Steps

• 1

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

• 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

• 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.

  180 ˚F / 82 ˚C

  02:00

  Super Smoke

• 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.

  275 ˚F / 135 ˚C

  02:00

• 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.

• 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!

  180 ˚F / 82 ˚C

  02:00

  Super Smoke