Texas Pork Belly & Quick Pickles

Directions

1. To make the pickles, place the jalapeños, cucumbers and shallot in a pint sized mason jar. Combine the vinegar, Cattleman’s Grill Road House Seasoning, Noble Saltworks Maple Smoked Turbinado Sugar, mustard and garlic in a small skillet. Bring to a simmer. Cook until the sugar is melted, a few minutes. Pour the liquid into the jar. Top off the liquid with water to fill the jar. Place a lid on the jar and store in the refrigerator for up to two weeks. They will be ready to eat after a couple of hours, but best overnight.

2. Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking. Slather the pork belly with a thin layer of The W Sauce, then season with Cattleman’s Grill Lone Star Brisket Rub.

3. Place the pork belly on the second shelf and smoke until a bark is formed and the internal temperature reaches about 160ºF-170ºF internal.

4. Wrap the pork butt in butcher paper, then return to the smoker and increase the temperature to 300ºF.

5. Cook until the internal temperature reaches 200ºF, then remove and rest for 30 minutes before slicing.

6. Serve the sliced pork belly with the pickles, on tortillas if you like.