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Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
Adirondack Pork Tips
Three pounds of pork loin cut into one inch cubes and then covered on all sides with McCormick Roasted Garlic and Herb spice mixture. After resting for an hour it went in the smoker for three hours of heavy hickory smoke at 250 degrees.
Next, I poured in a bottle of Seagrams Black Cherry wine cooler, , covered the tray with foil, and put it back in the smoker for two hours.
My final step was to make a sauce using equal amounts of the liquid from the pan and some Jack Daniels Brown Sugar barbecue sauce. The pieces of pork were coated on all sides and the tray went back into the smoker for another hour at 275 degrees, again with heavy smoke.
The inter mingling of the various flavors made for an excellent meal.