Okie Sawbones
Banned
I can't seem to get enough of pork belly. Man I love this stuff. The wife said she'd make fresh slider rolls to go with the pork belly. This is a no lose situation. I cleaned up the belly a little bit, then injected it with a recipe similar to Mixon's hog injection. I put some peanut oil on the skin side, and rubbed the meat side with Smoking Guns Sweet Heat and let it sit for 40 minutes as the Primo Oval came up to 275 degrees.
Then it was on to the smoker for four hours at a steady 275 degrees, cooked over KJ lump and a few chunks of hickory and apple wood.
Then I sprinkled just a little bit of Sweet Heat on the belly, sealed the pan with foil, along with ~ 1 cup of apple juice, and placed it back on the smoker for three hours.
Meanwhile, Carole was in the kitchen making fresh slider rolls to enjoy the pulled pork belly on.
After 3 hours of being sealed, the meat was probe tender and the temp was 207. I brushed the belly with the exact Mixon's recipe of hog glaze (which I do like) and placed it back on the smoker for 30 minutes uncovered at 250 degrees. And here is the finished product.
After sitting for as long as we could humanly stand it (not that I am called a human too often), I went to pulling the pork. Oh man! This was juicy, juicy, and the bark was heavenly.
I'm losing my touch. Two stuffed slider rolls and I was stuffed. That's okay. This stuff is heaven. I'm sure glad the Brethren turned me on to this succulent cut. Thank ya kindly for looking.
Then it was on to the smoker for four hours at a steady 275 degrees, cooked over KJ lump and a few chunks of hickory and apple wood.
Then I sprinkled just a little bit of Sweet Heat on the belly, sealed the pan with foil, along with ~ 1 cup of apple juice, and placed it back on the smoker for three hours.
Meanwhile, Carole was in the kitchen making fresh slider rolls to enjoy the pulled pork belly on.
After 3 hours of being sealed, the meat was probe tender and the temp was 207. I brushed the belly with the exact Mixon's recipe of hog glaze (which I do like) and placed it back on the smoker for 30 minutes uncovered at 250 degrees. And here is the finished product.
After sitting for as long as we could humanly stand it (not that I am called a human too often), I went to pulling the pork. Oh man! This was juicy, juicy, and the bark was heavenly.
I'm losing my touch. Two stuffed slider rolls and I was stuffed. That's okay. This stuff is heaven. I'm sure glad the Brethren turned me on to this succulent cut. Thank ya kindly for looking.
at least once just to try it! come on!
