Okay, this is alway a big hit, pretty easy to do, and man is a sweet dish to impress guests with.
Get about a 5-7 pound pork loin roast, and fillet it out so you get a big flat meat pancake of uniform 1/2 - 3/4" thick. Put it into a large pan as the fun is about to start.
Slather on a heavy dose of Dijon Mustard, heavy dusting of your favorite dry spice rub (or Jerk rub yum) Then put on a heavy 1/4 -1/2" of brown sugar. Then use a heavy hand and pour your favorite Bourbon or Whiskey over it, I must of used about 1.5 cups. Let that puppy soak in the sauce to get happy in the fridge for 4-6 hours.
Now get a full pound of thick cut black peppered bacon, and some butchers twine cut 18" long, lay out a grid bacon on top of string. Roll up that meat roast into a tight spiral of love, and place over the string/bacon and tie it up. SAVE the Bourbon marinade for later basting.
Onto the BBQ with a spit, and some Alder/Pecan smoking wood, for an 1- 1.5 hour low and slow direct and indirect heating. I put a pan under it too, as while it's turning I'm basting it with the left over bourbon sauce to make a nice sugar glaze. Right before pulling it off the spit, feel free to get the pepper mill out and put a heavy crust of black/white peppercorn on the work of art you've just cooked.
Dammmmmmnnnnnnnnnn gooooooooooooddddddddd meallllllllllll
the mustard, jerk rub, brown sugar, bourban, bacon, and fresh ground pepper simply makes a complex tasting awesome dish.
For those text challenged, full step by step photos below.
TRY IT!!!!!!!!