Place pork on a plastic cutting board and use a sharp knife to trim and visible excess fat off of the roast. I try to cut off as much as possible.
Using a small pairing knife, make 5-6 small slits around the outside of the pork and tuck once piece of garlic in each slit.
Season the outside of the meat with sea salt. Be sure to season the top, bottom, and both sides.
Place the pork butt into your slow cooker and pour the liquid smoke over the top and set heat to low and cook for 12-16 hours. I like to set this up before bed so the pork is cooking overnight.
When the pork is done, there will be a lot of liquid in the pot. You can save a little to drizzle over the top, but be sure to discard the rest otherwise the meat will be too salty.
Remove pork from slow cooker and shred apart. Be careful not to place back into the juice from the slow cooker, because it may make your pork too salty.
Place pork back into the slow cooker (or in serving dish) and enjoy!