Carolina Mustard-Mopped Pork Belly
Smoked low and slow while being basted with a tangy South Carolina yellow mustard sauce.
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Ingredients
- 4 pounds Pork belly, skin removed
- 1 cup Yellow mustard
- 1/2 cup Apple cider vinegar
- 1/4 cup Light brown sugar
- 2 tablespoons Honey
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Cayenne pepper
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
Instructions
- 1
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a traditional Southern flavor profile.
- 2
In a medium bowl, whisk together the mustard, cider vinegar, brown sugar, honey, Worcestershire sauce, paprika, garlic powder, and cayenne to create the Carolina mop sauce.
- 3
Season the pork belly generously on all sides with kosher salt and black pepper, pressing the seasoning into the meat.
- 4
Place the pork belly fat-side up on the smoker grates and close the lid, smoking undisturbed for the first 2 hours.
- 5
After 2 hours, begin 'mopping' the pork belly by brushing a thick layer of the mustard sauce over the top and sides every 45 minutes.
- 6
Continue smoking and basting until the internal temperature of the pork belly reaches 195°F (90°C), which usually takes 5 to 6 hours total.
- 7
Remove the pork belly from the smoker and brush with one final layer of sauce, then tent loosely with foil.
- 8
Allow the meat to rest for at least 20 minutes before slicing into thick slabs or cubes for serving.
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