Steps

• Step 1

  Liberally season both sides of the pork belly with Traeger Pork & Poultry Rub.

  Ingredients

  • 3 Pound pork belly, skin removed and scored

  • 2 Tablespoon Traeger Pork & Poultry Rub

• Step 2

  When ready to cook, set Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 3

  Once the grill is smoking, place the seasoned pork belly fat-side up on the grill grate and close the lid. Smoke for 2 hours.

  02:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  In a large Dutch oven, combine apple juice, apple cider vinegar, 1/2 cup brown sugar and bourbon. Remove pork belly from the grill after 2 hours of smoking and place in the Dutch oven. Cover the Dutch oven with the lid, return to the grill and increase the temperature to 275°F. Cook for an additional 2 hours, or until the pork is tender and shreds easily with a fork.

  02:00

  275 ˚F / 135 ˚C

  Ingredients

  • 2 Cup unfiltered apple juice

  • 1/2 Cup apple cider vinegar

  • 3/4 Cup brown sugar, divided

  • 1/2 Cup bourbon

• Step 5

  Strain excess liquid from the Dutch oven, reserve and set aside. Shred the pork belly, removing any excess fat. Stir in the beans, BBQ sauce, 1/4 cup brown sugar, onion, mustard and 1/2 cup of the reserved cooking liquid.

  Ingredients

  • 3 Can (16 oz) pinto beans, drained and rinsed

  • 2 Can (16 oz) cans kidney beans, drained and rinsed

  • 2 Cup Traeger 'Que BBQ Sauce

  • 2 Tablespoon yellow mustard

  • 1/2 Cup finely chopped yellow onion

• Step 6

  Cover with the lid and return to the grill. Cook for 2 more hours. We like our beans thick, but feel free to add additional BBQ sauce as necessary if you like a thinner sauce. Serve as a side with your favorite BBQ fare. Enjoy!

  02:00

  180 ˚F / 82 ˚C

  Super Smoke