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
- 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
- Mix all ingredients together evenly
- Wash pork and pat dry with clean towel. Rub thoroughly with rub mixture above.
- Pour half of liquid into bottom of BBQ Pressure Smoker. Add wood chips to charing cup and place food rack.
- Place pork roast on rack.
- Close top and set on hot smoke setting for 50 minutes.
- When finished, release pressure and remove top.
- Let meat rest for 5-10 minutes before slicing.
- Pour sauce and drippings from bottom of cooker into pan.
- Add reserved bourbon and cola mixture not used during smoking of meat.
- Place pan on medium heat, slowly stirring in 1 Tbs. of corn starch.
- Cook until thickened, remove from heat.
- To serve pour sauce over meat.