5-Ingredient Smoked Pork Belly

Inspired by Hey Grill, Hey

• Ready In: 8 hrs 20 mins
• Serves: 10

Ingredients

• 8  lbs  slab  pork belly (uncured)
• 2  cups  apple juice (divided use)
• 1⁄2 cup barbecue sauce
• 1⁄4 cup  dry rub seasonings
• 1⁄4 cup Dijon mustard, and hot sauce mixture (for binder)

Directions

1. Get your fire going in your smoker and preheat to 225 degrees F.
2. 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. .
3. Rub both sides with mustard/hot sauce mixture.
4. Season liberally with the Rub on all sides.
5. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 5 hours). Spritz with the apple juice every hour while it is cooking.
6. Once the belly reaches 165, remove from the grill and wrap in heavy duty 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 200 degrees (about 2 hours).
7. 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 15 more minutes.
8. Remove the finished pork belly to a cutting board and let it rest for 15-30 more minutes before serving, You can slice or shred like pulled pork or slice into cubes to serve.