Recipe Station

Here's everything you need for this succulent bacon covered Kalua pork. If you want to freeze the pork, just follow the directions for prepping it to put in the crock pot, place in a freezer-safe zippered plastic bag, and then let it thaw completely before cooking for between 12 and 14 hours in the crock pot.

Let's Get Started…

Ingredients To Gather:

• 3.5-5 lb boneless pork shoulder (butt) roast
• 6-8 slices of bacon
• 6 cloves of garlic
• 1 TBS pink Hawaiian sea salt- if you can't find it white sea salt will work just fine
• 1 TBS liquid hickory smoke- optional

Directions To Follow:

1. Rinse and pat dry your pork roast.
2. Trim any large pieces of fat off the meat.
3. Next, take a fork or knife and poke holes over the entire roast.
4. Tuck pieces of garlic in the holes that you just poked in meat.
5. If your roast needs a little help with keeping a nice shape, use bakers twine and tie that baby up.
6. Sprinkle meat with 1 tablespoon of liquid smoke if you choose, and then rub the Hawaiian sea salt in to the meat.
7. Lastly, take your bacon strips and wrap them around your pork roast. You are now ready to place your meat into the crock pot.
8. Cook in crock pot on low for 12 hours.
9. If after 12 hours your bacon isn't as crisp as you would like it, feel free to put it under your broiler for a few minutes to crisp it up.
10. At this point you can gently remove the pork roast from the crock pot and place on a large plate or serving platter.
11. Remove the bacon (if you used twine, now would be a good time to remove that) and shred meat, discarding any fatty pieces along the way.
12. You can either choose to eat the bacon immediately or crumble it up and add it to the shredded meat.

Finished!

This pork is great all on its own, but it always tastes amazing served over rice or with a couple of vegetable side dishes.

Enjoy!

Article & Photo Source: Happy Money Saver