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Pecan-Wood Smoked Pork Loin Sandwich With Sweet Peaches and Barbecue Sauce

from The Arizona Republic

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.

[ click to continue reading at AZCentral.com ]

Posted on July 22, 2012 by Editor

Filed under Culture Music Art | | No Comments »