Place bacon slices flat on the bottom of the pressure cooker pot.

Press 'Saute' button to brown the bacon, flipping to brown both sides. Turn off the pressure cooker after browning.

Cut the pork roast into 3 equal pieces.

With a sharp knife, make slits in the roast and insert garlic cloves.

Calculate salt needed based on the weight of the roast (3/4 teaspoon medium-coarse salt per pound; half as much for fine salt).

Sprinkle salt evenly over the pork.

Place the salted pork on top of the bacon in a single layer.

Pour in water (1 cup for 6-qt, 1.5 cups for 8-qt pressure cooker).

Secure the lid of the pressure cooker.

Press 'Manual' or 'Pressure Cook' button and set the time for 90 minutes under high pressure.

For stovetop pressure cookers, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.

The electric pressure cooker will automatically switch to a 'Keep Warm' setting after pressure cooking.

Allow the pressure to reduce naturally. If desired, manually release any remaining pressure after at least 15 minutes of natural release.

Remove the pork and place it in a large bowl.

Add cabbage wedges to the cooking liquid in the pressure cooker.

Secure the lid.

Pressure cook the cabbage for 2 minutes at high pressure.

Allow the pressure to reduce naturally for 5 minutes, then manually release any remaining steam.

Meanwhile, shred the pork and apportion into bowls.

Place a wedge of cooked cabbage on top of each portion.

Refrigerate leftovers for up to 4 days; freeze for longer storage.