Slow Roasted Pork Belly

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable and still flavorful.

Score the skin of the pork belly with long, even strokes, cutting just deep enough to create slashes in the fat.

Rub kosher salt all over the pork belly, ensuring it penetrates into the scored areas.

Apply summer spice herb rub on top of the pork belly and rub it in well.

Preheat the Big Green Egg to 225°F for indirect cooking.

Place a drip pan in the Big Green Egg to catch the fat.

Position the pork belly fat side up on the grill over the drip pan.

Close the grill and cook for about 2 hours until the internal temperature reaches 165°F.

Check the temperature after about an hour of cooking.

Once the pork belly reaches 170°F, remove it from the grill and let it rest for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens