Savory Smoked Pork Belly – Tender, Juicy, and Packed with Flavor!
#porkbelly #smokedporkbelly #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs Hot Sauce
– Killer Hogs Hot Rub
– Killer Hogs TX Brisket Rub
– Thermoworks RFX
– 12′ Brisket Slicing Knife
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.
Ingredients:
– 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
Instructions:
1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. 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.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. 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.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!
This pork belly is rich, smoky, and juicy as it can be! You can make tacos, sandwiches or just serve it up with a couple sides for dinner.
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