Smoked Mississippi Pork Belly Stuffed Smoked Potatoes with Shaved Brussels Sprouts.
I started with a half skinless pork belly, just under 5 pounds and cut it in half. I saved the other half for another day.
I mixed 1 packet of pork gravy mix, 1 packet of Spicy Ranch Dip Mix and 1 tablespoon coarse ground black pepper into a shaker bottle.
I cross cut the top of the pork belly fat.
I seasoned all sides of the pork belly inside a foil pan.
Topped the belly with 1/2 stick butter.
Added a few Pepperoncini Peppers
After the belly had been in the smoker a couple of hours I rubbed some Russet Potatoes with beef tallow that I made abfew weeks ago.
A 2 to 1 ratio of coarse Black Pepper and Kosher Salt spread on the potatoes.
Potatoes going into the smoker and the pork belly looking amazing!
At 204F I pulled the pork belly off and let the potatoes continue to ride.
Letting the pork rest for a bit while the potatoes finish cooking.
Potatoes are done!
Shaved some smaller Brussels Sprouts and tossed them in a pan with some more beef tallow to crisp them up and finished with some diced up bacon and some shredded 4 cheese blend.
The pork belly is pulled.
Some Hatch Chile Cheddar was shredded.
Homemade Blue Cheese and Black Pepper Butter
Finally the assembly!
Smash the potatoes.
A couple slices of the homemade butter to melt in!
Topped with the Hatch Chile Cheddar
Shredded pork belly added
Topped with the Brussels Sprouts and more cheese
The finish! The layers of flavors are unbelievable!
If you made it this far, Thank you for looking!
I started with a half skinless pork belly, just under 5 pounds and cut it in half. I saved the other half for another day.
I mixed 1 packet of pork gravy mix, 1 packet of Spicy Ranch Dip Mix and 1 tablespoon coarse ground black pepper into a shaker bottle.
I cross cut the top of the pork belly fat.
I seasoned all sides of the pork belly inside a foil pan.
Topped the belly with 1/2 stick butter.
Added a few Pepperoncini Peppers
After the belly had been in the smoker a couple of hours I rubbed some Russet Potatoes with beef tallow that I made abfew weeks ago.
A 2 to 1 ratio of coarse Black Pepper and Kosher Salt spread on the potatoes.
Potatoes going into the smoker and the pork belly looking amazing!
At 204F I pulled the pork belly off and let the potatoes continue to ride.
Letting the pork rest for a bit while the potatoes finish cooking.
Potatoes are done!
Shaved some smaller Brussels Sprouts and tossed them in a pan with some more beef tallow to crisp them up and finished with some diced up bacon and some shredded 4 cheese blend.
The pork belly is pulled.
Some Hatch Chile Cheddar was shredded.
Homemade Blue Cheese and Black Pepper Butter
Finally the assembly!
Smash the potatoes.
A couple slices of the homemade butter to melt in!
Topped with the Hatch Chile Cheddar
Shredded pork belly added
Topped with the Brussels Sprouts and more cheese
The finish! The layers of flavors are unbelievable!
If you made it this far, Thank you for looking!
