Start by trimming any visible fat or skin off the pork shoulder to reduce excess grease during cooking. Set the meat aside.

In a small bowl, mash the garlic cloves using a mortar and pestle or the back of a spoon until they become a paste. Add the salt and liquid smoke, then mix well to create a seasoning paste.

Rub this paste all over the pork shoulder, making sure to coat all sides evenly. Massage it into the meat so the flavors can begin to penetrate.

Next, wash the banana leaves thoroughly under running water. They may appear clean, but it's important to remove any residue. Dry the leaves with a clean kitchen towel. If they’re stiff or prone to cracking, soften them slightly by passing them briefly over a hot pan or microwaving them for a few seconds. This will make them more flexible and easier to use.

Line the bottom of the slow cooker with banana leaves, overlapping them to create a base that will also wrap the meat. Place a layer of chopped cabbage directly over the banana leaves. Set the seasoned pork shoulder on top of the cabbage, then add another layer of cabbage on top of the meat.

Fold the banana leaves over the filling to form a tight bundle. If needed, use kitchen twine to hold the leaves in place.

Cover the slow cooker with its lid and cook on low heat for 8 to 10 hours, or until the pork is fall-apart tender and shreds easily with a fork.

Once cooked, carefully open the banana leaves and transfer the pork and cabbage to a baking tray. If the pork looks pale, you can place it under the broiler (set to high) for about 10 minutes to develop a richer color and a light crisp on the edges.

After broiling, transfer the pork and cabbage to a large serving dish.