Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Down and dirty pork belly. My basic rub cooked to 205 IT. Served with sticky rice and fermented peppers. No plate shot,just a lil q-view View attachment 434565
Looks delicious! I like the way that you cross-cut the top. It looks like it would get the rub and juices down in deep right where you want it. I love pulled pork, but I usually take it off @ 195 - 200 degrees.
Looks delicious! I like the way that you cross-cut the top. It looks like it would get the rub and juices down in deep right where you want it. I love pulled pork, but I usually take it off @ 195 - 200 degrees.
Down and dirty pork belly. My basic rub cooked to 205 IT. Served with sticky rice and fermented peppers. No plate shot,just a lil q-view View attachment 434565