Yields: 4-6 servings
INGREDIENTS
Pork Belly & Rub
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
3-4lbs pork belly, unsalted, skin removed
About ¼ cup Sierra Nevada Hazy Little Thing IPA in a spray bottle, optional
1 foil pan with foil
Hazy Little Thing IPA BBQ Sauce
½ cup Sierra Nevada Hazy Little Thing IPA
½ cup fig jam
½ cup ketchup
¼ – ½ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons molasses
2 tablespoons Sierra Nevada Brewing Co. Porter Mustard or Dijon Mustard
2 garlic cloves, pressed or minced
½ teaspoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon salt and pepper
INSTRUCTIONS
Prepare the Big Green Egg for smoking. Soak apple or cherry wood chips in water for at least 15 min to 1hr before cooking. Open both vents fully. Fill BGE with charcoal (about 2 inches from the top of the fire ring). Light a fire starter and place it in a teepee made of big pieces of charcoal until the fire starter burns away (about 5-10 minutes), then close the dome and slowly bring the temperature 250°F. When the temperature reaches 175°F, begin adjusting vents slowly to maintain temperature (the rEEGulator will be about 15% open and the draft door about ¾-inch open). Scatter the soaked wood chunks over coals and add the convEGGtor face up for indirect cooking right on top of coals, then place grate on top. The temperature will drop and the rise again. Maintain 250°F for 10 minutes before cooking.
Prepare pork belly for smoking. Trim off any excess fat and cut the pork belly into 1 to 1½-inch cubes. Mix all of the rub ingredients together in a small bowl, then toss pork belly in the rub until evenly coated.
Smoke pork belly. Place the pork belly pieces fat-side up on the grate and cook until the internal temperature of the pork pieces reach 190°F, about 2½-3 hours, spraying with IPA every 45 minutes (optional, but helps encourage bark formation without burning).
Meanwhile, make the Hazy Little Thing IPA BBQ Sauce. Combine all of the BBQ sauce ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, about 5-10 minutes. Set aside to cool.
Toss pork belly in BBQ sauce. Transfer the pork belly to a foil pan in a single layer and toss in 1 cup of the IPA BBQ. Cover the pan with foil. (Note: you’ll have a little bit of extra sauce you can refrigerate or freeze for later).
Continue cooking pork belly. Put the pan on the grate of the BGE and continue cooking at 250°F for 1 hour, until the sauce has thickened and caramelized on the pork belly pieces. Remove foil and continue to smoke uncovered for another 20-30 minutes, until the edges are caramelized and sticky.
