Pecan-Wood Smoked Pork Loin Sandwich With Sweet Peaches and Barbecue Sauce
from Bryan’s Black Mountain Barbecue
For pork:
3 pounds boneless pork loin roast
2 tablespoons Bryan’s Black Mountain, or favorite, spice rub
For peaches:
4 tablespoons butter
6 tablespoons brown sugar
3 tablespoons spiced rum
2 fresh peaches, peeled and sliced
For sandwich:
4 rolls, sliced in half
4 tablespoons butter
1/2 cup Bryan’s Black Mountain, or favorite, barbecue sauce
To smoke pork, season loin with spice rub. Cook at 225 degrees in a smoker over pecan wood for about 3 hours or until pork reaches an internal temperature of 150 degrees. Remove and allow to rest about 5 minutes before slicing into thin pieces. Cover and keep warm.