Category
Entree
Servings
10-15
Prep Time
45 minutes
Cook Time
4 hours
Author:
Blues Hog
Ingredients
1 pork belly (We choose Marble Ride Farms mangalitsa!)
-
1/3 cup Blues Hog Pork Marinade
2 cups water
-
2 cups Blues Hog Sweet and Savory Seasoning
-
2 cups Blues Hog Tennessee Red Barbecue Sauce
2 red onions, thinly sliced
1 cup water
1/2 cup white vinegar
1/2 cup apple cider vinegar
1 clove garlic
1 tbsp black peppercorns
2 bay leafs
red pepper flakes
1 jalapeno pepper, cut in strips
salt
1 bag tortilla chips
12 oz. queso, melted
1 jar pickled jalapenos (12 oz.)
5 green onion, chopped
1 package cotija cheese, grated
-
Raspberry Chipotle Barbecue Sauce
Pork Belly
Pickled Onions
Nachos
Directions
- Start by preparing the pickled onions the night before. Mix the brine of water, vinegar, and spices in a large sealable container. Add in the sliced red onion and let sit in the refrigerator overnight.
The next day, combine the dry marinade and water. Using a flavor injector, generously inject the pork belly all over with the marinade mixture.
- Heavily coat pork in Sweet & Savory Seasoning.
Smoke at 300º for approximately 4 hours. Halfway through cooking, wrap in foil, cover with a cup of Tennessee Red, and return to the smoker. The pork should be done when the skin is tough and the meat is tender.
- Remove from heat and let rest in foil for another 30 mins to an hour.
- Dice up the pork belly into 1/2 inch chunks.
Sauce up the pork belly in Tennessee Red to add more moisture and flavor.
Load up a plate of chips with queso, pork, pickled onions, jalapenos, and green onion.
Finish it off with sprinkle of cotija cheese and a generous drizzle of Raspberry Chipotle.
