{"id":3506,"date":"2012-07-22T16:55:00","date_gmt":"2012-07-22T23:55:00","guid":{"rendered":"http:\/\/bigjimindustries.com\/wordpress\/index.php\/2012\/07\/pecan-wood-smoked-pork-loin-sandwich-with-sweet-peaches-and-barbecue-sauce\/"},"modified":"2012-07-23T17:17:13","modified_gmt":"2012-07-24T00:17:13","slug":"pecan-wood-smoked-pork-loin-sandwich-with-sweet-peaches-and-barbecue-sauce","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2012\/07\/22\/pecan-wood-smoked-pork-loin-sandwich-with-sweet-peaches-and-barbecue-sauce\/","title":{"rendered":"Pecan-Wood Smoked Pork Loin Sandwich With Sweet Peaches and Barbecue Sauce"},"content":{"rendered":"

from The Arizona Republic <\/em><\/a><\/p>\n

Pecan-Wood Smoked Pork Loin Sandwich With Sweet Peaches and Barbecue Sauce<\/h1>\n

from Bryan’s Black Mountain Barbecue<\/em><\/p>\n

For pork:
\n3 pounds boneless pork loin roast
\n2 tablespoons Bryan’s Black Mountain, or favorite, spice rub<\/strong><\/p>\n

For peaches:
\n4 tablespoons butter
\n6 tablespoons brown sugar
\n3 tablespoons spiced rum
\n2 fresh peaches, peeled and sliced<\/strong><\/p>\n

For sandwich:
\n4 rolls, sliced in half
\n4 tablespoons butter
\n1\/2 cup Bryan’s Black Mountain, or favorite, barbecue sauce<\/strong><\/p>\n

To smoke pork, season loin with\u00a0spice<\/a>\u00a0rub. 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.<\/p>\n

[ click to continue reading at AZCentral.com<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-3506","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3506"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3506\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}