The day before you cook it, remove from the freezer and let thaw completely. Place in crock pot and cook on low for 12 hours.