Smokin Sleigh Pork Loin Roast with BBQ Black-eye Bean Rice

Finding the right platform for our Smokin Sleigh BBQ sauce is a trial and test into deliciousness.  When contemplating the flavors in the sauce, Hot-buttered Rum & Bing Cherry reduction, Mexican Chocolate, Cloves, Ginger pork is a standout platform. Roasted, smoked, slow-cooked, dress your favorite cut and check out the infusion of flavor provided by the Smokin Sleigh Sauce.  This recipe provides a starting point for your sleighing adventures…

Interested in our Sauce, we plan to come out soon with a lineup available for order. In the meantime, try out a bourbon based Kansas City style sauce.

Ingredients/Equipment

Pork Loin Ingredients:

  • 4 lb whole pork loin, rinsed/pat dried, quartered (if slow cooking)
  • 2-3 large shallots sliced (if slow cooking)

Dry Rub Ingredients

  • 1 cup dark brown sugar

    IMG_20180107_134525
    House Dry Rub
  • ½ cup granulated garlic powder
  • ½ cup onion powder
  • ½ cup kosher salt
  • ¼ to ½ cup smoked paprika
  • 2 tsp ground mustard
  • 2 tsp ground ginger
  • 2 tsp ground clove
  • 2 tsp ground coriander
  • 2 tsp ground chipotle pepper

“Pork Slop” or Basting Liquid

If smoking –

  • 1 cup Apple Cidah Vinegar
  • 1 cup Worcestershire Sauce
  • 1 cup nut brown ale
  • 1 cup honey

If slow roasting –

  • ½ cup Apple Cidah Vinegar
  • ½ cup Worcestershire Sauce
  • ½ cup nut brown ale
  • ½ cup honey

Final Prep

If Slicing –

  • 1 to 2 pints of Smokin Sleigh BBQ Sauce (or a bourbon Kansas City style stand-in)

If Shredding –

  • 3 to 4 pints of Smokin Sleigh BBQ Sauce (or a bourbon Kansas City Style stand-in)

BBQ Black-eye Bean Rice Ingredients:

  • 2 cups dried Arborio Rice (each cup yields 3 cups cooked)
  • 5 cups chicken broth (low sodium)
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 2 medium shallots diced
  • 16 ounces of softened black-eye beans
  • 6 cloves garlic smashed/minced
  • 2 to 3 tbsp of Extra Virgin Olive Oil
  • 1 tsp ground ginger
  • 1 tsp ground clove
  • 2 tsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp granulated garlic powder

Equipment: Smoker, slow cooker or roasting pan, rice cooker (10 cups minimum) or 5 quart covered sauce pan, large zip lock plastic bags, plastic wrap, tinfoil

Directions

Pork Loin – Smoked

  1. Remove the pork loin 24 hours in advance of smoking, rinse, trim and pat dry
  2. Combine the ingredients of the dry rub
  3. Rub the pork loin surfaces with the dry rub, bag in a large zip lock plastic bag, set in the refrigerator for at least 4 hours up to 24 hours
  4. 1 hour in advance of smoking remove the loin from the refrigerator to allow the meat to rise to room temperature
  5. Prep your smoker to cook at 225°F for 2.5 to 3 hours
  6. Combine the liquid ingredients of the “Pork Slop” or basting liquid
  7. Place loin on the smoking rack, lather is the basting or “Pork Slop” liquid, smoke to an internal temperature of 140°F lathering with the basting liquid approximately every twenty minutes
  8. Remove from the smoker, wrap the loin in plastic/tinfoil/cloth and let sit for 20 minutes, internal temp should rise to 145°F
  9. Slice and present the loin with a layer of the Smokin Sleigh BBQ Sauce or shred and dredge with Smoking Sleigh BBQ Sauce in preparation of pulled pork

Pork Loin – Slow Cooked

  1. Remove the pork loin 24 hours in advance of smoking, rinse, trim and pat dry
  2. Combine the ingredients of the dry rub
  3. Rub the pork loin surfaces with the dry rub, bag in a large zip lock plastic bag, set in the refrigerator for at least 4 hours up to 24 hours
  4. 1 hour in advance of roasting remove the loin from the refrigerator to allow the meat to rise to room temperature
  5. Prep your oven to 225°F or setup your slow cooker/crockpot to cook low for 8 hours
  6. Combine the liquid ingredients of the “Pork Slop” or basting liquid
  7. In a large skillet over medium-high heat sear each side of the pork loin

Roasting Pan

  1. In a large roasting pan place the basting liquid, shallots and pork loin
  2. Wrap the roasting pan in plastic wrap and tinfoil (heavy duty)
  3. Place the roasting pan into the oven for approximately 2.5 to 3 hours
  4. Remove pan, let sit 5 to 10 minutes, after which the pork loin should be at an internal temperature of 145°F
  5. Slice and present the loin with a layer of the Smokin Sleigh BBQ Sauce or shred and dredge with Smoking Sleigh BBQ Sauce in preparation of pulled pork

 

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All into the pot

Slow Cooker

  1. Place the pork loin (once quartered) into the crock pot pan with the sliced shallots and basting liquid
  2. Set the crock pot to cook low for 8 hours, covered
  3. Remove the loin
  4. Slice and present the loin with a layer of the Smokin Sleigh BBQ Sauce or shred and dredge with Smoking Sleigh BBQ Sauce in preparation of pulled pork

BBQ Black-eye Bean Rice Directions:

Rice Cooker

  1. Rinse the rice three times to remove starch
  2. Place ingredients into your rice cooker and set, per the manufactures instructions, to cook white rice
  3. Upon completion, remove the center pan of the cooker carefully (it will be hot!) and fluff the rice and bean mixture
  4. Serve 1 cup of rice with a drizzle of the Smokin Sleigh BBQ Sauce

Stove-top

  1. Rinse the rice three time to remove starch
  2. Place the chicken broth, Extra Virgin Olive Oil and spices in the sauce pan and bring to a boil
  3. Add the rice, beans, peppers, onions, garlic
  4. Cover, bring to a soft boil again, reduce heat to simmer, simmer till the broth is absorbed (approximately 25 minutes)
  5. Remove the rice from the heat, fluff and serve with a drizzle of the Smokin Sleigh BBQ Sauce

Platting Directions

As with all of our recipes, platting/combining is completely discretionary, these are just suggestions.

Though in its initial offering we platted with some left over green bean-shallot casserole, the dish would do well platted with sautéed greens.  We hope to provide over time some greens recipes, currently under consideration: smoked radicchio and kale sautéed with buttered pecans and carrot sticks.

Corn bread would do well with this plate, and we will over time provide some various recipes for your try.  Currently in the works are a cheddah-jalapeno corn bread, honey-pecan corn bread, and a garlic and onion corn bread.

Y’all come back now, ya hear!