Pork belly is a deliciously flavorful barbecue delicacy that has received an explosion in popularity thanks to the enthusiasm for pellet grilling. Enjoyed as either an appetizer or meal, this smoked whole pork belly is cooked low and slow on the grill. Then after a bit of sauce is basted on top of the slab, the heat is turned up so the fat and skin can render a delicious, crispy crunch!
Smoked Pork Belly
Wood Pellet Recommendation
Louisiana Grills Mandarin Habanero Rub
13 LBS Pork, Belly (Skin and Fat)
Sweet Barbecue Sauce
- Flip the pork belly over so that the meat side is up. Season with Mandarin Habanero and rub into meat. Let it rest in the refrigerator for at least 15 minutes, so the seasonings have a chance to soak into the meat.
- Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 250°F.
- Place the pork belly on the grates of your preheated , meat side down. Smoke until the internal temperature reaches 195°F (this normally takes about 6 hours).
- Open the flame broiler and flip the pork belly so that the meat side is up. Brush on the BBQ Sauce (on meat side). Sear the fat side for about 5 minutes, or until crispy.
- Using your grill gloves, remove the pork belly from the grill and wrap in aluminum foil for 15 minutes or until it's cool enough to pull apart with your Meat Claws. Or dice into cubes with a knife. Serve hot.
For more flavor, brine the pork belly in a salt and liquid solution overnight in the refrigerator. Pat dry when ready to cook.