Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer-time crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
Ingredients
- 4-5 lb slab pork belly
- Oakridge BBQ Smokey Chile Lime Seasoning
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
For the Grilled Pineapple Pico de Gallo:
- 1 lb heirloom tomatoes, small dice
- 4 (1/2” thick) pineapple slices
- 3/4 cup (4 oz) red onion, minced
- 3/4 cup cilantro, minced
- 1/2 cup jalapeno, minced
- 1/4 cup lime juice
- 2 tsp Greenade Tangy Green Chile Sauce
- Noble Saltworks Smoked Finishing Salt
Instructions
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.
Score the fat cap side of the slab of bacon. Rub all surfaces with a thin layer of binder, like the Greenade Tangy Green Chile Sauce (or oil, mustard, etc.). Season liberally with Oakridge BBQ Smokey Chile Lime Seasoning.
When the seasoning on the pork belly appears wet, transfer the belly to the second shelf of the smoker. Smoke until a bark is formed and the desired mahogany red/brown color is achieved, about 5 hours.
Remove the pork belly from the grill and place on top of two sheets of foil large enough to wrap the belly. Season the belly with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Liberally for added heat spice, or less for a milder finish. Wrap the slab as tight as possible with the two sheets of foil.
Return the belly to the second shelf of the smoker and increase the temperature to 325ºF. Continue cooking until the belly is very tender and offers little resistance when probed. The internal temperature will be in the 205ºF-210ºF range. Remove from the grill. Let rest wrapped in the foil.
You might also enjoy: Brisket Tacos with Smoked Salsa
To make the Grilled Pineapple Pico, remove the second shelf from the grill, as well as the hatch door from the two piece diffuser (or the entire one piece diffuser). Increase the temperature to 425ºF. Grill the pineapple slices over direct heat, with the door open, until charred to desired doneness. Remove from the grill and prepare the rest of the pico.
Combine remaining pico ingredients in a mixing bowl. Dice the pineapple and add to the salsa. Taste and adjust seasonings, as needed.
Slice the pork and serve topped with the Grilled Pineapple Pico de Gallo.
The Sauce by All Things BBQ by Tom Jackson
