Description
Discover the next star of slow and low barbecue: smoked pork belly. Enjoy tender, smoky flavors and irresistibly juicy bites that redefine finger-lickin’s goodness.
Ingredients
Scale
- 4 pounds slab pork belly (uncured)
- 2 cups apple juice (divided)
- ½ cup BBQ sauce
- ¼ cup Signature Sweet Rub
Instructions
- Preheat your smoker to 225°F. Score the fat layer on the pork belly in 1-inch squares, careful not to cut into the muscle. Season all sides generously with Sweet Rub.
- Place the pork belly on the grill and smoke until the internal temperature hits 165°F (approx. 6 hours), spritzing hourly with apple juice to keep it moist.
- Remove the pork belly, wrap in foil with ½ cup apple juice, and seal tightly. Return to the smoker until the internal temp reaches 200°F.
- Carefully unwrap, drizzle with the juices, and brush on BBQ sauce. Grill for an additional 10 minutes to caramelize the sauce.
- Rest the pork belly for 10–15 minutes before serving. Shred it for pulled pork or slice into juicy cubes—your choice!
Notes
- Use an instant-read thermometer to ensure accurate internal temperatures.
- Let the pork belly rest after cooking to retain maximum juiciness.
- Prep Time: 15 minutes
- Resting Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner