Texas Salt & Pepper Pork Belly
Recipe from “Barbeque: A Home Chef’s Guide.”
Salt, pepper and a long slow smoke created an unctuous, amazing belly with an intensely flavorful crust.
Total Time: 7 Hours 5 Minutes Yield: 8 to 12 servings
- 1/4 cup coarsely ground black pepper
- 3 tablespoons Kosher salt
- 1 4-5lb piece boneless pork belly, skin removed
- 3 chunks of a medium smoking wood, such as oak or hickory
In a small bowl combine pepper and salt to make the rub.
Season pork belly all over liberally with the rub.
Preheat smoker, grill, or La Caja China to 225F, smoking with oak or hickory.
Place the pork belly in the smoker and smoke to 195-203F on an instant read thermometer, inserted into the thickest section of meat (6 to 8 hours).
Wrap the belly tightly in butcher paper or foil, place in a cooler or oven, and let rest for 2 hours.
Slice pork belly and serve.
(Save some to make my favorite Pork Belly Burnt Ends! ~ See my recipe in “Barbeque: A Home Chef’s Guide!)