By Traeger Kitchen
This juicy, melt-in-your-mouth, slow-cooked pork belly is what bacon dreams are made of.
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|1||(3-4 lb) pork belly|
|4 Tablespoon||brown sugar|
|4 Tablespoon||kosher salt|
|As Needed||Potato Salad|
|Sliced white bread|
The night before you plan to cook, pat the pork belly dry with paper towels. Score the fat with a very sharp knife in a diamond pattern, making sure not to cut into the meat.
1 (3-4 lb) pork belly
In a small bowl, combine the salt and brown sugar.
4 Tablespoon brown sugar
4 Tablespoon kosher salt
Set a wire rack on top of a baking sheet. Rub the salt and sugar mixture all over the pork belly. Place on the rack, refrigerate uncovered overnight.
30 minutes before cooking, remove the pork belly from the refrigerator. Rinse under cold water and pat very dry with paper towels.
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Place the pork belly directly on the grill grates, fat side up. Close the lid and cook for 30 minutes.
450 ˚F / 232 ˚C
After 30 minutes, reduce the grill temperature to 325℉ and continue cooking until the pork is tender and the fat is crisp, about 3 hours more.
325 ˚F / 163 ˚C
Remove the pork belly from the grill and let rest for 30 minutes before slicing.
Serve with baked beans, potato salad, coleslaw, white bread, barbecue sauce, or your favorite BBQ sides. Enjoy!
As Needed Potato Salad
Sliced white bread
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