Line your Instapot with the bacon slices, and set to saute. Wait about one minute for bacon to start sizzling.
Slice the pork roast into three equal pieces. Make two slits in each piece and tuck in a peeled garlic clove in each slit.
Check your bacon- flip the slices and then turn off the Instapot when evenly browned.
Evenly salt the pork, and then layer on top of the crisped bacon.
Pour in the water. (Use more if you have a larger Instapot to avoid the "burn" error.)
Lock your instapot and pressure cook for 90 minutes.
After 90 minutes, speed up the "natural release" by pressing the "keep warm button.
After the pressure is released, you do need to check that the meat is tender - if not, pressure cook for 5-10 additional minutes.
Shred the pork, pile it on nachos, wrap in tortillas, fill Hawaiian rolls, or serve with rice and mac salad.
