Smoked Pork Belly with Peach BBQ Sauce

This smoked pork belly spends several hours slowly rendering until the fat turns buttery soft and the outside develops a rich mahogany bark. The beauty of the Kamado Joe is its ability to hold rock-solid temperatures and moisture throughout a long cook, producing the ideal combination of crispy edges and tender, melt-in-your-mouth bites. Cut into strips, coated in a sweet and smoky rub, and finished in a fresh peach BBQ sauce, this pork belly is a showstopper for summer cookouts, weekend smokes, or anytime you want to impress a crowd.

Instructions

1. 01

   Set your Kamado Joe for indirect cooking at 275°F.

2. 02

   Combine all the sauce ingredients in a saucepan over medium heat. Simmer for 20-30 minutes, stirring occasionally, until the peaches break down and the sauce thickens. Blend for a smooth sauce, or leave it chunky if you prefer.

3. 03

   Slice the pork belly into 1½-inch strips.

4. 04

   Coat the strips with yellow mustard, then combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder and apply the rub generously on all sides.

5. 05

   Place the pork belly on the grill and smoke for about 3 hours, until a deep bark forms.

6. 06

   Transfer the pork belly to a foil pan with butter, honey, and some of the peach BBQ sauce.

7. 07

   Cover the pan tightly and cook another 1.5-2 hours, until probe tender.

8. 08

   Uncover, add more sauce, and cook for 20-30 minutes to caramelize the glaze.

9. 09

   Let the pork belly rest for 10 minutes before serving.

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