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

Instructions

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.

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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.

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Remove from the grill. Rest at least 30 minutes before slicing.