Bourbon, barbecue sauce, smoke, garlic and black pepper flavor this finely ground pork loaf. A coarse pepper crust adds texture, while chilling after cooking makes the loaf easier to slice for sandwiches or serving boards.

Prep: About 45 minutes, plus chilling | Cook: Until the center reaches 160°F | Total: Varies with chilling and smoking time | Servings: About 10–12 thin slices | Difficulty: Advanced (4 of 5) | Cost: Moderate (3 of 5) | Region: American barbecue-inspired

Ingredients

Meat Mixture

• 1 pound 12 ounces pork butt, trimmed and cubed
• 7 ounces pork loin, trimmed and cubed
• 1 1/4 teaspoons kosher salt
• 3 tablespoons ice water
• 1 teaspoon unflavored gelatin
• 3/4 teaspoon white pepper
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoons bourbon
• 1 tablespoons barbecue sauce

Exterior Crust

• 1 1/2 teaspoons coarse cracked black pepper
• 1 1/2 teaspoons barbecue rub
• 1/2 teaspoon turbinado sugar
• 1/2 teaspoon smoked paprika

Instructions

1. Place the pork, KitchenAid grinder components, and mixing bowl in the freezer for 30–45 minutes. The meat should be very cold and firm but not frozen solid.
2. Measure the ice water into a small bowl. Sprinkle the gelatin evenly over the surface and allow it to bloom for 5–10 minutes until fully hydrated.
3. Grind all of the meat through the KitchenAid medium grinding plate (#2 plate).
4. Spread the ground meat on a tray and return it to the freezer for 10–15 minutes to rechill.
5. Grind the chilled meat a second time through the fine grinding plate, working in small batches to keep the meat cold and prevent fat smearing.
6. Add the kosher salt, bloomed gelatin mixture, white pepper, granulated garlic, onion powder, smoked paprika, Worcestershire sauce, bourbon, and barbecue sauce.
7. Mix vigorously by hand or with the KitchenAid paddle attachment for 5–8 minutes. The mixture should become sticky and glossy enough that a small handful clings to your palm when inverted.
8. Lightly oil a loaf pan or line it with parchment paper. Firmly pack the meat mixture into the pan, pressing out any trapped air pockets.
9. Combine the coarse black pepper, barbecue rub, turbinado sugar, and smoked paprika. Sprinkle evenly over the surface and gently press the crust into the meat.
10. Cover the shaped loaf and refrigerate for 2–12 hours to allow the flavors to meld. Keep refrigerated at 40°F or colder.
11. Preheat the oven or smoker to 250°F.
12. Bake or smoke until the center of the ground-pork loaf reaches at least 160°F on a food thermometer. Start checking around 1 1/2 hours, but continue cooking as long as necessary; do not rely on carryover heating to reach the minimum.
13. Remove from the heat and rest briefly, then refrigerate promptly in portions or shallow containers to cool safely. Refrigerate within 2 hours and chill thoroughly before slicing. This is a cooked, perishable pork loaf, not a cured shelf-stable product.

Cook’s notes

• Blooming the gelatin in cold water helps it disperse evenly throughout the loaf, improving texture and sliceability.
• Keeping the meat and grinder components very cold is essential when using the fine plate to prevent fat smearing.
• White pepper seasons the interior while cracked black pepper provides texture on the crust.
• Mixing the cold ground pork until tacky helps create a firm, sliceable loaf.
• Pecan, apple, or cherry wood pair beautifully with the bourbon and barbecue flavors.
• The loaf slices most cleanly after chilling overnight.

Serving Suggestions

• Serve thin slices on toasted brioche with sharp cheddar and dill pickles.
• Pair thick slices with baked beans, coleslaw, and potato salad.
• Arrange on a charcuterie board with crackers, whole-grain mustard, and pickled onions.
• Dice leftovers into breakfast hash with potatoes and eggs.

Beverage Suggestions

• Kentucky bourbon served neat or over a large ice cube
• Brown ale or robust porter
• Dry hard cider
• Unsweetened iced tea with lemon
• Lightly oaked Chardonnay

Food safety and storage

Use a food thermometer to confirm that the center of the ground-pork loaf reaches at least 160°F. Smoke or roast at 250°F, keeping the smoker temperature within the recommended 225–300°F range. Refrigerate promptly at 40°F or below, use chilled leftovers within 3–4 days, and reheat leftovers to 165°F. This loaf is not cured and must not be stored at room temperature.