Before starting, preheat the oven to 450˚F.Add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.Meanwhile, pat pork dry with paper towels.When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.Remove the pan from heat, then transfer to a parchment-lined baking sheet. Season all over with BBQ Seasoning. Roast in the middle of the oven until cooked through, 24-28 min.**

Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cook uncovered until fork-tender, 10-12 min. Drain, then transfer potatoes to an unlined baking sheet to cool.

Meanwhile, thinly slice green onions.Thinly slice celery.Cut four sections off peaches, avoiding pit.Cut each section into 1/4-inch pieces.Quarter tomatoes.

Add 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. Add peaches, tomatoes and half the green onions. Toss to combine.

Add mayo, sour cream, mustard, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add cooled potatoes, celery and cheese. Gently toss to combine. Cover and place in the fridge to chill until ready to serve.

When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest, 10-15 min.Reserve any pork drippings on the baking sheet for serving.Thinly slice pork. Divide pork, potato salad and salsa between plates. Drizzle any pork drippings and resting juices over pork. Serve BBQ sauce alongside.Sprinkle remaining green onions over potato salad.