Pork Belly Po' Boy

See the video here!

1 Skinless Pork Belly

1 Gallon Apple Juice

6 ounces Yellow Mustard

12 Hoagie Rolls

Beefsteak Tomatoes

Loose Leaf Lettuce

1Bottle of your Favorite Barbecue Sauce

Rub

1 cup Brown Sugar

½ cup Tomato Powder

½ cup Smoked Paprika

¼ cup Kosher Salt

¼ cup Coarse Ground Black Pepper

¼ cup Butter Powder

¼ cup Molasses Powder

¼ cup Garlic Powder

¼ cup Onion Powder

¼ cup Chili Powder

¼ cup Old Bay Seasoning

1 tblspn Dry Mustard

½ tblspn Cayenne Pepper

Coat all surfaces of your pork belly with the yellow mustard. Then cover with a coating of the rub.  

Place a aluminum foil roasting pan under your grates and fill with 1/2 gallon of the apple juice.  Check this after 2 hours and add, as necessary, to bring back to original level.

Place your pork belly on the side away from your firebox with the fat side down. 

Add some apple and cherry wood to your fire for smoke at the beginning of the cook.  Smoke for 4 hours at 250° F.

After four hours remove the pork from the grill and remove the pan from under the grates.

Place the pork in the pan meat side down and seal with aluminum foil.  Cook for a further 1 1/2 hours.  Internal temperature should be 190-195° F.

After cooking time is up remove to a cutting board and allow to rest for 30 minutes.

Cut into strips the width of your rolls and cut those strips in half.  

Place on the roll with tomato and lettuce.  Top with your favorite barbecue sauce.  Enjoy!