Créé avec l’IA
Texas-Style Smoked Pork Belly
Ingrédients
4 Portions
- pork belly2 lbs
- brown sugar1/4 cup
- paprika1/4 cup
- coarse salt2 tablespoons
- black pepper1 tablespoon
- garlic powder1 tablespoon
- onion powder1 tablespoon
- cayenne pepper1 teaspoon
- apple cider vinegar1 cup
- apple juice1 cup
- wood chipssufficient for smoking
Instructions
- 1
Begin by preheating your smoker to 250 degrees Fahrenheit (121 degrees Celsius).
- 2
While the smoker is heating, prepare the pork belly by scoring the skin side in a diamond pattern. This will help the fat render and allow the smoke to penetrate the meat.
- 3
In a bowl, mix together the brown sugar, paprika, coarse salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
- 4
Apply the dry rub generously on all sides of the pork belly, making sure to work it into the scored cuts.
- 5
Once the smoker is at the right temperature, place the pork belly on the grill grate, skin side up, and add the wood chips to the smoker.
- 6
Smoke the pork belly for about 3 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- 7
While the pork belly is smoking, mix together the apple cider vinegar and apple juice in a spray bottle.
- 8
Every hour, spray the pork belly with the apple cider vinegar and apple juice mixture to keep it moist.
