bbq pulled pork and pork belly


  • 4 Pound pork belly, skin removed

  • 1 tbsp. salt

  • 1/3 Cup brown sugar

  • 1 Tablespoon black pepper

  • 10 Pound Bone-In Pork Butt

  • 1 Tablespoon salt

  • 1 Cup apple juice

  • 4 Tablespoon brown sugar

  • 3 Tablespoon salt

  • 1 Tablespoon black pepper

  • 1/2 Cup apple juice

  • 1 To Taste salt

  • 1 To Taste black pepper

  • 2 Tablespoon sesame oil

  • 1/2 Cup Onion, small diced

  • 3 Clove garlic, minced

  • 2 Tablespoon ginger, minced

  • 3/4 Cup tomato sauce

  • 2 Tablespoon soy sauce

  • 2 Tablespoon water

  • 3 Tablespoon rice vinegar

  • 1/4 Cup Thai sweet chile sauce

  • 3 Whole Carrots, cut into matchsticks

  • 1 Whole Daikon, cut into matchsticks

  • 2 Cup water

  • 2 Tablespoon sugar

  • 1 Tablespoon salt

  • 2 Tablespoon rice vinegar

  • 1 Cup mayonnaise

  • 2 Tablespoon Sriracha

  • 1 Whole lime, juiced

  • 1 To Taste salt

  • 1 Whole Baguette, enough for 8 sandwiches sliced lengthwise

  • 1 Whole English Cucumber, thinly sliced lengthwise

  • 2 Whole Jalapeño, thinly sliced

  • 1 Bunch Cilantro, leaves picked




For the Pork Belly: Score the fat on the pork belly in a crosshatch pattern (only 1/4" deep). Combine salt, brown sugar, and black pepper and rub all over pork belly. Cover and place in the fridge overnight.


When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.


Place pork belly directly on the grill grate and cook for 30 minutes.


Reduce the temperature to 275 degrees F and cook for an additional 2 hours until a skewer inserted into the thickest part easily slides in and out.


For the Pulled Pork: Trim pork butt of all excess fat leaving 1/4” of the fat cap attached. Combine 1 cup apple juice, brown sugar, and 1 Tbsp salt in a small bowl stirring until most of the sugar and salt are dissolved.


Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining salt and black pepper.


When ready to cook, set the Z Grill to 250℉ and preheat, lid closed for 15 minutes.


Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.


Increase temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205℉.


Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional salt and pepper if needed.


For the Pulled Pork Sauce: In a small saucepan, heat sesame oil over medium high heat. Add onion and sauté until translucent, 1 to 2 minutes. add in garlic and ginger and sauté 30 seconds until fragrant. Add tomato sauce, soy, water, vinegar, and chili sauce. Cook for 5 minutes then remove from heat. Pour over shredded pork and mix well. Reserve.


For the Pickled Vegetables: To make the pickled vegetables, combine warm water, sugar, salt and rice vinegar and stir until sugar and salt dissolve. Pour mixture over matchstick vegetables, cover and refrigerate at least 4 hours.


For the Sriracha Mayo: Combine all ingredients and mix well. Spread about 2 tablespoons of the mayo on each side of the sliced baguette.


Line the sandwich with the sliced cucumber, onion and jalapeños. Fill with a portion of the pulled pork, top with sliced pork belly, pickled carrots, daikon and cilantro. Serve immediately. Enjoy!

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