Ingredients
- 5 lbs pork belly, skin-on
- 1 tbsp Salt, Pepper, Garlic Rub
- 3 tbsp Duce's Wild Original BBQ Rub
- 2 cups Kosher Salt
- 1 tsp White Vinegar
- 2 tbsp Oil
- 1 cup Duce's Wild Competition Sauce
Directions
- Preparation:
Using a sharp knife or a Jaccard meat tenderizer, poke many holes in the skin of the pork belly. Cut the meat side into 1x1-inch cubes, taking care not to cut through the skin. - Salt Crust:
Cover the skin side of the pork belly liberally with Kosher salt. This will draw out the moisture and contribute to a crispy skin. Let it sit overnight or for at least 8 hours. - Seasoning:
Remove the salt crust and season the meat side of the belly with Salt, Pepper, Garlic Rub and Duce's Original BBQ Rub. - Smoking:
Preheat your smoker to 250°F. Smoke the pork belly for 4-5 hours, or until the internal temperature reaches 195-200°F. - Crisping the Skin:
Brush the skin with a mixture of white vinegar and oil. Preheat the oven to 450°F and roast the pork belly for 10-15 minutes to crisp up the skin. - Saucing:
Remove from the oven, and brush the meat side of the belly with Duce's Wild Competition Sauce. - Final Cut:
Cut into cubes and enjoy your Crispy Pork Belly!
