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–+ servings

Smoked Chocolate Mole Pork Belly

Russell Bird
Try this recipe when you’re looking to push the limits of what BBQ can be. It's perfect for tacos, bowls, or served all on its own. The chocolate mole rub brings that balance of smoke, spice, and sweetness—making this pork belly dish a true showstopper.
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Prep Time 5 minutes
Cook Time 3 hours
Course Lunch, Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Louisiana Grills 800 Premier
  • Hickory Wood Pellets
  • You Need a BBQ Cutting Board
  • Yonedas Okami Chef Knife
  • Aluminum foil

Ingredients
  

  • 3 lbs Pork Belly Skin Removed
  • 1 cup Yonedas Jacek Chocolate BBQ Rub

Instructions
 

  • Preheat smoker to 275°F
  • Cut pork belly into 1” strips
  • Season all over with Yonedas Chocolate BBQ Rub
  • Smoke for 2 hours, flipping every 40 minutes
  • Wrap in foil (2–3 strips per pouch), return to smoker for 1 hour
  • Rest for 15–20 minutes
  • Slice and serve hot as tacos, bowls, or a main dish
Keyword different, impressive