Bourbon Basted Pork Loin - cooking recipe

Ingredients

For the pork loin
2 tablespoons salt
3 tablespoons paprika
1 tablespoon garlic, chopped fine
1 tablespoon lemon pepper
6 -7 lbs boneless pork loin
For the baste
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

Preparation

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.
Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
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\u00b0F 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\u00b0F for 1-1 1/2 hours.
Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160\u00b0F.