Peachey with Pork

Pulled Pork Tenderloin with Roasted Peaches and Spanish Rice:

Just can’t seem to get away from experimenting with slow cooked pork. The art of it truly is centered on the mass variety of rubs, sauces, and accompaniments that can be applied; while the science is clearly on the time and temperature combination. This time, for the sheer point of less volume (most pork shoulder cuts are 6-7 lbs which is way too much for just V and I alone), we went with a pork tenderloin and a very low oven for several hours.

SECRET INGREDIENT: SaltWorks Smoked Salts

Pulled Pork Tenderloin with Roasted Peaches and Spanish Rice

  • Pork tenderloin
  • Smoky salt
  • Fresh pepper
  • Rosemary
  • Thyme
  • Coriander
  • Garlic
  • Peaches
  • Spanish Rice (turmeric, peas, onions)

 

-- Weather When Posted --

  • Temperature: 86°F;
  • Humidity: 57%;
  • Heat Index: 90°F;
  • Wind Chill: 86°F;
  • Pressure: 29.89 in.;

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