Bbq Pork Smoked Pork Belly Recipe
BBQ Smoked Pork Belly, Peach Bourbon BBQ Sauce, Pickled slaw, French
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Ingredients
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Pork Belly
Peach Bourbon BBQ Sauce
Pickled Slaw
French Bread
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Trim any excess fat from the pork belly and score the skin in a crosshatch pattern.
- 2
Make the Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- 3
Season the Pork
Rub the spice mixture evenly over the pork belly, making sure to get it into the scored skin.
- 4
Refrigerate
Wrap the seasoned pork belly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
BBQ Sauce Preparation
- 5
Combine Ingredients
In a saucepan, combine peach preserves, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
- 6
Cook the Sauce
Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes, stirring occasionally.
- 7
Cool and Store
Remove from heat and let the sauce cool. Store in an airtight container until ready to use.
Pickled Slaw Preparation
- 8
Mix the Slaw Ingredients
In a large bowl, combine shredded cabbage, grated carrots, apple cider vinegar, sugar, salt, and black pepper.
- 9
Toss and Refrigerate
Toss the mixture until well combined, then cover and refrigerate for at least 1 hour to allow flavors to meld.
Cooking the Pork Belly
- 10
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 11
Smoke the Pork Belly
Place the pork belly in the smoker and cook for about 4-5 hours, or until the internal temperature reaches 195°F (90°C).
- 12
Baste with BBQ Sauce
During the last hour of smoking, baste the pork belly with peach bourbon BBQ sauce every 30 minutes.
- 13
Rest the Pork Belly
Once done, remove the pork belly from the smoker and let it rest for 15 minutes before slicing.
Serving
- 14
Prepare the French Bread
Slice the French bread loaf into individual pieces.
- 15
Assemble the Dish
Serve the smoked pork belly on a piece of French bread, topped with pickled slaw and extra BBQ sauce.
