Dish Info
Ingredients
11
servings
6
Hours
Ingredients
2
¼
BBQ Seasoning
Brown Sugar
Agave Nectar
Lime juiced
Butter
Brown Sugar
Agave Nectar
Lone River Ranch Water
Tequila Blanco
Ketchup
2
¼
⅛
2
cup
lbs
sticks
2
¼
2.5
1.5
1
oz
oz
cup
cup
tbsp
Pork Belly
cup
tbsp
Pre-Preparation
Step 1
Add your pork belly onto the smoker and cook for 2.5 hours. Once they are around 160-180F, pull off and place in an aluminum foil pan & top with butter pads, brown sugar and agave nectar.
Step 2
Cover with foil and place back in the smoker for 1.5 hour or until they are 205F internal.
Step 3
Once they are around 160-180F, pull off and place in an aluminum foil pan & top with butter pads, brown sugar and agave nectar. Cover with foil and place back in the smoker for 1.5 hour or until they are 205F internal. Meanwhile, make the BBQ sauce. In a skillet, add your tequila and let simmer for 2 minutes. Next, add the rest of the ingredients and stir. Let simmer over medium-low heat until thickened. Once done, pull off and let cool for 5 minutes.
Step 4
Once the pork belly is done, open it up and discard any excess liquid. Cover in the BBQ sauce and place back on the smoker, uncovered, to caramelize for 15 minutes. Once done, pull off and let cool for 5 minutes
Step 5
When done, serve with sliced jalapenos, limes and some Lone River Ranch Water. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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