How to Cook a Juicy, Tender Pork Belly on a Kamado Joe Grill

Cooking a perfect pork belly that’s crispy on the outside and meltingly tender on the inside can seem intimidating for beginner pitmasters. But with some guidance on selecting the right cut of meat, prepping techniques, seasoning, temperature control, and cooking methods, you can master this skill easily on your Kamado Joe.

In this detailed guide, we’ll show you how to make pork belly at home that tastes like it came from a restaurant. Let’s get fired up!.

Choosing the Right Pork Belly

The first step is picking the right cut of pork for your recipe Here are some tips

• Go for a slab that’s about 1 to 1 1/2 inches thick. This ensures there’s enough fat to keep the meat moist while cooking low and slow. Thinner cuts may dry out.

• Look for a cut with ample marbling and fat cap on top. The fat bastes the meat from within and lends flavor.

• Skin-on is recommended as it gets deliciously crispy. But skinless works too if you plan to braise or simmer it.

• Estimate 1 pound per person for main-course servings to ensure enough A 3-4 pound slab serves 4 generously,

Prepping Your Meat

Once you have the right pork belly slab, it’s time to get it grill-ready:

• Trim off anysilver skin or sinew on the underside for even cooking.

• Make shallow diagonal cuts across the skin and fat cap about 1-inch apart. This helps render the fat.

• Pat dry thoroughly with paper towels and let it air dry for 10-15 minutes.

• Generouslyseason on all sides with a dry rub (more on this later).

• For extra crispy crackling, brush the skin with a baking powder mixture before seasoning. This alkalizes the skin.

• Chill in the fridge uncovered overnight to let the seasoning penetrate. The dry surface also aids browning.

Choosing a Smoking Wood

One of the keys to incredible pork belly is the smoke! On your Kamado Joe, you can use different hardwoods to infuse flavor:

• Apple or Cherry for a milder, fruity sweetness

• Hickory or Oak for a robust, bacon-like smoky flavor

• Pecan for richer notes complimenting the pork

• Mesquite for an intense wood-fire taste (use sparingly)

Soak wood chips in water for 30 minutes before using for controlled smoldering. Chunks and logs can be used dry.

Seasoning for Success

Dry brining the pork belly overnight draws out moisture for crisping while allowing seasonings to penetrate deeply.

Here are some winning rub combos:

• Brown sugar + smoked paprika + garlic powder + onion powder – sweet with a touch of heat

• ** Kosher salt + cracked black pepper + rosemary + fennel** – herby and aromatic

• Ancho chili powder + cumin + oregano + orange zest – Southwestern flair

• 5-spice powder + light brown sugar + ginger + shallots – Asian inspiration

Mix up your own signature rub! Apply it generously on all sides. The fat will absorb tons of flavor.

Setting Up Your Kamado Joe

To cook pork belly low and slow, your Kamado Joe needs to hold 225-250°F steadily for hours. Here are some tips:

• Start with a full load of lump charcoal – this gives you a slow, consistent burn.

• Leave the bottom vent fully open – this maximizes airflow for clean, oxygenated flames.

• Use the top and side vents to fine-tune temperatures, make small adjustments as needed.

• Add a water pan – this helps regulate heat and adds humidity for succulent meat.

• Use a thermometer – monitor the dome and meat temps to adjust as needed.

Step-by-Step Cooking Method

Now let’s walk through precisely how to cook tender, smoky pork belly:

1. Light your charcoal and leave the bottom vent wide open.

2. Place a water pan in the grill for moisture and heat control.

3. Allow the Kamado Joe to preheat until the dome thermometer reads 250°F.

4. Add your smoking wood once the flames mellow – go for lighter smoke to start.

5. Carefully place the pork belly skin-side up on the grill grates away from direct heat.

6. Maintain 225-250°F dome temperature by adjusting top and side vents.

7. Cook for 2 hours until the meat reaches an internal temperature of 150°F.

8. Glaze the skin side at this point with your favorite sauce or glaze if desired.

9. Flip meat and cook for 2 more hours until 205°F internal doneness.

10. Transfer to a cutting board to rest for 15-30 minutes before slicing.

11. Serve the succulent pork belly with extra glaze or sauce on the side. Enjoy!

Achieving the Perfect Crispy Skin

Crackling skin is the crowning glory of pork belly! For ultimate crunch factor:

• Cut slashes across the skin before cooking – this allows fat to render.

• Coat with a baking powder and salt mixture – it expedites browning.

• Cook low with the skin up to render slowly, then finish over direct heat.

• Brush with glaze and flip 30-60 minutes before done for crisping.

• Internal temperature of 205°F ensures skin is fully rendered.

• Let rest before slicing – this firms the skin further.

With the right prep and monitoring, you can get restaurant-caliber crackling every time!

Serving Suggestions

Tantalize your tastebuds by serving the pork belly with:

• Steamed white or brown rice – complements the richness perfectly.

• Garlicky bok choy or Brussels sprouts – bright contrast.

• Spicy kimchi, sauerkraut or creamy coleslaw – cuts the fattiness.

• Homemade pickles like jalapeños, onions or cucumbers.

• Plenty of sauce options – hoisin, sriracha, sweet chili or plum.

• Fresh cilantro, sliced scallions, lime wedges.

Have fun mixing and matching different flavors and textures!

Common Pork Belly Problems Solved

1. Tough, chewy meat – Cook to higher internal temp of 205°F. Let rest longer before slicing.

2. Not smoky enough – Use more/stronger wood, chips can burn too fast. Add logs.

3. Skin not crispy – Cut skin properly, dry well, use baking powder, finish over direct heat.

4. Fat not rendering – Cook longer at low temp, check venting. Cut fat cap to help release.

5. Dries out – Cook at higher heat, add water pan, brine meat beforehand. Wrap at end.

Master the Pork Belly

Cooking tender, flavorful pork belly on the Kamado Joe is easy once you know the secrets to selecting the right cut, prepping, seasoning and smoking it perfectly. The results are well worth the effort and patience.

We hope these step-by-step instructions give you the knowledge you need to achieve porky perfection in your own backyard. Let the neighbors envy your smoky, sizzling, mouthwatering slices of heaven. You’ve got this!