Yoder Barbecue Pork Belly

A recipe with the perfect balance of sweet and spicy, Chef Tom’s slow-smoked Barbecue Pork Belly. Topped with Firebug Mild Grilling sauce and Jalapeno Honey Mustard, your taste buds will be begging for more! Enjoy the smoky and succulent point meat of the pork belly year-round on game day, at summer BBQs or at holiday parties. With its intense flavor and effortless preparation, it’s sure to become a hit among your guests!

 

The YS640s Pellet Grill

INGREDIENTS

  • 4-5 lb slab skinless pork belly
  • Big Rick’s Jalapeño Honey Mustard
  • Yoder Smokers Pork Rub
  • 1 cup Firebug Mild Grillin Sauce
  • 1/4 cup pineapple juice

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking
  2. Score the surface of the fat side of the pork belly. Slather with Big Rick’s Jalapeño Honey Mustard. Season with Yoder Smokers Pork Rub
  3. Transfer the pork belly to the second shelf of the grill and smoke until you reach an internal temperature of about 195ºF – 200ºF, about 5 hours total time
  4. Mix 4 parts Firebug Mild Grillin Sauce with 1 part pineapple juice. Warm on the grill in a small pot or skillet
  5. Brush the belly with the sauce sauce and smoke another 30 minutes to tack up the sauce
  6. Remove from the grill. Rest at least 30 minutes before slicing