Whole Pork Belly - 5 lbs.
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Not eligible for shipping to CanadaRoegels’ smoked pork belly (think uncured bacon) is slow-smoked for 12 hours in oak-burning pits. Covered in a thin layer of salt and pepper, this moist and juicy pork belly offers a rich taste of bacon infused with true Texas barbecue flavor!
Pitmaster Russell Roegels spent more than 20 years smoking meat at renowned BBQ joints including Bodacious BBQ before opening Roegels Barbecue along with his wife Misty in 2014. Roegels’ ‘cue is Texas through-and-through: He coats Prime briskets in a layer of just salt and pepper before slowly smoking them over post oak for 18 hours, spare ribs are rubbed with a special seasoning blend before hitting the smoker and emerge tender and juicy, and sausages are made with a blend of beef and pork. No matter what you try, one bite and you’ll understand why Roegels was named one of Texas’ 50 Best Barbecue Joints by Texas Monthly.
This package serves approximately 10 people and includes a 5 lb. Whole Pork Belly
- Each pork belly measures approximately 10″ × 10″ × 1″
- Choose to add a bottle of Regular Barbecue Sauce (8 oz.)
- BBQ ships frozen with ice packs, may thaw in transit
- All meats are fully cooked and vacuum-sealed to preserve moisture and lock in flavor
- Upon arrival, place in the fridge if you plan to enjoy within 4 days
- If you plan to enjoy it at a later date, place it in the freezer and enjoy it within 6 months
- The meat should be completely thawed prior to heating in the oven.
To Serve
- The meat should be completely thawed prior to heating in the oven
- Preheat oven to 350°F
- Remove from plastic, wrap it in foil, place in a pan
- Heat in the oven for up to 2 hours or until internal temperature reaches 165°F.
Pork Belly – Salt, Pepper, Garlic, Chili Powder
“One of the Top 50 BBQ Joints in Texas” - Texas Monthly
“One of the Top 50 BBQ Joints in Texas” - Texas Monthly
Pitmaster Russell Roegels spent more than 20 years smoking meat at renowned BBQ joints including Bodacious BBQ before opening Roegels Barbecue along with his wife Misty in 2014. Roegels’ ‘cue is Texas through-and-through: He coats Prime briskets in a layer of just salt and pepper before slowly smoking them over post oak for 18 hours, spare ribs are rubbed with a special seasoning blend before hitting the smoker and emerge tender and juicy, and sausages are made with a blend of beef and pork.
But Roegels’ creativity knows no bounds. He’s also brining and smoking up pastrami-spiced briskets, smoking pork bellies for 12 hours, and even making boudin by hand. No matter what you try, one bite and you’ll understand why Roegels was named one of Texas’ 50 Best Barbecue Joints by Texas Monthly.
