Crispy Pork Belly with Duce's Wild Competition Sauce

4.8 Rating from 37 Ratings

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

  1. 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.
  2. 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.
  3. Seasoning:
    Remove the salt crust and season the meat side of the belly with Salt, Pepper, Garlic Rub and Duce's Original BBQ Rub.
  4. Smoking:
    Preheat your smoker to 250°F. Smoke the pork belly for 4-5 hours, or until the internal temperature reaches 195-200°F.
  5. 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.
  6. Saucing:
    Remove from the oven, and brush the meat side of the belly with Duce's Wild Competition Sauce.
  7. Final Cut:
    Cut into cubes and enjoy your Crispy Pork Belly!