You asked for it, and here it is! Mr. Erin’s recipe for our family favorite: smoked pork belly! It’s tender, but also crisp, and… oh, so savory! So y’all get ready for something amazing from the smoker. How about some corn on the cob and coleslaw on the side? Sure sounds like a plate full of summer happiness to me.
Y’all welcome Mr. Erin to the blog as he guides you through the simple process!
Pork Belly Recipe: (allow about 5 hours cooking time)
Ingredients Pork belly BBQ Rub (I use Killer Hogs BBQ Rub)
Yellow mustard (used as a binder you don’t taste it)
1 cup Apple juice
1 cup brown sugar Brown sugar
1 Stick of butter
Instructions:
Preheat Smoker to 225
Prep meat for smoker: Cover meat in yellow mustard and coat with BBQ rub. The yellow mustard does two things: allows for better adhesion of the rub, and the vinegar in it opens the pores of the meat to help the smoke get in there better. (You won’t taste it once it’s cooked.)
Allow pork belly to rest and lose its chill while smoker is heating .
Cook in smoke 3-4 hours at 225 degrees.
You’re looking for a good bark on the pork belly strips so that when bent, the bark cracks a little .
Next, pull pork belly from the smoker and cube it.
Then add brown sugar, butter, apple juice and another dusting of BBQ rub and toss.
Cover the pan with foil and put back on the smoker for another hour.
Remove foil and increase heat to 350 for the last 15-20 minutes to allow sauce to thicken and caramelize.
Remove foil and rest 15-20 minutes.
Enjoy with your favorite sides!
With the smoker doing most of the work, you’ll have plenty of time to enjoy your summer day!
Let me know in the comments what you might serve as sides to this amazing dish!
Thanks for stopping by,
XOXO-Erin (and Mr. Erin, of course!)
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