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• Step 1

  Liberally season both sides of the pork belly with Traeger Pork & Poultry rub or salt and pepper.

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  • 3 Pound Pork Belly, skin removed & scored

  • 2 Tablespoon Traeger Pork & Poultry Rub or salt and pepper

• Step 2

  When ready to cook, set the Traeger grill to 180 and preheat with lid closed. Place the seasoned pork belly fat side up on the grill grate and close the lid. Smoke for 2 hours.

  02:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 3

  In a large dutch oven, combine the apple juice, apple cider vinegar, brown sugar and bourbon. Remove the pork belly from the grill and place in the dutch oven. Cover the dutch oven with the lid, return to the grill and turn the temperature setting up to 275 degrees.

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  • 2 Cup unfiltered apple juice

  • 1/2 Cup apple cider vinegar

  • 1/2 Cup brown sugar

  • 1/2 Cup bourbon

• Step 4

  Cook for an additional 2 hours, or until the pork is tender and shreds easily with a fork. Drain excess liquid from the dutch oven and set aside. Shred the pork belly, removing any excess fat.

  02:00

  275 ˚F / 135 ˚C

• Step 5

  Stir the shredded pork belly into the beans, BBQ sauce, brown sugar, mustard and 1/2 cup of the reserved cooking liquid. Cover with the lid and return to the grill. Cook for 2 more hours.

  02:00

  275 ˚F / 135 ˚C

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  • 3 Can Pinto Beans, 16oz can, drained and rinsed

  • 2 Can Kidney Beans, 16oz can

  • 2 Cup Traeger BBQ Sauce

  • 1/4 Cup brown sugar

  • 2 Tablespoon yellow mustard

• Step 6

  We like our beans thick, but feel free to add additional BBQ sauce as necessary if you like a thinner sauce. Serve as a side with your favorite BBQ fare. Enjoy!