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Ingredients
- inject:
- 4 4 4 pound piece pork belly, tough rind/skin trimmed off
- 2 2 2 tablespoon smoked paprika
- 2 2 2 tablespoon kosher salt
- 2 2 2 tablespoon freshly ground black pepper
- About the cocoa. I use Hershey's Natural Unsweetened
- butter
- Caramel
- Hickory chips
- inject with caramel, unsweetened cocoa powder
- base:
- Carmel and butter
- Easy Caramel Sauce
- Ingredients
- 1 1 1 packed cup brown sugar
- 1/2 1/2 1/2 cup half-and-half
- 4 4 4 tablespoons butter
- Pinch Pinch salt
- 1 1 1 tablespoon vanilla extract
- Directions
Preparation
Step 1
Preheat smoker to 230 degrees F. add hickory chips put juice of choice in water pan
inject with caramel, chocolate every 2 in's
Combine the spices and coat the pork belly thoroughly all over. smoke for 3 1/2 hours. base afterwards every 1/2 hour till meat reaches 185 degrees yet the pork cool for 1 1/2 hours. Remove and refrigerate over night.
cooled pork belly, scrap off any gelatinous juices. Cut into slices and brown in a pan just as if you were cooking bacon. A little extra fat from the gelatinous juices can be added to the pan to help get things going.
Drain on paper towels and sprinkle with more salt if needed.