Down and Dirty pork belly

[S-met]

Down and dirty pork belly. My basic rub cooked to 205 IT. Served with sticky rice and fermented peppers. No plate shot,just a lil q-view

 

[loosegravel]

Down and dirty pork belly. My basic rub cooked to 205 IT. Served with sticky rice and fermented peppers. No plate shot,just a lil q-view
View attachment 434565

Looks delicious! I like the way that you cross-cut the top. It looks like it would get the rub and juices down in deep right where you want it. I love pulled pork, but I usually take it off @ 195 - 200 degrees.

 

[SmokinEdge]

That is heaven. Nice job. Points

 

[jcam222]

Looks excellent. I love pork belly. I cross cut mine like that too

 

[SmokinAl]

Man that sure looks good!
I bet it tasted even better!!
Al

 

[S-met]

Looks delicious! I like the way that you cross-cut the top. It looks like it would get the rub and juices down in deep right where you want it. I love pulled pork, but I usually take it off @ 195 - 200 degrees.

Thanks for the likes all.

Pork shoulder I'll cook to 195-200,but I like to give belly more time for the fat and connective tissues to render.

Man that sure looks good!
I bet it tasted even better!!
Al

Good stuff indeed.

 

[SmokyMose]

Down and dirty pork belly. My basic rub cooked to 205 IT. Served with sticky rice and fermented peppers. No plate shot,just a lil q-view
View attachment 434565

Nice! I love pork belly but the Mrs. doesn't so I have to settle for the end pieces I get when squaring off a belly to make bacon.....