If you like your meat low ‘n’ slow then the awesome crew at Dick’s Smokehouse have shared their Pit Beans recipe with us.
All you need is some pork belly, a few cupboard essentials and the delicious Dick’s Smokehouse Original Rub and BBQ Sauce, which is available to purchase from their online shop.
- 2kg bone in pork belly, 1-1.5 inch thick (Rindless)
- 50g Oil
- 1 X Red onion
- 2 x Garlic cloves
- 1 x Red pepper
- 2 x tbsp tomato purée
- 2 x tbsp Worcestershire sauce
- 2 x tbsp Cider vinegar
- 400g tin chopped tomatoes
- 400g tin Red kidney beans
- 400g tin Haricot beans
- 400g tin Pinto beans
- 500g Beef stock
1. Firstly set your BBQ/SMOKER to indirect cooking at 120oC/ 250oF.
2. If the rind is on the pork belly this needs to be removed. The temp will not be hot enough to give a nice crackling, but this can be achieved separately in an oven.
3. Cover the pork belly in Dick’s Smokehouse – Original rub, and put to one side.
4. Finely dice the onion, pepper & garlic. Sweat down in a pan, with the oil. Don’t be scared to get some colour onto the vegetables.
5. Add the Dick’s Smokehouse – Original rub and cook out the spices for 2 mins.
6. Then add the tomato purée, Worcestershire sauce and cider vinegar. Cook out for 2 mins. Add to a roasting tray that will fit in the bbq.
7. Add the chopped tomatoes, pinto, red kidney, haricot beans & beef stock to the roasting tray. Mix everything together.
8. Place next to the coals, underneath the grill where the pork belly will sit. (If the beans start to look dry during the cooking process. Add some more water)
9. Add the pork on the grill over the beans, and smoke using Harrington Woodfuel Oak chunks.
10. Cook the pork until it reaches 85oC. This will take about 4-5 hours (But go by temp not time). Take off the grill and wrap in foil. Leave to rest for 45mins – 1hr.
11. To finish the beans stir in the bbq sauce.
12. Slice the pork belly going alongside the bones. At this point you can remove the bones if you’d like.
13. Add the beans to a bowl, and lay the sliced belly on top. Serve with slaw, or a slab of bread to soak any sauce left in the bowl.