Bourbon Brown Sugar Smoked Pork Loin Recipe - Steven Raichlen's Project Smoke

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is cheaper.

bourbon

🥗Healthier: apple juice

💰Cheaper: whiskey

Apple juice adds sweetness without alcohol, whiskey is a cheaper spirit alternative.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

smoking wood chips

💰Cheaper: aluminum foil

Aluminum foil can be used for indirect cooking but won't impart smoke flavor.

Season the bottom of the pork loin with your favorite barbecue rub.

Butterfly the pork loin by cutting it almost in half through one side, keeping about an inch from the far edge, then open it up.

Sprinkle the inside of the butterflied pork loin with more barbecue rub.

Drizzle whiskey inside the pork roast.

Spread Dijon mustard on the inside of the pork roast.

Sprinkle brown sugar over the mustard and pat it into the mustard.

Moisten the brown sugar with more whiskey.

Fold the pork loin back over itself and season the top with barbecue rub.

Lay out four lengths of string, each about 20 inches long, and place a strip of artisanal smoked bacon in the center.

Lay the pork loin on top of the bacon, then place another strip of bacon on the side of the pork loin.

Bring the ends of the first string up over the pork loin, loop through twice to create a lock knot, and pull tightly.

Tie off the string with a knot and snip off the ends to secure the stuffed bacon-wrapped pork loin.

Using a pellet grill, fill the hopper with whiskey barrel pellets and set the temperature to 300°F.

Place the pork loin in the smoker and cook for about 1.5 hours.

Prepare the whiskey glaze by whisking together equal parts butter, brown sugar, mustard, and bourbon, then boil until thick and syrupy.

Baste the pork loin with the whiskey glaze after about 1.5 hours of cooking.

For a candy crisp crust, move the pork loin directly over the fire and baste one final time to caramelize the sugar in the glaze.

Check the internal temperature with an instant-read meat thermometer; aim for about 145°F for pink or 155°F for more well-done.

Remove the strings from the pork loin after cooking.

Cut the pork loin crosswise into slices and spoon some glaze over the slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens