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 Time30minutes
Cook Time3hours
Servings6
Ingredients
1pork belly slababout 3-4 pounds
2tablespoonskosher salt
1tablespoonblack pepper
1tablespoongarlic powder
1tablespoonpaprika
1cuphickory wood pellets
Instructions
Preparing the Pork Belly
Begin by rinsing the pork belly under cold water and pat it dry with paper towels.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika to create a seasoning rub.
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
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.
Fill the hopper with hickory wood pellets, as these will impart a delicious smoky flavor to the pork belly.
Smoking the Pork Belly
Once the grill has reached the desired temperature, place the seasoned pork belly directly on the grill grates, fat side up.
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
Once the pork belly has reached the desired internal temperature, carefully remove it from the grill and transfer it to a cutting board.
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.
After resting, use a sharp knife to slice the pork belly into thick, juicy slices.