Rinse the pork and pat it dry.
Trim off any large pieces of fat and discard. Next, use a knife to poke holes over the entire outside of the meat. Tuck pieces of garlic in the holes.
If your pork needs help holding its shape, use baker’s twine and tie that piggy up.
Sprinkle meat with 1 tablespoon of liquid smoke (if you choose), and then rub the Hawaiian sea salt into the meat.
Lastly, take your bacon strips and wrap them around your pork roast. You are now ready to place your meat into the crock pot. Cook on low for 12 hours.
If after 12 hours your bacon isn't as crisp as you’d like, transfer the pork to a baking dish and put it under your oven’s broiler for a few minutes to crisp it up.
Transfer the pork from the crock pot to a large plate or serving platter. Remove and discard the twine. Take the bacon off, sneak a few bites, then crumble the rest back into the cooked pork. Time to start shredding!
With a fork in each hand, shred the meat, discarding any fatty pieces along the way. Serve your perfectly prepared Kalua Pork, over rice, veggies, or on a bun with a splash of sweet barbeque sauce. Nanea!