Pulled Pork Belly
Blow away the traditional
Pulled Pork is a truly epic product of the BBQ, smoky, juicy, porky heaven, it’s traditionally and authentically made by using Pork Shoulder, and even a specific cut of pork shoulder called a pork butt. But I like to shake things up a little and try different cuts to see how they perform. So I often use pork belly, why? well it usually cooks a bit quicker than a shoulder, and the texture and fattiness of the meat is so good.
Rub your Belly
Pork Belly with Guerilla Rub
Get yourself a lovely Belly from your Butcher, this 3 kg belly amply fed 7/8 adults, I went for skin off, I later used the skin for the most amazing crackling. Score the fat, and rub with a good quality BBQ rub such as this Guerilla Powder from the Jedi Swine Tricks BBQ team, working the rub into the fat and meat.
Hit the smoke
Smoked Pork Belly
I smoked the belly in the Kamado Joe smoker for around 6 hours at 110 C/230 F using apple wood for smoke from my own apple prunings, spraying the meat regularly with cider to keep moist. I then wrapped with foil and poured in a glass of cider and cooked for another hour until the internal temperature of the belly was 82 C/ 180 F, before brushing with homemade Rhubarbbq sauce, but you can brush with your favourite sauce, allow to smoke for another hour, and the meat should pull easily, I used some bear claws, but the meat was so tender you could pull it with a spoon. An extra spraying of cider added an extra level of flavour here.
Pulling the pork
I loaded the pulled pork into rolls with homemade slaw and extra bbq sauce on the side. This went down so well….just don’t ask me for my secret sauce recipe, there’s some things I keep for myself 😉
Pulled Pork with slaw
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