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!
Barbecue Pork Belly
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
20 minutes
Cook Time
5.35 minutes
Calories
661
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Barbecue Pork Belly!
Ingredients
- 4-5 lb slab Creekstone Farms Skinless Pork Belly
-
Big Rick’s Jalapeño Honey Mustard
-
Yoder Smokers Pork Rub
-
1 cup Firebug Mild Grillin Sauce
- 1/4 cup pineapple juice
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking.
- Score the surface of the fat side of the pork belly. Slather with Big Rick’s Jalapeño Honey Mustard. Season with Yoder Smokers Pork Rub.
- Transfer the pork belly to the second shelf of the grill and smoke until you reach an internal temperature of about 195ºF - 200ºF, about 5 hours total time.
- Mix 4 parts Firebug Mild Grillin Sauce with 1 part pineapple juice. Warm on the grill in a small pot or skillet.
- Brush the belly with the sauce sauce and smoke another 30 minutes to tack up the sauce.
Remove from the grill. Rest at least 30 minutes before slicing.
Recipe Note
You might also enjoy: Pork Belly Burnt Ends & Pork Belly Corn Fritters
Nutrition
Nutrition
- Serving Size
- 4.92 oz
- per serving
- Calories
- 661
Amount/Serving
% Daily Value
- Carbs
- 14.5 grams
- Protein
- 10.6 grams
- Fat
- 61.1 grams
- Sodium
- 720 milligrams
Leave a comment