Pulled Pork Belly

3 h +

2/3

Prepare the Kamado BONO grill for indirect cooking: light the charcoal using a fire starter. After a few minutes, place the two-zone cooking system with deflectors in the lower position, put on the stainless steel cooking grate, and wait until the temperature rises to 110°C. Adjust the top and bottom air vents to maintain a steady temperature. Place a water pan above the deflectors to catch the dripping fat.
Using a sharp knife, make shallow cuts (up to the meat) across the skin, spacing them about 1.5 cm apart. Rub the meat thoroughly on all sides with SPG seasoning (Salt, Pepper, Garlic).
Add smoking wood chunks to the charcoal in the grill. Smoke the meat at 110°C for 3–4 hours until the internal temperature reaches 74°C.
Wrap the meat tightly in foil and pour in a glass of dark beer. The foil must be completely sealed to prevent any liquid from leaking—if necessary, use double foil. Cook the wrapped meat for another 1–3 hours (depending on the thickness of the piece) until the internal temperature reaches 95–97°C.
Remove from the grill and let it rest in the foil for 30 minutes. Unwrap the meat carefully without pouring out the juices. Pull the meat apart, including the skin (use a knife if needed). Pour the juices from the foil over the pulled meat and gently mix.