Pork Rub:
4 Pounds Pork Loin
1/4 Cup Brown Sugar
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1/2 Tablespoon Cumin
1/2 Tablespoon Chili Powder
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder

Score the fat on the top of the pork loin. Combine the above listed and place all over the pork loin. Place the loin in a 1 gallon freezer bag and let sit in cooler.

Peach BBQ Sauce:
1 C Peach Nectar
1/2 a can of Coke
1/4 C Rice Wine Vinegar
3 Tablespoon Butter
1 Tablespoon Chili Garlic Sauce
2 Tablespoon Minced Onion
1 Tablespoon Minced Garlic
4 Peaches Peeled and Diced
3/4 C Ketchup
1/4 C Brown Sugar
1/4 C Durkee Chicken and Rib Rub

Place the butter, onion, and garlic in a sauce pan. Sauté this till the garlic has a light brown color to it then add the rest of the ingredients and let simmer till reduced by half.

Pork Loin Nest:
1 yellow Bell Pepper Sliced
1 Red Bell Pepper Sliced
1 Yellow Onion Sliced
2 Peaches Peeled and Sliced

Place the above listed on the bottom of a heated #10 Dutch Oven and then rest the pork loin on top of that. Bake the loin at 350 degrees.

Baste the pork loin with the sauce every 20 minutes till the pork has reached a temp of 137 or above. If you pull it to late it will be dry because it keeps cooking even after its out and off the coals.