Pork Belly with Mustard & Vinegar Sauce

[nkpal624]

I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub.

Here is the rub:
-2 tbsp of brown sugar
-2 tbsp of salt
-2 tbsp of paprika
-1 tbsp of garlic powder
-1 tbsp of chili powder
-1 tbsp of cumin
-1.5 tsp of black pepper
-1.5 tsp of ground mustard
-0.5 tsp of white pepper
-0.5 tsp of cayenne pepper

I also made a Mustard Vinegar sauce to serve it with which is the following recipe and made into a thick sauce by whisking it in a sauce pan over medium heat. This recipe makes 4 cups of sauce:
-2 cups of ketchup
-3/4 cup of apple cider vinegar
-1/2 cup of dijon mustard
-1/2 cup of beer
-1.5 tsp of red pepper flakes
-1 tsp of black pepper
-1 tsp of white sugar
-1 tsp of onion powder
-0.4 tsp of salt

The mustard vinegar sauce has a great tang to it and the pork belly came out with quite a kick from the peppers in the rub. These were not original recipes. I got them in the book "Project Smoke" that was given to me recently.

The pork belly turned out pretty tender and was rested for 30 minutes before serving. Next time I may leave it in a little longer to make it even a bit more tender than it was though. I used some hickory wood chips along with the pitmasters blend of pellets in my A-MAZE-N pellet tray. Here are some pictures of the pork belly and sauce.

 

[Preacher Man]

Looks like good eating!
I've never tried a PB like this. I've only done burnt ends.

Why only 160° and not higher, if you don't mind me asking?

 

[Bearcarver]

I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub.

Here is the rub:
-2 tbsp of brown sugar
-2 tbsp of salt
-2 tbsp of paprika
-1 tbsp of garlic powder
-1 tbsp of chili powder
-1 tbsp of cumin
-1.5 tsp of black pepper
-1.5 tsp of ground mustard
-0.5 tsp of white pepper
-0.5 tsp of cayenne pepper

I also made a Mustard Vinegar sauce to serve it with which is the following recipe and made into a thick sauce by whisking it in a sauce pan over medium heat. This recipe makes 4 cups of sauce:
-2 cups of ketchup
-3/4 cup of apple cider vinegar
-1/2 cup of dijon mustard
-1/2 cup of beer
-1.5 tsp of red pepper flakes
-1 tsp of black pepper
-1 tsp of white sugar
-1 tsp of onion powder
-0.4 tsp of salt

The mustard vinegar sauce has a great tang to it and the pork belly came out with quite a kick from the peppers in the rub. These were not original recipes. I got them in the book "Project Smoke" that was given to me recently.

The pork belly turned out pretty tender and was rested for 30 minutes before serving. Next time I may leave it in a little longer to make it even a bit more tender than it was though. I used some hickory wood chips along with the pitmasters blend of pellets in my A-MAZE-N pellet tray. Here are some pictures of the pork belly and sauce.

Looks Mighty Tasty, but I'll bet it could be more tender:
It takes longer for it to break down & get really Tender.
I like to take mine to about 190° for slicing, and better yet to about 203° Internal Temp for the Awesome "Pulled Pork".

Below are a couple ---Each done at a different Smoker Temp, but both getting to the Tender Pulled Pork stage:
Pulled Boston Pork Butt (230°--April 23, 2013)
Pulled Boston Pork Butt (265°--Oct 21, 2018)


Bear

 

[nkpal624]

I based the 160° off of some of the recipes that I found in a couple books and online but next time I will definitely take it up closer to the 200° range where I do my pork butts. I also want to try to take on some bacon in the near future.