Does that title say what I think it says? Firstly, BACON. So that’s a magic word in its own right. Then, pork roast. Those are fantastic. Combined? *Cue fireworks*
This happened because bacon was on sale, and that’s the kind of thing you just don’t pass up, regardless if there’s a plan for it yet, because there soon will be. So I had a pound of bacon in the refrigerator. After thinking a long time about the endless possibilities, I decided that bacon-wrapped other meats is always delicious. (I apologize, any vegetarian or vegan readers. I’ll have a vegetarian lasagna post or something for you soon, I promise). If you’re interested in knowing more about what you can do with a part of a pig, see my New Year’s Eve post.
1 2-3 pound roast
1 head garlic
1 pound bacon
Step 1: Brown the roast on all sides, just to char it. Slice slits in it and insert garlic cloves randomly. This will infuse the meat with garlic flavor, yum!
Step 2: Wrap the roast in bacon. I used four pieces width-wise then three pieces length-wise overtop. Oh yes. I took a piece of a pig, and wrapped it in another piece of pig. The rest of the pound of bacon became part of breakfast.
It’s like a little bacon-wrapped-pork football.
Men of the world, behold its splendor.
Step 3: Place in a crock pot on low ~6 hours or high 4-5. Mine was still partly frozen so I left it in there on high for about 7 hours to make sure everything cooked fully.
Serve with whatever carb you like or just eat it alone with your hands, whatever suits you. No judgment.