- 1 lb pork belly, cubed to 1″
- 1 lb Brussels sprouts, trimmed and sliced in half
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp cumin
- 1 tsp mustard powder
- 1 tsp paprika
- 1/2 cup beer
- 2 cups Pepper Jack cheese, shredded
- El Yucateco® Red Habanero Sauce to taste
- Preheat your smoker or grill to a higher heat, between 400-425°F for roasting. Make sure your grill has a lid, you’ll be keeping it shut for the remainder of the cook.
- Place your seasoned skillet inside the grill to preheat for about 5 minutes, the surface needs to be very hot.
- Season your pork belly with the spices. Drizzle the olive oil over the Brussels sprouts and mix to evenly coat them.
- Pull out the skillet and add in the pork belly, stirring around for a minute to help them sear. Place the skillet in the over for about 5 minutes, remove, and add the Brussels sprouts. Stir everything gently to create an even layer. Allow the Brussels sprouts and pork belly to roast for about 15 minutes.
- Check on the skillet, add in the 1/2 cup of beer. Stir gently to flip the pieces which will help create an even sear. Place the skillet back in the grill for another 10-15 minutes.
- After a total of 30 minutes the Brussels should show little resistance when poked with a fork or knife. Top the skillet with the cheese, sprinkling evenly over the entire top. Close the lid of your grill and allow it to melt and bubble up for a few minutes.
- Remove the skillet when desired and allow it to cool for a few minutes. Top with El Yucateco® Red Habanero Sauce to taste.
I recommend adding wood chips or wood chunks on the coals for additional wood-fired flavor. Mesquite, Oak, or Pecan would be my top choices.
- Prep Time: 10
- Cook Time: 35
- Category: Side Dish
- Method: Grilling
- Cuisine: Side Dish
Keywords: Brussels sprouts, pork belly, roasting, grilling, spicy, habanero, hot sauce, pepper jack cheese, skillet, one pan