Brisket Style Pork Belly
4:10 - Prep 0:10 / Cook 4:00
Intermediate
Slow-smoked, melt-in-your-mouth pork belly is taken to another level with a hearty homemade salsa made with smoked poblano peppers and onion. Serve this smoky dish with your favorite sides and a cold margarita out under the setting sun.
About the cut: Pork belly is a fattier cut of meat taken from the stomach of the pig. When slowly roasted, a lot of that fat renders out and helps to ensure that the meat is moist, tender and chock full of flavor.
This recipe was created by our partner Wayne Cafariella who made the dish on our Oklahoma Joe’s® Rider DLX 900 Pellet Grill, but you can make it on your grill or smoker.
4-8 Servings
Ingredients
For the Pork Belly
- 1 skin removed Pork Belly
- as binder Yellow Mustard
- 2 cups Your preferred Oklahoma Joe’s® Rub
For the Salsa
- 4 Poblano Peppers
- 1/2 Spanish Onion
- 1 cup fresh Cilantro
- 1 juiced Lime
- 2 Tbsp Olive Oil
For the Slasa
- to taste Salt & Pepper
Preparation
List
Steps
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1.
Preheat your cooker 250ºF.
2.
Cut the pork belly in half to make it more manageable.
3.
Slather the pork belly with yellow mustard as a binder and season generously with your choice of spice rub.
4.
Add the pork belly, whole poblano peppers and half onion to the smoker and cook for about 2 hours or until the pork belly’s internal temperature reaches 175ºF.
5.
Remove the poblano peppers and onion from the heat, place in a bowl and cover with plastic wrap to steam.
6.
Wrap the pork belly pieces and continue to cook for about another 2 hours or until their internal temperature reaches 205ºF.
7.
After allowing the peppers and onion to cool, remove the peels from the peppers and onion.
8.
Add the peeled peppers and onion along with all the other salsa ingredients to a food processor and pulse until the salsa reaches your desired texture—it should be well combined but still chunky. Set aside.
9.
When the pork belly is ready, remove from the heat and let rest for at least an hour before slicing and serving with a generous helping of fresh salsa.
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