Enjoy the perfect blend of sweet and smoky with Derek’s Bourbon and Brown Sugar Smoked Pork Loin. The rich bourbon marinade, combined with the sweetness of brown sugar, infuses the pork with deep, savory flavors. Slow-smoked to tender perfection, this dish is ideal for family gatherings or weekend cookouts.
Heat your smoker to 275° F. While the smoker is coming up to temp, butterfly your pork loin roast down the middle.
Coat with Dijon mustard and brown sugar, then drizzle a little bourbon to wet the brown sugar, and add about 1 Tbsp of maple syrup. Use twine to tie your pork loin roast back together. Coat liberally with your BBQ rub on the outside.
For the bourbon maple glaze, add butter, bourbon, and remaining maple syrup into a skillet and reduce on low for about 10-15 minutes until it reaches the consistency of a glaze.
Smoke using hickory, applewood, or your favorite wood blend until the internal temperature is about 145° F. Turn the temperature up (or grill) while basting with your bourbon maple glaze until internal temperature reaches 155-160°F.
Slice and serve!
Recipe courtesy of @dadwithapan
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Learn from the Meat Master Our Founder, Gustavus Swift
30 minutes
2-4
