View Full Version : Bone-in pork belly?

11-03-2015, 05:18 PM
i want to get some bone in pork belly skin on, score the skin. Cook to probably 185 internal doing indirect smoke (worried much higher it's going to be pulled pork), let it sit for an 30 min to hour and then put in oven hot as it goes to crisp the skin. Then slice it down for tacos. You think that works or would you do different way? Trying to entertain a group and try something new. Thanks

11-03-2015, 06:18 PM
Having never done it, all I can say, is that it sounds like it would work.

11-03-2015, 06:30 PM
I think it will work. Correct me if I'm wrong, it's pretty much belly meat with spare ribs still attached?

11-03-2015, 06:47 PM
Ya. I think they have it sometimes rd, but just going to have to ask local butcher that gets these cuts off Berkshire. I thought it would take the heat better skin on top bones on bottom. If can get boneless with skin, could probably just do in a pan but liked bone in idea better. But you would agree don't take it up to 205/pulled pork level I think it would just shred down.

11-03-2015, 06:53 PM
Yeah if you take it up to 205 area it will be pulled. Just like a butt, if you want sliced pull it off at a lower temp like you said,185.

My opinion I think pulled would be better for tacos.

11-04-2015, 06:44 AM
I didn't know a pig had belly bones. Must walk funny.