Directions

1. Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.

2. Score the fat cap side of the slab of bacon. Rub all surfaces with a thin layer of binder, like the Greenade Tangy Green Chile Sauce (or oil, mustard, etc.). Season liberally with Oakridge BBQ Smokey Chile Lime Seasoning.

3. When the seasoning on the pork belly appears wet, transfer the belly to the second shelf of the smoker. Smoke until a bark is formed and the desired mahogany red/brown color is achieved, about 5 hours.

4. Remove the pork belly from the grill and place on top of two sheets of foil large enough to wrap the belly. Season the belly with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Liberally for added heat spice, or less for a milder finish. Wrap the slab as tight as possible with the two sheets of foil.

5. Return the belly to the second shelf of the smoker and increase the temperature to 325°F. Continue cooking until the belly is very tender and offers little resistance when probed. The internal temperature will be in the 205°F-210°F range. Remove from the grill. Let rest wrapped in the foil.
6. To make the Grilled Pineapple Pico, remove the second shelf from the grill, as well as the hatch door from the two piece diffuser (or the entire one piece diffuser). Increase the temperature to 425°F. Grill the pineapple slices over direct heat, with the door open, until charred to desired doneness. Remove from the grill and prepare the rest of the pico.
7. Combine remaining pico ingredients in a mixing bowl. Dice the pineapple and add to the salsa. Taste and adjust seasonings, as needed.
8. Slice the pork and serve topped with the Grilled Pineapple Pico de Gallo.