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I’ve cooked pork belly a lot of different ways… pork belly burnt ends… sweet and pulled… deep fried… but this method is savory, smokey and melt in yo’ mouth! It has a real pit smoked flavor and it’s nothing short of delicious!
Tender, Juicy, and Packed with Flavor!
WHAT MALCOM USED IN THIS RECIPE
Description
I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.
- 5 lb pork belly, cut in half
- 2 tbsp Killer Hogs Hot Sauce
- 2 tbsp yellow mustard
- Killer Hogs Hot Rub (to taste)
- Killer Hogs TX Brisket Rub (to taste)
- 1/4 cup apple cider vinegar
- 1/4 cup water
- Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
- Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
- Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
- Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
- Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
- Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
- Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
- Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
- Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
- Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!
Malcom Reed
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