Get ready to savor the bold flavors of Texas with this mouthwatering Texas Pork Belly & Quick Pickles recipe! This dish combines smoky, tender pork belly, seasoned to perfection with Cattleman’s Grill Lone Star Brisket Rub and a hint of Bear & Burton The W Sauce, with tangy, crunchy quick pickles that bring just the right amount of heat and zest. Perfect for feeding a crowd, this recipe delivers rich, smoky bites of pork belly paired with vibrant pickles, making it an irresistible addition to any gathering. Serve it up with tortillas for a true Texas-style feast!
Texas Pork Belly & Quick Pickles
Tom Jackson
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
American
Servings
24
Prep Time
20 minutes
Cook Time
5-6 hours
Calories
435
Get ready to bring the heart of Texas to your table with this irresistible Texas Pork Belly & Quick Pickles recipe! Imagine biting into smoky, melt-in-your-mouth pork belly, perfectly seasoned with bold flavors and paired with tangy, crunchy quick pickles that add just the right kick. Whether you're hosting a backyard barbecue or just craving a taste of the Lone Star State, this dish is the perfect fit.
Ingredients
-
4 lb pork belly
-
1/4 cup Bear & Burton The W Sauce (Worcestershire)
-
Cattleman’s Grill Lone Star Brisket Rub
-
1 cup jalapeños, thin sliced
-
1/2 cup mini cucumbers, thin sliced
-
1/2 cup shallot, thin sliced
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3/4 cup white vinegar
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1 tbsp Kozlik’s Triple Crunch
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1 tbsp Cattleman’s Grill Road House Seasoning
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1 tsp Noble Saltworks Maple Smoked Turbinado Sugar
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1 clove garlic, grated on microplane
Quick Pickles:
Directions
To make the pickles, place the jalapeños, cucumbers and shallot in a pint sized
mason jar. Combine the vinegar, Cattleman’s Grill Road House Seasoning, Noble
Saltworks Maple Smoked Turbinado Sugar, mustard and garlic in a small skillet.
Bring to a simmer. Cook until the sugar is melted, a few minutes. Pour the liquid
into the jar. Top off the liquid with water to fill the jar. Place a lid on the jar and
store in the refrigerator for up to two weeks. They will be ready to eat after a
couple of hours, but best overnight.
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking. Slather the pork belly with a thin layer of The W Sauce, then season with
Cattleman’s Grill Lone Star Brisket Rub.
Place the pork belly on the second shelf and smoke until a bark is formed and
the internal temperature reaches about 160ºF-170ºF internal.
Wrap the pork butt in butcher paper, then return to the smoker and increase the
temperature to 300ºF.
Cook until the internal temperature reaches 200ºF, then remove and rest for 30
minutes before slicing.
Serve the sliced pork belly with the pickles, on tortillas if you like.
Recipe Note
Other Recipes You Might Enjoy:
Recipe Highlights and Insights:
Pairing protein with vegetables is a winning combination that not only enhances flavor but also boosts nutritional value. In addition to the quick pickles we made in this recipe, there are a variety of side dishes that would pair well with this delicious meal. This Bacon and Asparagus Pasta Salad is a fun twist on a barbecue classic. Looking for a heartier side? Try our Crispy Skillet Potatoes. What side would you choose to go with this recipe? Let us know in the comments below.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 435
- Fat
- 40.4 grams
- Saturated Fat
- 14.8 grams
- Cholesterol
- 53 milligrams
- Sodium
- 139 milligrams
- Carbs
- 9 grams
- Fiber
- .7 grams
- Sugar
- 4.5 grams
- Protein
- 7.9 grams
