Direct Heat BBQ Pork Belly!

Prepare the Pork Belly:

-Take the boneless, skinless pork belly, pat it dryyy and cut it into manageable chunks. Trim if necessary.

-Coat the pork belly with a little Texas Pete hot sauce to act as a binder.

-Generously season the pork belly with SPG seasoning on all sides—top, bottom, and sides.

-Fire up the pit (get that fire going!) to a temperature between 250-350°F.

-Place the pork belly fat cap up onto the Chud box and let it cook for about 1 to 1.5 hours.

-Flip the pork belly and continue cooking while maintaining the temperature.

-Begin mopping with your sauce periodically over the next hour. Flip and mop the top side as well.

-Cook for another 1.5 hours until done. Pull the pork belly off the heat.

-Wrap the pork belly in tin foil with some mop sauce and return it to the Chud box to finish cooking until it reaches an internal temperature of about 195°F.

-Let the pork belly rest before slicing and serving.

-Once your pork belly is rested, slice it up and serve with homemade pickled onions and Dr. Pepper BBQ sauce on a soft potato bread bun. Enjoy!

Make the Pickled Onions:

-Slice the red onions and place them into a large jar.

-Add bay leaves and black peppercorns to the jar.

-In a pot, combine 2 cups of water, 2 cups of vinegar, 20g of salt, and 75g of sugar. Bring to a boil. Add red onion skins to the brine for color.

-Once boiled, remove the onion skins and pour the brine over the onions in the jar.

-Cover and let the jar cool to room temperature.

Prepare the Mop Sauce:

-In a saucepan, melt some butter.

-Add the yellow onion and cook until softened.

-Stir in crushed garlic, red chili flakes, paprika, salt, black pepper, and a sliced lemon.

-Add white vinegar, apple cider vinegar, hot sauce, and let it simmer.

-Add Worcestershire sauce and yellow mustard.

-Thin out the sauce with beer as needed for desired consistency.

Make the Dr. Pepper BBQ Sauce:

-In a pot, reduce 3 mini cans of Dr. Pepper to thicken.

-Add ketchup, apple cider vinegar, cumin, ancho chili powder, onion powder, garlic powder, black pepper, paprika, cayenne pepper, brown sugar, Worcestershire sauce, tomato paste, and mustard.

-Mix and bring to a simmer. Thin the sauce with more Dr. Pepper if needed to reach your desired BBQ sauce thickness.