Top Super Bowl Recipe: Bourbon and Pepper Jelly Pork Loin

For people like me who would rather "do sports" over "watch sports" the Super Bowl becomes my yearly show of culinary mastery. My preferred method: The Smoker. I love smoked foods, And most of all, I love pork. Combining these loves and some skills I've acquired over the years as a grill nut and pork junkie I'm going to help you make a dish that's sure to have even the most distinguished foodies talking.

Nathan's Soon to be Famous
Bourbon and Pepper Jelly Pork Loin

You'll need'
1 pint of Bourbon or whiskey "WooHoo!"

1 Jar of Jalapeno Pepper Jelly

1 cup Dark Brown Sugar

4 tsp course black pepper, paprika and salt

Also, a stove and smoker large enough for the loin to fit.

1 Pork Loin 4-7 lbs

Directions:

Make sure when selecting a loin for this dish you pick one that has a supple amount of fat on one side, this is important because the fat helps baste the meat as it cooks. Always cook fatty side up.

Rub down the loin with the black pepper, paprika and salt, you can put a little brown sugar on there too if you like. "I always do"

Set your oven to 220 degrees Fahrenheit, and place the meat on a roasting tray on the top rack.

Under the meat on the lower rack place a glass dish with water, "never let the water evaporate fully." This allows the meat to cook in a high vapor environment keeping it moist.

After the meat has cooked about 5 hrs in the oven, start the smoker. After you've started the smoker combine the Whiskey, Pepper Jelly, And Brown Sugar in a pot and blend them together over a medium heat. Depending on how much of a "Bite" you want in this sauce will determine how long you let it simmer, the longer it simmers the less alcohol content it will have. I always just judge mine by taste. Once your sauce is ready remove it from the heat along with the loin.

Baste the loin once before putting it onto the smoker. then every 15 minutes after putting it on the smoker until you run out of sauce. then make sure your core temperature in the loin is 160 degrees Fahrenheit.

Carve, Serve, and be praised by all who taste.