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re: smoked pork belly
Posted on 6/27/20 at 9:01 pm to slickbrudda38
Posted on 6/27/20 at 9:01 pm to slickbrudda38
Put your favorite dry rub on it and smoke at 225° until internal reaches 160° then wrap in foil with some vinegar based sauce and cook until internal reaches about 205°. Remove from the heat and let rest about 1 hour then shred.
Makes great pulled pork sandwiches, nachos, or loaded potatoes.
Makes great pulled pork sandwiches, nachos, or loaded potatoes.
4
Posted on 6/28/20 at 7:42 am to highcotton2
Great bourbon choice on the HW!
Posted on 6/28/20 at 1:59 pm to highcotton2
thanks
Posted on 6/28/20 at 2:03 pm to highcotton2
thanks
Posted on 6/28/20 at 2:44 pm to highcotton2
Pork belly or butt?
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