Melt-In-Your-Mouth Smoked Pork Belly

I’ve cooked pork belly a lot of different ways… pork belly burnt ends… sweet and pulled… deep fried… but this method is savory, smokey and melt in yo’ mouth! It has a real pit smoked flavor and it’s nothing short of delicious!

Tender, Juicy, and Packed with Flavor!

WHAT MALCOM USED IN THIS RECIPE

• Killer Hogs Hot Sauce
• Killer Hogs Hot Rub
• Killer Hogs TX Brisket Rub
• Thermoworks RFX
• 12′ Brisket Slicing Knife

Savory Smoked Pork Belly

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• Author: Malcom Reed

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Description

I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.

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Ingredients

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot Rub (to taste)
• Killer Hogs TX Brisket Rub (to taste)
• 1/4 cup apple cider vinegar
• 1/4 cup water

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Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!

Malcom Reed
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