Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
WHAT YOU’LL LOVE
- Scored belly with a chile-lime rub: Cutting shallow marks into the fat cap, brushing on a binder, and seasoning with Smokey Chile Lime seasoning sets up a flavorful bark and lets the fat render.
- Smoke, wrap, then a hotter finish: Five hours of bare smoke at 225°F build the bark, then a foil wrap with extra Carne Asada seasoning and a 325°F finish carry it to a very tender 205-210°F.
- Charred pineapple pico: Pineapple slices grilled over direct heat until caramelized, then diced into tomato, red onion, cilantro, jalapeño, and lime, add a sweet, smoky, tangy topping.
- Rested wrapped: Letting the belly rest in its foil keeps the juices and rendered fat in the meat until it’s sliced.
Smoked Pork Belly with Grilled Pineapple Pico de Gallo
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
40 minutes
Cook Time
6 hours
Calories
745
Tantalize your tastebuds with our Smoked Pork Belly with Grilled Pineapple Pico! The velvety pork belly is complemented perfectly by a bright, sweet, tangy pico de gallo, making this summer crowd pleaser a must-try! Bring the flavors of summer to your plate - make your own today!
Ingredients
- 4-5 lb slab pork belly
- Oakridge BBQ Smokey Chile Lime Seasoning
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 lb heirloom tomatoes, small dice
- 4 (1/2” thick) pineapple slices
- 3/4 cup (4 oz) red onion, minced
- 3/4 cup cilantro, minced
- 1/2 cup jalapeño, minced
- 1/4 cup lime juice
-
2 tsp Greenade Tangy Green Chile Sauce
-
Noble Saltworks Smoked Finishing Salt
For the Grilled Pineapple Pico de Gallo:
Directions
- Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.
Score the fat cap side of the slab of bacon. Rub all surfaces with a thin layer of binder, like the Greenade Tangy Green Chile Sauce (or oil, mustard, etc.). Season liberally with Oakridge BBQ Smokey Chile Lime Seasoning.
- When the seasoning on the pork belly appears wet, transfer the belly to the second shelf of the smoker. Smoke until a bark is formed and the desired mahogany red/brown color is achieved, about 5 hours.
Remove the pork belly from the grill and place on top of two sheets of foil large enough to wrap the belly. Season the belly with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Liberally for added heat spice, or less for a milder finish. Wrap the slab as tight as possible with the two sheets of foil.
- Return the belly to the second shelf of the smoker and increase the temperature to 325°F. Continue cooking until the belly is very tender and offers little resistance when probed. The internal temperature will be in the 205°F-210°F range. Remove from the grill. Let rest wrapped in the foil.
- To make the Grilled Pineapple Pico, remove the second shelf from the grill, as well as the hatch door from the two piece diffuser (or the entire one piece diffuser). Increase the temperature to 425°F. Grill the pineapple slices over direct heat, with the door open, until charred to desired doneness. Remove from the grill and prepare the rest of the pico.
- Combine remaining pico ingredients in a mixing bowl. Dice the pineapple and add to the salsa. Taste and adjust seasonings, as needed.
- Slice the pork and serve topped with the Grilled Pineapple Pico de Gallo.
Recipe Note
Recipe FAQ
Why score the fat cap?
Shallow cuts in the fat help it render during the long cook and give the seasoning more surface to cling to.
Why use a binder and wait until the seasoning looks wet?
A thin layer of binder holds the seasoning on the surface. When the seasoning begins to look wet, it has started to dissolve and stick, which sets up a better bark.
Why smoke unwrapped for about 5 hours?
The first stage builds smoke flavor and a dark mahogany bark. Wrapping before it sets would soften the crust.
Why wrap the belly and raise the heat to 325°F?
Foil traps heat and moisture, which pushes the belly through the stall and breaks down the connective tissue. The higher temperature finishes the cook in a shorter time.
How do I know the pork belly is done?
It should be very tender and offer little resistance when probed, at about 205-210°F. That's far above the 145°F USDA minimum for pork, so the higher target is for texture.
Why rest the belly wrapped in foil?
Resting lets the juices and rendered fat settle back into the meat, so the slices stay moist and hold together.
Why grill the pineapple before dicing it?
Direct heat caramelizes its sugars and adds smoky char, which gives the pico a sweet, smoky depth that fresh pineapple lacks.
How long does the pico keep?
Covered in the refrigerator, it keeps for about 3-4 days. It releases juice as it sits, so drain it a little before serving.
How can I adjust the heat?
Use more or less of the Carne Asada seasoning on the wrapped belly, and seed the jalapeño in the pico for a milder topping.
How indoor-friendly is this recipe?
2 out of 5. A 250-325°F oven can cook the belly to the same tenderness, and the pineapple can char under a broiler, but you'd lose the smoke and bark.
Recipe Highlights
Scored belly with chile-lime rub: Renders well and builds a bark.
Smoke, wrap, and finish hot: Delivers a very tender belly.
Charred pineapple pico: Adds sweet, smoky, tangy contrast.
Wrapped rest: Keeps the slices moist.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.45 oz
- per serving
- Calories
- 745
- Carbs
- 8 grams
- Protein
- 13 grams
- Fat
- 72 grams
- Sodium
- 320 milligrams
