Melt-In-Your-Mouth Smoked Pork Belly
Recipe Overview
Overview
The process of smoking pork belly is both an art and a science, and this recipe captures that beautifully. Starting with a well-marbled piece of pork belly, the key is to ensure that the fat renders down perfectly during the smoking process. The combination of hot sauce and mustard not only adds flavor but also acts as a binder for the seasoning, creating a delicious crust on the outside.
As the pork belly smokes, it transforms into a tender, juicy delight that melts in your mouth. The careful attention to temperature and the choice of wood for smoking can greatly influence the final flavor. Hickory is a popular choice, but feel free to experiment with other types of wood to find your perfect match.
After several hours of smoking, the result is a beautifully caramelized exterior with a soft, succulent interior. The resting period is crucial; it allows the juices to redistribute, ensuring that each slice is as flavorful as the last. Whether served as a main dish or used in tacos, this smoked pork belly is sure to impress at any gathering.
Recipe Details
Steps & Tips
Pick up a piece of pork belly and divide it into two halves.
Rub hot sauce and mustard on the pork belly to coat the sides.
Tip: Use mustard as a binder for seasonings.
Sprinkle barbecue rub on the meat side of the pork belly.
Tip: Mix coarse black pepper and salt in a 2:1 ratio for seasoning.
Pat coarse salt and pepper on the meat side for texture.
Fire up the Outlaw smoker using Royal Oak briquettes and hickory wood.
Tip: Pork belly can handle higher temperatures, so don't worry if it creeps up to 300°F.
Put the pork belly in the hottest area of the smoker.
Add a split of wood every hour to keep the temperature steady at 275°F.
Insert a probe to monitor the internal temperature of the pork belly.
Tip: Use a 50/50 mix of apple cider vinegar and water to keep the meat moist.
Spray the pork belly with apple cider vinegar to keep it moist.
Tip: Let the pork belly rest after cooking to make slicing easier.
Take the pork belly off the smoker after it reaches the desired internal temperature.
Allow the pork belly to rest on the cutting board.
Cut the pork belly into thick slices.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pork belly is known for its high fat content, which renders down during cooking, creating a tender and flavorful dish.
- •The smoking process enhances the natural flavors of the pork belly, making it a favorite among BBQ enthusiasts.
- •Using a combination of hot sauce and mustard as a binder helps the seasoning adhere better to the pork belly.
- •Pork belly can be cooked on various types of smokers, and different woods can impart unique flavors.
