How to Smoke Pork Belly & Chorizo in a Cook & Hold Oven

Slowly braise overnight in your Alto-Shaam cook & hold smoker to have moist and smoky pork. cooking overnight gives you 1 menu item done when you come in to start your shift.

318 Views 2 Likes
How to Smoke Pork Belly & Chorizo in a Cook & Hold Oven Recipe
10 Steps
Ingredients
Embed
1
Rub both sides of meat with cure

Rub both sides of meat with cure

2
Chop herbs

Chop herbs

Recommended For You
3
Combine chorizo, onions, garlic and tomatoes

Combine chorizo, onions, garlic and tomatoes

4
Coat both sides of the meat

Coat both sides of the meat

5
Add herbs

Add herbs

6
Place in heated alto-Shaam cook & hold smoker

Place in heated alto-Shaam cook & hold smoker

7
Add soaked wood

Add soaked wood

8
Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.

Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.

9
This is how it will look the next morning

This is how it will look the next morning

10
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments