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Barrel House Cooker Pork Belly Hot Dogs

Pork belly hot dogs combine the rich tenderness of pork belly with the crispy, smoked saltiness of bacon.

Recipe reposted with permission from BBQ Blogger Girls Can Grill.

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Ingredients

Barrel House Cooker Pork Belly Hot Dogs
  • 5-pounds pork belly, skin removed
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 3 tablespoons marjoram
  • 3 tablespoons sugar
  • 2 tablespoons garlic powder
  • 1 teaspoon pink curing salt
  • Hot dog buns
  • Ketchup
  • Mustard

Red Pepper Relish

  • 3 tablespoons olive oil
  • ΒΌ cup apple cider vinegar
  • 3 tablespoons sugar
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced

Directions

  1. Slice the pork belly into 1-inch by 8-inch strips. They should be about an inch longer than your buns.
  2. In a small bowl, combine the spices. Rub all over the pork belly strips. Place on the Barrel House Cooker grill grate over a large platter or pan. Place in the refrigerator uncovered for 8-12 hours.
  3. Heat the Barrel House Cooker according to manufacturer's instructions and set the vent to match your elevation. Place the grill grate in the top section of the barrel. Close the lid, and smoke at 250-275F degrees for 2 1/2 to 3 hours or until the temperature of the meat reaches about 200F degrees.
Pork Belly on BHC
Pork Belly Grilling
  1. Open the bottom vent all the way. Open the lid slightly to allow air to flow through. This will heat the cooker up to about 400F degrees. Continue cooking the pork belly for 10 more minutes to get it nice and crispy.
  2. Serve on a hot dog bun with ketchup, mustard and red pepper relish.
  1. Whisk together the olive oil, vinegar, sugar, salt and pepper. Stir in the peppers, shallot and garlic.
Finished BHC Pork Belly Hot Dogs