Red Dawg Apache Pulled Pork Belly

Sauces -

Red Dawg Apache Pulled Pork Belly

Prep Time: 0.15 Hours
Total Time: 2.3 Hours
Servings: 6 Person(s)

2kg Pork belly, bone in.
1-2 tbsp each of sea salt, coarse black pepper and fennel seeds
2 tbsps each of Red Dawg Apache hot sauce and cider vinegar
Brioche rolls, pickles, hot links, slaw etc.
Red Dawg Apache sauce to serve

Set up your BBQ for low to moderate temperature direct cooking with the lid on. Score the skin of the pork belly with a sharp knife, and rub all over with the salt, pepper and fennel. Place on the BBQ with the lid on, skin side down. You can add a few smoking wood chips to the coals if you want a smoky flavour, I added cherry wood. Leave for an hour or two until the skin starts to puff up and form crackling, depends on how hot your cols are, do not allow to burn. Turn over so the ribs are facing down and cook until meat in the centre of the belly has reached 95 deg C, use digital temperature probe to check this. This is the temperature the meat pulls apart at. Allow to rest for 10-15 minutes with a cover of foil. Then remove the crackling with a sharp knife. Pull the meat apart with two forks. Mix up the Red Dawg Apache and vinegar, and dress through the pulled pork. Load up a toasted brioche roll with pulled pork, add a slice of the crackling, add further sauce, pickles etc.

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