Carolina Mustard-Mopped Pork Belly

Ingredients

• 4 pounds Pork belly, skin removed
• 1 cup Yellow mustard
• 0.5 cup Apple cider vinegar
• 0.25 cup Light brown sugar
• 2 tablespoons Honey
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Smoked paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Cayenne pepper
• 1 tablespoon Kosher salt
• 1 tablespoon Black pepper

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using hickory or oak wood for a traditional Southern flavor profile.

2. 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. 3

   Season the pork belly generously on all sides with kosher salt and black pepper, pressing the seasoning into the meat.

4. 4

   Place the pork belly fat-side up on the smoker grates and close the lid, smoking undisturbed for the first 2 hours.

5. 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. 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. 7

   Remove the pork belly from the smoker and brush with one final layer of sauce, then tent loosely with foil.

8. 8

   Allow the meat to rest for at least 20 minutes before slicing into thick slabs or cubes for serving.