Smoked Pork Belly Texas-Style
This low and slow Texas-style smoked pork belly is rich, savory, and smoky with a melt-in-your-mouth texture and a sweet, caramelized bark.”
Servings 8 people
Calories 39kcal
Ingredients
- 6 lb slab pork belly skin removed
- 2 tbsp yellow mustard
- ½ cup Kosher salt
- ½ cup course black pepper
- 1 cup apple cider vinegar
Instructions
- Pre-heat your smoker to 250°F.
- If your pork belly has the skin on, remove it with a sharp knife.
- Slice the slab of pork belly in half to create two smaller portions. This will help reduce cooking time and ensure it cooks evenly.
- Coat the pork belly on all sides with the yellow mustard as a binder.
- Mix together the Kosher salt and black pepper, then use that mixture to season the pork belly generously on all sides.
- Place the slabs of pork belly directly on the grates of the smoker with the fat cap facing down.
- Add the apple cider vinegar to a spritz bottle and spritz the pork belly every hour.
- Let it smoke for 2-½ to 3 hours until it reaches an internal temperature of 170°F and the bark is firm.
- Lay out a sheet of butcher paper and moisten the paper with the spritz bottle.
- Place the pork belly on the butcher paper and wrap it tightly. Place it back on the smoker for an additional 1 to 1-½ hours until it reaches an internal temperature of 195°F.
- Remove from the smoker and let rest for 30 minutes before slicing.
Nutrition
Calories: 39kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 7118mg | Potassium: 204mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 84IU | Vitamin C: 0.01mg | Calcium: 72mg | Iron: 2mg
