Guru
Pork Belly Skewers
If you’re looking for a fun, finger-food-style recipe that’s guaranteed to satisfy at your next grill session, these Pork Belly Skewers are the bomb.
Equipment
- 12 Bamboo Skewers
- 1 Gallon-sized Storage Bag
Ingredients
- 3 pounds Pork Belly Slab (skin removed)
- 1 bottle Heath Riles Pecan Rub
- 1 bottle Heath Riles Apple Habanero Glaze
- 1 bottle Heath Riles Sweet BBQ Sauce
- 1 T Pureed Garlic
- 2 T Dark Brown Sugar
- 1 T Red Pepper Flakes
- 1 can Abita Amber
- 2 T Graza Olive Oil
Instructions
- Slice pork belly into 1-inch strips; season all sides with Pecan Rub and place them all in plastic storage bag and add olive oil.
- Mix well and remove air from bag, reseal and place in refrigerator overnight.
- Reseason all sides with Pecan Rub. Center each slice longways with bamboo skewers.
- Heat smoker to 275 degrees Fahrenheit with pecan-infused pellets from B&B Charcoal. Smoke strips for 1 hour until browned.
- Place strips in a medium-sized aluminum pan. Sprinkle the strips with brown sugar and pepper flakes. Add 1 can beer, ½ bottle glaze, garlic and a splash of BBQ sauce. Cover tightly with foil and braise 1 hr 20 min.
- Mix finishing sauce: ⅔ bottle Sweet BBQ Sauce, ⅔ bottle Apple Habanero Glaze, and more beer (about four ounces).
- Remove pork from braise, rest on a cooling rack, sprinkle with more Pecan Rub.
- Dip in Sweet BBQ sauce, and return to smoker 5–10 minutes to set a sticky glaze.
Notes
Grab the goods!
