Pit Boss Pork Belly

Today we’re diving into the smoky, succulent world of Pit Boss Pork Belly! Get ready to tantalize those taste buds and impress your pals with this mouthwatering recipe that’s guaranteed to be a crowd-pleaser.

Picture this: It’s a lazy Sunday afternoon, and I’m firing up my Pit Boss grill, the scent of hickory wood filling the air. Now, before we get into the nitty-gritty of the recipe, let me share a quick tale. Last summer, I whipped up this pork belly masterpiece for a backyard barbecue bash. Let me tell ya, it was a hit! The crispy exterior, the melt-in-your-mouth goodness… It’s like heaven on a plate, I tell ya!

How to Make Smoked Pork Belly on Pit Boss

Step 1: Prep your pork belly. Give it a good rub down with your favorite seasoning blend. I like to keep it simple with a mix of salt, pepper, garlic powder, and a dash of paprika.

Step 2: Fire up your Pit Boss grill to about 225°F. Slow and steady wins the race, my friends.

Step 3: Toss some hickory wood pellets into the hopper. Trust me, you want that rich, smoky flavor permeating every inch of your pork belly.

Step 4: Place your seasoned pork belly directly on the grill grates, fat side up. Let it work its magic for about 3 hours, or until the internal temperature reaches 200°F. Patience is key here, folks!

Step 5: Once your pork belly is beautifully bronzed and oh-so-tender, remove it from the grill and let it rest before slicing.

Step 6: Slice, serve, and prepare to be showered with compliments. You’re about to become the Pit Boss of pork belly!

What type of wood/pellets to use for this recipe?

Now, let’s talk wood. When it comes to smoking pork belly, you want a wood that’s gonna complement that rich, fatty goodness. Hickory is my go-to for its robust flavor, but feel free to experiment with other options like apple or cherry wood for a hint of sweetness.

Additional Tips

• Don’t skimp on the seasoning. A generous rub-down with your favorite spices is key to flavor town.
• Keep an eye on the temperature. Low and slow is the name of the game when it comes to smoking pork belly.
• Don’t forget to let your pork belly rest before slicing into it. This allows the juices to redistribute, ensuring maximum juiciness in every bite.

What to serve

Now, onto the best part: what to serve alongside your glorious pork belly creation. Personally, I’m a fan of keeping it simple with classic barbecue sides like coleslaw, baked beans, and cornbread. But hey, feel free to get creative! A crisp green salad or some grilled veggies would also pair beautifully with this dish.

What to do with leftovers

If, and I do mean if, you happen to have any leftovers (though let’s be real, that’s a big “if”), fear not! Leftover pork belly is like a gift from the barbecue gods. Use it to level up your sandwiches, salads, or even breakfast hash. The possibilities are endless, my friends!

Overall, making Pit Boss Pork Belly is as much about the journey as it is about the destination. So fire up that grill, embrace the smoke, and get ready to take your taste buds on a wild ride. And remember, friends, life’s too short for bland barbecue. So go ahead, indulge in a little porky paradise—you deserve it!

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Pit Boss Pork Belly

Elevate your grilling game with our irresistible Pit Boss pork belly recipe. Juicy, tender, and packed with flavor - a must-try!

Course Main Course

Prep Time 30 minutes

Cook Time 3 hours

Servings 6

Ingredients

• 1 pork belly slab about 3-4 pounds
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 cup hickory wood pellets

Instructions

Preparing the Pork Belly

1. Begin by rinsing the pork belly under cold water and pat it dry with paper towels.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika to create a seasoning rub.
3. Rub the seasoning mixture evenly over the entire surface of the pork belly, making sure to coat it generously. Allow the seasoned pork belly to rest at room temperature while you prepare the grill.

Preparing the Grill

1. Preheat your Pit Boss grill to 225°F. This low and slow cooking temperature will ensure that the pork belly cooks evenly and becomes tender.
2. Fill the hopper with hickory wood pellets, as these will impart a delicious smoky flavor to the pork belly.

Smoking the Pork Belly

1. Once the grill has reached the desired temperature, place the seasoned pork belly directly on the grill grates, fat side up.
2. Close the lid of the grill and let the pork belly smoke for approximately 3 hours, or until the internal temperature reaches 200°F. It's important to monitor the temperature using a meat thermometer to ensure that the pork belly cooks properly.

Resting and Serving

1. Once the pork belly has reached the desired internal temperature, carefully remove it from the grill and transfer it to a cutting board.
2. Tent the pork belly loosely with aluminum foil and allow it to rest for 10-15 minutes. This will allow the juices to redistribute, ensuring a juicy and tender final product.
3. After resting, use a sharp knife to slice the pork belly into thick, juicy slices.