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Smoked pork belly should be full of flavor and melt-in-your-mouth. This Smoked pork belly
recipe will have you questioning why you ever bought bacon at your local grocery store — it’s
finger-licking good.
Pork belly is uncured, unsmoked bacon with juicy layers of fat wrapped around the meat. When
cooked properly, it can easily become one of the most requested dishes at your family get-
together.
To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare it
properly.
Where Can I Get Pork Belly?
You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sam’s Club.
You can purchase pork belly with the skin/rind removed, or you can purchase it with it in tack. I recommend buying it already removed to save you a step in the kitchen. Having the rind removed allows the smoke and flavors to penetrate the meat more thoroughly.
How Do I Remove the Skin
To remove the skin, grab a paper towel and choose a “lose” corner of the skin. Grab the skin with the paper towel and pull the skin back lightly. Using a filet knife, place multiple minor cuts throughout the skin to remove it easily.
How to Make Smoked Pork Belly
Once the skin has been removed, take your filet knife and slice scores through the pork belly’s fat — just the fat, not the flesh — into a crosshatch along the entire layer of fat.
Place the pork belly to the side and prepare your rub to the side.
Mix the sweet paprika, ground pepper, dry mustard, chili powder, garlic powder, and cayenne pepper and rub a liberal amount all over the fat layer of the pork belly. Cover the pork belly and place it in the refrigerator for 24 hours.
An hour before smoking the meat, remove the pork belly from the refrigerator and bring it to room temperature.
Ready for the Smoker
When you’re ready to start smoking the pork belly, preheat your smoker to 225°F. Add your woodchips. I recommend cherry or applewood for pork belly.
Before placing the pork belly on the smoker, fill an aluminum drip pan with a few inches of water and place it under the grates of the smoker to catch the drippings.
Place the pork belly fat side up on the grates and smoke it until it reaches 165°F internally. I use a ThermoPro digital meat thermometer. This usually takes three to four hours.
Once the smoked pork belly reaches 165°F, remove it from the smoker and let it rest for at least 15 minutes.
How to Serve Smoked Pork Belly
Smoked pork belly can be sliced and served right away, with sides like coleslaw or this smoked corn on the cob.
Or
Smoked pork belly can be chilled, sliced, and then crisped on the grill or in a pan. Serve the pork belly on a roll with some barbecue sauce paired with classic fries.
The options don’t stop there. Smoked pork belly is even phenomenal for breakfast. Serve the smoked pork belly with some eggs, potatoes, and toast for a BBQ breakfast meant for a king.
How do you make burnt ends?
You are in luck, because I have a step-by-step mouthwatering recipe for pork belly burnt ends that you will definitely want to check out!
Looking for other smoked pork recipes?
- Smoked Pork Tenderloin – With a Sweet and Spicy Kick!
- Smoked Pork Butt (Pork Shoulder) – Techniques and Injection Recipe
- Smoked Pork Chops – Juicy and Never Dry
Smoked Pork Belly
Ingredients
- 5-6 pounds pork belly
- Seasoning Rub
- ¼ Cup Sweet Paprika
- 2 Tablespoons Ground Black Pepper
- 2 Tablespoons Dry Mustard
- 1 Tablespoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Cayenne Powder
Instructions
- Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
- Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer.
- Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.
- Remove the pork belly from the refrigerator at least an hour prior to smoking to bring it to room temperature.
- Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
- Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours.
- Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.
- It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grill or pan fried for a few minutes on each side.
