Pressure smoked Bourbon Cola Pork Loin Roast

I received an interesting new kitchen appliance from the folks at WOOT yesterday, and decided to give it a try tonight.  They sent me an Indoor BBQ Pressure Smoker, something that I had no idea even existed before they told me it was on it's way.  It promises to smoke and cook a piece of meat in 1/4 the normal time or less, and if it works as advertised it will change much about the way I barbecue.

I decided to go with something basic as a first try, a recipe that I have used on a normal smoker many times to make wonderful pork in 5-6 hours.  I set the timer for 55 minutes and let it do it's thing.  The result was a tender, juicy pork roast fully infused with the hickory smoke as well as the flavor of the bourbon and cola I used as the base liquid to build pressure in the cooker.  Without brining or injecting I had what tasted like a perfectly slow-smoked pork loin in less than an hour!  Now that is Fat Boy Heaven.

Smoked Bourbon Cola Pork Loin

YIELD

 6-8 Servings

ACTIVE TIME

 15 Minutes

TOTAL TIME

 70 Minutes

INGREDIENTS

• RUB

  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Cumin
  • 1/2 Tablespoon Fine Sea Salt
  • 1/2 Tablespoon Fresh Cracked Black Pepper
  • 1 Teaspoon Crushed Red Pepper
  • 2 lb Pork Loin Roast
  • 3/4 cup Cane Sugar sweetened cola
  • 1/4 cup Bourbon of choice

INSTRUCTIONS

• RUB

  1. Mix all ingredients together evenly

• Pork

  1. Wash pork and pat dry with clean towel. Rub thoroughly with rub mixture above.
  2. Pour half of liquid into bottom of BBQ Pressure Smoker. Add wood chips to charing cup and place food rack.
  3. Place pork roast on rack.
  4. Close top and set on hot smoke setting for 50 minutes.
  5. When finished, release pressure and remove top.
  6. Let meat rest for 5-10 minutes before slicing.

• Pan Sauce

  1. Pour sauce and drippings from bottom of cooker into pan.
  2. Add reserved bourbon and cola mixture not used during smoking of meat.
  3. Place pan on medium heat, slowly stirring in 1 Tbs. of corn starch.
  4. Cook until thickened, remove from heat.
  5. To serve pour sauce over meat.