Pork Belly...Two Ways

Mike in Roseville · July 05, 2018, 09:45:33 PM

Pulled belly and burnt ends...

They turned out awesome.

The kids loved it, enough to share with my wife's cousin's family, and there were still a good bit of leftovers

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JEBIV · July 06, 2018, 02:29:18 AM

wow that really looks good

Travis · July 06, 2018, 07:06:10 AM

Looks great bud

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Mike in Roseville · July 06, 2018, 07:08:13 AM

Thanks guys. This was supposed to be my 4th cook but did the chicken lollipops instead that day.

I was really happy how everything turned out.

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Darko · July 06, 2018, 07:22:12 AM

Pork belly is a wonderful thing.

inkaddictedchef1 · July 06, 2018, 07:51:13 AM

Nice cook neighbor

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Mike in Roseville · July 06, 2018, 09:49:00 AM

Quote from: inkaddictedchef1 on July 06, 2018, 07:51:13 AM
Nice cook neighbor

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Thanks Chef...

We need to put a tandem cook day on the docket soon.

Troy · July 06, 2018, 10:11:00 AM

pork belly is one of my faves

what did you do for the pulled belly? I've never pulled a belly

Mike in Roseville · July 06, 2018, 12:11:07 PM

Quote from: Troy on July 06, 2018, 10:11:00 AM
pork belly is one of my faves

what did you do for the pulled belly? I've never pulled a belly

Troy,

I had an 8lb belly that was really thick with a lot of meat on one end. What I did was cut the belly roughly in half. Seasoned the meatier side and left it whole (the other 4 lbs got cubed for burnt ends). Put the whole portion on at around 300 for about 2-2.5 hours, then pulled it off and wrapped tightly in foil. Cranked the heat to 350-375 and returned to the cooker for another hour and some change. Probed tender at 206. Removed it from the cooker and let it rest for a few minutes, then shredded/pulled it like you would a pork butt. Tastes just like pulled pork. It was good and a different way to utilize the cut of meat, but I probably wouldn't do it that way again (since pork butts are still cheaper).

Next time I would probably take it to 185-190 and just slice it thin....for tacos, sandwiches, etc. rather than 205-210 for shredding.

bbqking01 · July 06, 2018, 03:15:15 PM

Omg...thats looks amazing....

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duff645 · July 06, 2018, 05:03:03 PM

If the skin is on .... do you remove it first or leave it on?

Once done, what do you do with the leftovers? I was thinking of doing 5-6 lbs. Then cubing it after it has smoked tomorrow. But I want to save some for the guys at work. Vacuum seal it after it cools down? Or pull it then seal it?

Mike in Roseville · July 06, 2018, 07:08:24 PM

Quote from: duff645 on July 06, 2018, 05:03:03 PM
If the skin is on .... do you remove it first or leave it on?

Once done, what do you do with the leftovers? I was thinking of doing 5-6 lbs. Then cubing it after it has smoked tomorrow. But I want to save some for the guys at work. Vacuum seal it after it cools down? Or pull it then seal it?

Skin off. Cube first, then cook. You can get more seasoning/bark on the exterior if you cube first.

So the burnt ends are different than pulled. The pulled can be vac sealed like regular pulled pork. I'd probably leave it in larger chunks. You can probably do the same for burnt ends too.

I'd cook them on a wire rack and transfer it to your cooker/smoker.
I did a wire rack in a foil pan and it wasn't the same as if cooking them on a wire rack on the top grate of a WSM.

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Big Dawg · July 07, 2018, 12:29:03 PM

D@mn ! ! ! I've got to try taht soon !

BD

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Pork Belly...Two Ways