Smoked Pork Belly

🧂 Ingredients

• 1 cup Water
• 1/4 cup Extra virgin olive oil
• 1/4 cup Lemon juice

  freshly squeezed
• 1/4 cup Apple cider vinegar
• 8 cloves Garlic

  crushed
• 2 Tbs Rosemary leaves

  fresh
• 2 Tbs Thyme leaves

  fresh
• 2 Tbs Kosher salt
• 1 Tbs Black pepper

  fresh, coarsely ground
• 2 Serrano peppers

  finely chopped
• 2 cup Water
• 2 Tbs Butter

  unsalted
• 1/4 cup Bourbon
• 1/4 cup Dark brown sugar

  packed
• 2 Tbs Flat leaf parsley

  finely chopped
• 1 Tbs Apple cider vinegar
• 1/2 tsp Red pepper flakes
• 1/3 cup Vegetable oil

Instructions

• 1 Combine all the marinade ingredients in a blender or large bowl using an
  immersion blender.
• 2 Blend until combined thoroughly.
• 3 Put the pork belly into a resealable zip lock bag and pour the marinade over the
  top.
• 4 Squeeze out any air from the bag, close, and mix around, covering the pork belly
  with the marinade.
• 5 Refrigerate overnight, for at least 12 hours but up to 24 hours.
• 6 Preheat BBQ to 275 degrees Fahrenheit.
• 7 While the grill is preheating, remove the pork belly from the marinade and place
  into a baking dish or disposable aluminum lasagna pan.
• 8 Add the marinade, butter,  and water to the pan and partially seal with heavy
  duty aluminum foil.
• 9 Place pan into the cooker and add the smoking wood to the fire. The total
  cooking time is 5 1/2 hours.
• 10 Keep adding wood as needed and smoke for 1 to 2 hours.
• 11 After your desired smoking time, seal aluminum foil tightly around the pan and
  continue to cook for the remaining time.
• 12 After 5 1/2 hours total cooking time, remove from cooker and allow it to rest in
  the pan for 2 hours.
• 13 Approximately 30 minutes before the end of the resting period, increase the
  temperature of your grill to 375 degrees Fahrenheit for crisping the skin.
• 14 Preparing The Glaze
• 15 Add the bourbon to a small saucepan and cook the alcohol off, approximately 10
  minutes. Be careful of a potential flare-up.
• 16 Add the remaining glaze ingredients to a jar with a tight-fitting lid and add
  the warm bourbon.
• 17 Close the lid and shake well, incorporating all the ingredients then set aside.
• 18 Pour a film of vegetable oil into a baking dish or disposable pan.
• 19 Carefully remove the pork belly and place skin side down into the oil. Turn over
  and coat the other side. 
• 20 Transfer the pork belly to the grilling basket and close it.
• 21 Place the pork belly over direct heat skin side down and cook for 15-20 minutes,
  crisping the skin. Mind the grill, it will flame up on you.
• 22 Get your glaze and shake it, re-incorporating the ingredients. Remove the pork
  belly and coat all sides with the glaze.
• 23 Return to the heat, skin side UP and cook for 5 minutes, tightening up the
  glaze. Turn and cook the other side for an additional 5 minutes.
• 24 Remove from heat and place on cutting board skin side up and allow to rest for
  10 minutes.
• 25 Sprinkle with olive oil, salt, and pepper. Cut into slices, using an electric
  knife, if you have one. The meat will be extremely tender.
• 26 Serve as desired

Nutrition Info