A recipe with the perfect balance of sweet and spicy, Chef Tom's slow-smoked Barbecue Pork Belly. Topped with Firebug Mild Grilling sauce and Jalapeno Honey Mustard, your taste buds will be begging for more!
WHAT YOU'LL LOVE
- Scoring the fat cap before saucing helps flavor and rendering both. Cutting into the fat side before slathering with mustard lets the seasoning reach further into the meat while also giving the fat more surface area to render down during the long smoke.
- Mustard goes on as a binder, not just a condiment. Coating the belly in Big Rick's Jalapeño Honey Mustard before seasoning helps the Yoder Smokers Pork Rub stick evenly across the whole surface.
- Pineapple juice cuts the sweetness of the sauce. Thinning the Firebug Grillin' Sauce with pineapple juice balances its sweetness with a bit of acidity, keeping the final glaze from tasting one-note.
- A second smoke after saucing tacks the glaze into place. Returning the belly to the grill for 30 minutes after brushing with sauce lets it set into a sticky, caramelized coating rather than staying wet.
