Pulled Pork Belly and Cracklings

[Idahawk]

Started with a 13 pound belly and cut that in half . One half I injected with Jalapeño butter then I rubbed it down with a Cajun seasoning . The other half simple sea salt and cracked pepper.







Most recipes for Pulled belly have you score the fat cap and nothing more , I wanted to make cracklings with the cap so the skin got some rub as well.

Set the smoker up to run at 250 with 3-4 chucks of hickory wood and no water in the pan , target temp 203 or until it probed like butter , that took about 41/2 hrs






Foiled and rested  the belly in a cooler for about two hours , when it was time to serve I threw the belly on the gas grill, fat cap side down in the foil to crisp it up some , I'll finish the cracklings in the fryer at some point .

The meat is succulent and the best part of the hog hands down , if you haven't tackled a belly yet I encourage you to give it a shot .


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[MikeRocksTheRed]

Wow this looks awesome.  I would have never thought to pull the meat in a pork belly.  It's giving me a few ideas.  I've been thinking about rendering down my own pork fat to make lard to use when searing in my cast iron.  I'm thinking I could do exactly what you did, but with no rub on the fat cap.  Once it's done smoking, pull the meat off of it, then render the fat cap down to make a nice smoked lard.  One downside of sous vide is losing some smoke flavor, but I'd imaging sear on cast iron with smoked lard might  make up for that!!!!!   Maybe combine that with some smoked butter to put in the sous vide bag.

[HoosierKettle]

Holy heavenly pork that looks good. Cooking a pork belly will consume my thoughts until I try one.


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[Jason]

Thanks for sharing that cook. That pork surely does look succulent! I'm heading to Costco in a few and will have a look at those belly's again.

[WNC]

Nice!
I bet that pulled was incredible


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[Darko]

I LIKE THAT!!!!! Never thought to make a pulled belly. But, I definitely will soon.