Barbecued Duroc Pork Belly

Adapted by
Yield: 1 pork belly


Dry Rub
(Yield 3 cups)
1 cup kosher salt
¼ cup garlic powder
1 tablespoon ground cumin
½ cup dark brown sugar
1 tablespoon cayenne
2 tablespoons cinnamon
1½ cups ground coffee beans
¼ cup freshly ground black pepper
Duroc Pork Belly
1 Asian-cut Duroc pork belly


For the Dry Rub:
In a large airtight container, combine the salt, garlic powder, cumin, brown sugar, cinnamon, coffee, and black pepper. Store in a cool, dry place.

To Duroc Pork Belly:
Heat smoker to 220°F. Generously rub Duroc pork belly with Dry Rub. Cook in the smoker for about 5 hours and then check the internal temperature. The center should reach 180°F, and the meat should be extremely tender and falling apart. When finished cooking, remove bellies from smoker and rest 15 minutes. Slice against the grain.