Cajun Injected Smoked Pork Belly

Ingredients

• 5 lbs Whole Pork Belly (skin removed)
• 1 cup Unsalted Butter (melted)
• 4 tablespoons Creole Seasoning
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 2 tablespoons Smoked Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Liquid Crab Boil
• 0.25 cup Brown Sugar
• 0.5 cup Apple Juice

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using pecan or hickory wood for a robust smoky flavor.

2. 2

   In a small bowl, whisk together the melted butter, 1 tablespoon of Creole seasoning, and the liquid crab boil to create the injection liquid.

3. 3

   Using a meat injector, inject the butter mixture into the pork belly every inch in a grid pattern to ensure even distribution.

4. 4

   Combine the remaining Creole seasoning, garlic powder, onion powder, smoked paprika, cayenne, and brown sugar to create the dry rub.

5. 5

   Apply the dry rub generously over all sides of the pork belly, pressing it firmly into the meat to create a crust.

6. 6

   Place the pork belly on the smoker grates and smoke for approximately 4 to 5 hours, or until the internal temperature reaches 165°F (74°C).

7. 7

   Spritz the meat with apple juice every hour after the first two hours to maintain moisture and enhance color.

8. 8

   Remove from the smoker, wrap in foil, and let rest for at least 20 minutes before slicing into thick strips or cubes.