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.