Chef Tim Love shares this recipe for Bourbon and Coke Pork, which has been adapted for cooks who don't have full-on smokers. Note that the Game Rub can be used on anything from pork to steaks to venison to game birds and even fish.
- 1 gal. water
- 1/2 c. salt
- 2 T. red pepper flakes
- 1 (10-lb.) pork shoulder
- Game Rub (see recipe below)
- 1 (12-oz.) can Coca-Cola
- 1 1/2 c. bourbon
Pre-soaked smoker chips (or your favorite wood)
In a large pot or medium-sized cooler, mix water, salt, and red pepper flakes to make brine for the pork. Brine the pork in refrigerator for at least six hours or overnight.
Heat one half of your grill to 220°F. Remove the pork from the brine, pat dry, and heavily season the pork with game rub. Place the pork in roasting pan or cast iron skillet, and pour the Coke and bourbon into the bottom of pan or skillet. Cover loosely with foil, shiny side out, and place the pork on the cooler side of grill.
If using a gas grill, keep the fire consistent at 220°F. If using wood or charcoal, continue to feed the fire to maintain 220°F. You may have to raise or lower the fire accordingly. Feed the fire with pre-soaked smoker chips. Cook the pork until a dark crust develops, and the interior temperature reaches 145°F (about 6 hours), flipping the shoulder in the pan halfway through. Remove, slice, and serve. Yield: 8 to 10 servings.
- 1/2 c. kosher salt
- 1/2 c. freshly ground pepper
- 1/2 c. pure chile powder, such as guajillo chile powder
- 1/4 c. ground cumin
- 1/4 c. fresh thyme leaves
- 1/4 c. fresh rosemary, finely chopped
Mix ingredients together in a jar, close lid tightly, and store in the refrigerator for up to six months.