Bacon-wrapped Kalua Pork Roast

1. Rinse and pat dry your pork roast. Trim any large pieces of fat off the meat (optional, but removing helps everything cook and shred more evenly).
2. Using a knife, cut holes around the roast, tuck whole garlic cloves into the pockets you just created.
3. Sprinkle meat with liquid smoke or smoked paprika if you choose, and then rub the Hawaiian sea salt into the meat.
4. Take your bacon strips and wrap them around your pork roast. If you're feeling fancy you can weave your bacon strips together and then wrap the weaved bacon mat around the roast.
5. Place a few strips of bacon in the bottom of the slow cooker for the roast to sit on. Place roast on top, cover, and cook on low for 12 hours.
6. For crispier bacon, put the roast under a broiler or in the air fryer for a few minutes (2-4 min) to crisp up.
7. Gently remove the pork roast from the crock pot and place on a large plate or serving platter.
8. Remove and shred the pork. You can crumble the bacon and mix it in, or eat it on the side (so good).
9. Serve the Kalua Pork over rice, in a bowl with veggies, or piled on a bun with your favorite sauce. Leftovers are amazing and freeze well.

TF Tip: This is a crowd favorite for game day or your next potluck. It’s a personal fave for freezer meals so it’s always smart to prep two: one to cook now and one to freeze for later!

Any of our pork roasts will work - even tenderloin!