Blues Man
New member
I started with a seasoning paste for the pork loins. In a food processor I mixed:
4 oz. can of green chilies
1-1/2 tablespoons chili powder
1-1/2 tablespoons cumin
1-1/2 tablespoons ground black pepper
2 tablespoons fresh cilantro
1-1/2 teaspoons onion powder
2 teaspoons EVOO
½ teaspoons kosher salt
6 cloves crushed garlic
Cover the entire top and sides of the pork loin with the paste.
Smoke the pork loin at 230 degrees till you reach an internal temperature of 155 degrees. Wrap in foil and let rest for 30 minutes.
Make the fresh peach salsa by mixing together:
4 ripe fresh peaches – skins removed and roughly chopped.
1 cup of canned black beans – rinsed several times and drained
4 tablespoons balsamic vinegar
1 jalapeño pepper chopped with seeds removed
2 tablespoons finely chopped red pepper
Juice from 1 small lime
1-1/2 teaspoons sugar
Mix together and refrigerate until ready to use.
4 oz. can of green chilies
1-1/2 tablespoons chili powder
1-1/2 tablespoons cumin
1-1/2 tablespoons ground black pepper
2 tablespoons fresh cilantro
1-1/2 teaspoons onion powder
2 teaspoons EVOO
½ teaspoons kosher salt
6 cloves crushed garlic
Cover the entire top and sides of the pork loin with the paste.
Smoke the pork loin at 230 degrees till you reach an internal temperature of 155 degrees. Wrap in foil and let rest for 30 minutes.
Make the fresh peach salsa by mixing together:
4 ripe fresh peaches – skins removed and roughly chopped.
1 cup of canned black beans – rinsed several times and drained
4 tablespoons balsamic vinegar
1 jalapeño pepper chopped with seeds removed
2 tablespoons finely chopped red pepper
Juice from 1 small lime
1-1/2 teaspoons sugar
Mix together and refrigerate until ready to use.
