Ingredients

• 2 tablespoons salt
• 3 tablespoons paprika
• 1 tablespoon garlic, chopped fine
• 1 tablespoon lemon pepper
• 6 -7 lbs boneless pork loin
• 1/2 cup Bourbon
• 2 tablespoons molasses
• 1/2 cup balsamic vinegar
• 1 1/2 cups apple juice
• 2 tablespoons salt
• 1 tablespoon red pepper flakes
• 1 tablespoon fresh ground black pepper
• 1 tablespoon garlic, minced
• 2 tablespoons paprika

Instructions

1. Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.

2. Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.

3. Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.

4. Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.