Bacon-Wrapped Pork Roast

A roast that cooks itself while you rest, from 4 ingredients and 10 minutes of effort. Wrapped in bacon and studded with garlic, the pork turns tender and rich over its long, slow cook, and you come home to a real meal already made.

Pork is a source of zinc and B vitamins, involved in immune regulation and in the repair the gut lining is doing, and the slow cook makes a lean roast meltingly tender. The bacon bastes it in fat as it goes, carrying flavor and fat-soluble nutrients through the meat.

Let it go low and slow, and rest it before slicing so the juices stay in. A meal that makes itself is a real gift on the tired days.

Ingredients

• Pork roast (3 pounds)
• 8 slices bacon
• 6 garlic cloves, minced
• 1 tablespoon sea salt

A note on swaps: this recipe is already AIP elimination compliant as written, with no excluded ingredients.

Method

• Mix the minced garlic with the sea salt and rub it all over the pork roast.
• Wrap the roast in the bacon slices, covering it as fully as you can.
• Place it in the slow cooker and cook on low overnight, 8 to 12 hours, until fork-tender.
• Transfer the roast to a sheet pan and broil about 5 minutes, watching closely, to crisp the bacon before serving.

Instant Pot variation

The Instant Pot gives you two paths. For the slow path, use the slow-cook function on low and follow the same overnight timing, 8 to 12 hours, then broil to crisp. For a faster path, set the roast on a trivet, add about a cup of water or broth, and pressure cook on high for roughly 60 to 75 minutes for a 3 pound roast (verify - untested conversion), then let the pressure release naturally for 10 to 15 minutes. Either way, finish under the broiler about 5 minutes so the bacon crisps, since neither slow nor pressure cooking will do that on its own.

*Adapted from acleanplate.com*