Empty My Fridge
Hot Honey Pork Belly (Hot. Sticky. Sweet.)
Ingredients
- Pork belly · for coating the pork belly1
- Butter1 stick
- Honey¼ cups
- Vinegar½ cups
- Pit Temp: 275°F indirect
- Internal Temp: 202°F
Instructions
- Split the 4–5 lb pork belly into two smaller slabs.
- Coat the pork belly all over, top and bottom, with Killer Hogs Hot BBQ Rub.
- Cook indirect on the pit held steady at 275°F.
- Cook until the pork belly reaches an internal temperature of 202°F, when the fat has rendered and the meat is soft enough to jiggle.
- Mix 1 stick (½ cup) unsalted butter, ¼ cup hot honey and ½ cup Killer Hogs Vinegar Sauce.
- Brush the glaze on every 20–30 minutes until a shiny, sticky layer builds up.
- Rest briefly, then slice thick and serve.
Summarized from HowToBBQRight's video. Watch it for the details.
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