3 LITTLE PIGS IN A BLANKET

 

  • Cooking Time: 360+ mins
  • Servings: at least 20
  • Preparation Time: 30-45 mins

Ingredients

  • 10 lbs. Pork Loin
  • 2 lbs. Spicy Italian Sausage
  • 4 lbs. Bacon
  • 1 Cup of Kirklands Sweet Mesquite Rub (Costco)
  • 1 Cup of Dark Brown Sugar
  • 3 Tbsp Yellow Mustard
  • 1/2 gallon of Apple Juice

Directions

  • 1. Mix equal portions of Sweet Mesquite Rub with the Dark Brown Sugar to create your "rub".
  • 2. Trim the majority of fat from the outside of the Pork Loin.
  • 3. Butterfly the Pork Loin.
  • 4. Apply a liberal coating of "rub" to the inside of the pork loin.
  • 5. Stuff the inside of the pork loin with the spicy Italian sausage, being sure to apply equal portions throughout the loin.
  • 6. Close the loin around the spicy Italian sausage.
  • 7. Tuck full strips of bacon in a cross hatch pattern around and under the loin (the weight of the loin will keep the bacon secured).
  • 8. Apply mustard to the outside of the loin (acts as a bonding agent).
  • 9. Apply "rub" over the mustard.
  • 10. Cut the remainder of your bacon strips in half.
  • 11. Cover the top of the loin with overlapping half strips of bacon (blanketing the entire top).
  • 12. You now have 3 Little Pigs in a Blanket!
  • 13. Place a heat tolerant tray/container at the door of your smoker's firebox.
  • 14. Pour 1/2 gallon of Apple Juice into the tray/container - the purpose of this step is to provide long-lasting moisture inside the smoker.
  • 15. Take the previously trimmed pork fat and place it in the tray as well.
  • 16. Place the 3 Little Pigs into your smoker rack.
  • 17. Apply additional "rub" over the 'blanket' of bacon.
  • 18. Pour the remainder of the "rub" into the tray.
  • 19. Slow smoke at 225 degrees for approximately 6 1/2 hours - or until the pork loin reads 180 degrees.
  • 20. Remove the 3 Little Pigs from the smoker.
  • 21. Wrap in foil for 10-15 minutes (allows it to rest)
  • 22. Open the foil, cut, and serve with your favorite sides!

Notes

The inspiration of this recipe comes from a combination of cooking channel shows and experimentation. It's a great conversation piece (prior to going into the smoker) and it was show cased recently during my carpool's "1st Annual Carpool Camp Out" at the lake!

Submitted by: "Brad Dye"

Categories: Bacon  Pork 

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