Smoked Colorado Pork Belly
Recipe courtesy: Colorado Department of Agriculture and Jason K. Morse, CEC, executive chef, Douglas County School District.
Preparation time: 65 minutes.
Cooking time: 3 hours.
2 pounds pork belly
1 1/2 cups BBQ rub
2 cups BBQ sauce
Place pork belly in a large pan or onto a cookie sheet. Pat dry with paper towels and allow the belly to rest for about 30 minutes.
Trim the skin off (if applicable) and be sure to leave the fat layer intact. Turn the belly over so that the meat side is facing up.
Using a boning knife, make diagonal cuts about 1/2-inch deep into the meat, creating a crisscross pattern.
Using your favorite rub, sprinkle over the meat and work into the cuts, then flip the pork belly over and sprinkle rub on opposite side.
Allow the belly to sit at room temp with the rub for about 15 minutes. Wrap the belly in plastic wrap and place in the refrigerator, then “marinate” for at least 24 hours.
Preheat smoker to 225 F.
Choose a nice fruit wood and soft wood combo for smoking (such as a combination of maple, apple and cherry). Smoke the pork belly for 2 to 2.5 hours or until desired smoke level is reached. Continue to smoke until the internal temperature reaches 165-170 F.
Remove from the smoker, season with a little more of the rub on both sides.
Brush the pork belly with BBQ sauce then wrap in foil and place back into the smoker for 15-25 minutes.
Remove from the smoker and leave covered, allowing to rest for 15 minutes. Cut into cubes and serve with BBQ sauce on the side for dipping.
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