BBQ Pork Recipes

How to BBQ Pork Belly and Make Pulled Pork

One of the best things in this world is Pork Belly. We all know bacon is made from Pork Belly but did you know that you can make some absolutely delicious pulled pork from that very same meat? Well, if you didn’t, now you know. I used only half of the pork belly slab to make pulled pork since it was a huge slab of pork. Fun Fact: spare ribs come from the inside of the pork belly. This section is fully of fatty goodness.

I used a traditional BBQ rub for this cook on the Big Green Egg. I BBQ’ed the pork belly at about 250 degrees until a probe went into the meat like butter. Throughout the cook I was sprayed the pork belly with 50/50 mixture of apple cider vinegar and water. I used apple wood and oak wood chunks together with lump charcoal for the main heat source.

Once at the correct tenderness remove the meat from the BBQ and let it rest. I would suggest at least 30 minutes but preferably 60 minutes minimum. After the meat has rested, then comes the best part of any BBQ experience, you get to pull the meat apart. Once pulled apart in the size and thickness you can then apply any additionally BBQ rub or sauce you want. I used this pork belly pulled pork to made some delicious tacos but the sky is the limit in terms of what you can do with it.

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Temperature Probe: Maverick XR-40

Temperature Probe: Maverick ET-733
High Heat BBQ Gloves: TROOPS BBQ
Insulated Food Gloves:
Weber Smokey Joe Gold
Cast Iron Grate
Shredder Claws
Royal Oak Lump Charcoal
Charcoal Starters: Wooly Wood
Mahogany Lid Handle for Big Green Egg
Replacement Big Green Egg Mates Shelves
Camera: Canon 60D
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Original of the video here

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