This is hands-down the best thing I've ever cooked or eaten. Simply put, having now cooked this I feel like I can die a happy man. There's really nothing left to accomplish in life. And if that seems weird to you, the reason is that you haven't eaten a pork-splosion yet.
Yield: 14 servings
- 3 lbs thick-cut bacon, separated
- 1/2 cup brown sugar
- 1/2 tsp cayenne pepper
- 2 tbsp Jack Daniel's whiskey
- 4 lbs ground pork (I used honey & maple flavored pork)
- 1.25 oz. dry rub
- 1 bottle sweet BBQ sauce
- Sweet is important because the caramelizing sugars are what gives it the shiny surface.
- Chop up 1 lb of bacon and put into a small pot with the brown sugar, cayenne pepper, and Jack Daniel's. Cook over medium-low heat until the bacon is tender cooked. Remove from the heat.
- On aluminum foil, use the remaining bacon to form a double-length bacon weave as shown in the picture. Spread the dry rub over the bacon. (Be generous, it's gonna be thick and you'll want that flavor)
- Spread the ground pork over the bacon weave, keeping it about 1-inch from the edges. Top with about 1/3 cup BBQ Sauce.
- Spread the bacon from step #1 over the ground pork. Roll up the sausage into a log, and then roll the bacon over it. It's ok if it's not a perfect cylinder, just get it into a log. Fold the bacon over the ends.
- Line a baking stone with aluminum foil. Transfer your pork log onto the baking stone, seam-side down.
- Transfer to a BBQ and cook over low heat (225°F - 250°F) for about 6 hours (1.25 hours per inch of thickness), until a thermometer reads 160°F internal temperature.
- With 60 and 30 minutes left in cooking time, brush BBQ sauce over the pork-splosion.
- Slice and enjoy.
Adapted from BBQ Addicts recipe Bacon Explosion.