BBQ Smoked Pork Belly

Delish smokey flavour of slow barbecued pork dripping with finger lickin' juiciness.

Ingredients:
1.5kg slab pork belly uncured
2 cups apple juice divided use
½ cup BBQ sauce
¼ cup Sweet Rub

Method:
Pre heat your cooker to 105°C - 110°C.

Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle.

Season liberally with the Sweet Rub on all sides.

Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 75°C (about 6 hours).

Spritz with the apple juice every hour while it is cooking.

Once the belly reaches 75°C, remove from the grill and wrap in tinfoil with 1/2 cup of the apple juice.

Seal the edges of the foil completely and return to the grill until the internal temperature reaches 95°C.

Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce.

Cook on the grill for 10 more minutes.

Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving.

You can shred like pulled pork or slice into cubes to serve.