Place the pork loin in a crock pot. Cover the loin with the 6 cloves of chopped garlic, chili powder, cumin, smoked paprika and salt. Pour the salsa and honey over the pork. Turn crock pot on high and cover. Cook for 4 hours. (Can also be cooked on low for about 8 hours).
At the end of 4 hours, shred the pork with a fork, tossing in the juices until they are all soaked up into the meat. Keep warm.
Place the beans in a sauce pan. Add the garlic and bring to a simmer. Season to taste with salt and remove from heat once cooked through.
To assemble bowls:
Place a serving of rice in a bowl and top with about ¼ C. Beans. Top with a generous portion of shredded pork. Add desired toppings such as sour cream, salsa, avocado, cilantro and cheese.