The BLT is a classic sandwich, and for good reason. It’s a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can’t leave well enough alone, so we’re taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!
WHAT YOU’LL LOVE
- Mustard binder and honey chipotle rub: A thin coat of jalapeño honey mustard holds the rub on, and waiting until the surface looks wet shows the seasoning has set before the belly goes on the smoker.
- Smoked to 195°F: Taking the belly to 195°F in the meat itself, not the fat, renders the fat and turns it tender enough to slice and hold together.
- Sliced thick and re-crisped: Half-inch slices seared on a 425°F griddle give each piece crisp edges and a creamy center, closer to thick-cut bacon than to a pulled pork sandwich.
- Buttered sourdough with BBQ sauce: Sourdough toasted in melted butter holds up to the belly, and sauce brushed on after the flip glazes the top without burning.
Smoked Pork Belly BBQ BLT
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
5 minutes
Cook Time
5 hours 3 minutes
Calories
886
Discover our delicious next-level BLT that tantalizes your taste buds with a perfect balance of smoky, salty, fresh, tender, and crunchy! Experience an unforgettable recipe that's sure to make your mouth water.
Ingredients
- One 2 & 1/2 lb skin off pork belly
-
Big Rick’s Jalapeño Honey Mustard
-
R Butts R Smokin’ Honey Chipotle BBQ Rub
-
Big Rick’s Original BBQ Sauce
- Butter
- Sourdough bread
- Mayonnaise
- Green leaf lettuce
- Heirloom tomatoes
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking. Install the Yoder Smokers Griddle on the bottom left side of the grill.
Spread a thin layer of Big Rick’s Jalapeño Honey Mustard all over the pork belly. Season generously with R Butts R Smokin’ Honey Chipotle BBQ Rub. Allow the rub to set up until the entire surface of the belly is wet in appearance, about 5 minutes.
- Smoke the pork belly on the second shelf until the internal temperature reaches 195ºF in the deepest part of the meat (not just the fat) of the belly, about five and a half hours. Remove from the grill and rest 10 minutes.
- Increase the temperature of the grill to 425ºF. While the grill warms up, slice 1/2” thick slices of the pork belly.
- When the grill comes up to temperature, melt a few tablespoons of butter on the griddle and place the bread on top of the melted butter. Toast the bread on one side and remove from the griddle.
While toasting the bread, place pork belly slices on the griddle and crisp on each side. After flipping the sliced belly, brush the top side with a generous amount of Big Rick’s Original BBQ Sauce. Remove from the grill.
- Build the sandwiches, spreading the bottom slice of bread with mayo. Top that with the green leaf lettuce, then slices of tomato, pork belly and top slice of bread.
Recipe Note
Recipe FAQ
Why coat the pork belly in honey mustard before the rub?
The thin layer works as a binder, so the Honey Chipotle rub sticks through the long smoke. After about 5 minutes the surface turns wet in appearance, which shows the rub has started to set.
Why measure 195°F in the meat and not the fat?
Pork belly has thick layers of fat, and a probe resting in fat can give a misleading reading. Putting the thermometer into the deepest part of the meat confirms the whole belly has cooked through and rendered.
Is 195°F safe for pork?
Yes. Whole-muscle pork is safe at 145°F. The much higher 195°F is for texture, since it renders the fat and softens the connective tissue.
Why rest the pork belly for 10 minutes before slicing?
A short rest lets the juices and rendered fat settle back into the meat, so the belly slices cleanly instead of falling apart.
Why slice the belly 1/2" thick?
Half-inch slices are thick enough to stay tender in the center and thin enough to crisp on both sides when they hit the hot griddle.
Why crisp the slices on a 425°F griddle?
The hot surface browns the fat and sugars in the rub, so each slice picks up crisp edges and a caramelized crust while the middle stays soft.
Why brush the BBQ sauce on after flipping?
Sauce contains sugar, which burns on a hot griddle. Brushing it on the second side after the flip lets it warm and glaze without scorching.
Can I smoke the belly ahead of time?
Yes. Chilled pork belly slices more cleanly than warm belly. It keeps in the refrigerator for about 3-4 days and can be sliced and crisped on the griddle just before serving.
How indoor-friendly is this recipe?
2 out of 5. A 275°F oven can cook the belly to 195°F and a griddle or cast iron skillet crisps the slices, but you'd lose the smoke that defines the sandwich.
Recipe Highlights
Mustard binder and rub: Builds a sticky, flavorful crust.
195°F in the meat: Renders the fat and tenderizes the belly.
Griddle-crisped slices: Add crunchy edges and a soft center.
Buttered sourdough and BBQ glaze: Finish the sandwich with crunch and tang.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.56 oz
- per serving
- Calories
- 886
- Carbs
- 43 grams
- Protein
- 19 grams
- Fat
- 70 grams
- Sodium
- 895 milligrams
