Place a 4-6 lb pork butt in your slow cooker.

Make slits with a sharp knife and insert 6 peeled garlic cloves.

Drizzle the pork butt with 1 tablespoon of liquid smoke.

Sprinkle 1 tablespoon of Hawaiian smoked salt.

Cook on high in the slow cooker for about 3 hours.

Cook on low for another 6 hours, or until it easily shreds.

Remove excess fat and bones.

Shred pork.

Spoon leftover liquid over the pork before serving to keep it tender, then serve with coconut rice and sauteed cabbage.