Cut the pork shoulder into 3 equal pieces. Cut slits in several places on each piece of pork and push garlic chunks into them.

Season each piece of pork thoroughly on both sides with the red sea salt.

Wrap a thick piece of bacon around each piece of pork. If you are using liquid smoke instead, drizzle over the pork pieces.

Place the pork pieces into the pot, put the lid on and set the steam release knob to the ‘sealing’ position.

Select the pressure cook/manual button and set the timer for 90 minutes.

Once the pork has cooked for 90 minutes, allow the pot to naturally release pressure (about 20 minutes or so), or wait for 10 minutes and then manually release remaining pressure.

Transfer the pork to large bowl. Skim the fat from the remaining juices in the pot and discard.

Add cabbage and carrot (if using) to the remaining juices in the pot, add the lid and set the pot to ‘sealing’ and add 3 minutes to the timer.

While the cabbage is cooking, shred the pork using two forks and cover until the cabbage is done.

Once the vegetables have finished cooking, do a quick release of pressure and transfer the veggies to a large serving bowl. Place the pork on top of the cabbage and carrots.

Adjust the seasoning of the remaining liquid in the pot, adding more salt if needed, then drizzle generously over the pork and cabbage.