Chef Tom dishes up the perfect recipe for feeding a crowd! The smoky bites of pork belly paired with vibrant pickles, making it an irresistible addition to any gathering.
Get ready to savor the bold flavors of Texas with this mouthwatering Texas Pork Belly & Quick Pickles recipe! This dish combines smoky, tender pork belly, seasoned to perfection with Cattleman’s Grill Lone Star Brisket Rub and a hint of Bear & Burton The W Sauce, with tangy, crunchy quick pickles that bring just the right amount of heat and zest.
1 tsp Noble Saltworks Maple Smoked Turbinado Sugar
1 clove garlic, grated on microplane
Directions
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.
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.
Place the pork belly on the second shelf and smoke until a bark is formed and the internal temperature reaches about 160ºF-170ºF internal.
Wrap the pork butt in butcher paper, then return to the smoker and increase the temperature to 300ºF.
Cook until the internal temperature reaches 200ºF, then remove and rest for 30 minutes before slicing.
Serve the sliced pork belly with the pickles, on tortillas if you like.
Recipe Video
Recipe Note
Chef Tom dishes up the perfect recipe for feeding a crowd! Thesmoky bites of pork belly paired with vibrant pickles, making it an irresistible addition to any gathering.
