Smoked Pork Belly – the most tender and juicy pork you will ever have! It is cooked low and slow on the smoker and seasoned with a delicious rub. Super easy, you will wonder why you have never tried it before!
I am going to be completely honest with you. When my husband first brought home a slab of pork belly I was nervous. I have had pork belly in a couple restaurants before and the layer of fat has always turned me off. So I didn’t know what we were going to do with it and if I was going to like it at all.
After some research we came up with a few recipes to try, and this smoked pork belly recipe one of the best ways I have ever had pork cooked. Needless to say, we have purchased more pork belly’s since, and it is now a staple in our summer rotation!
What Is Pork Belly
Pork Belly is a boneless fatty cut from the underside of the pig. It is most commonly cured and used for bacon in the US. It is very popular in countries all over the world, used in many different ways. In Chinese cuisine it is cut into cubes and braised until it is super tender. In Italy it is what pancetta is made from. So many different countries have unique ways of using it. Usually pork belly is a relatively inexpensive cut of meat, so it is great to buy and use a few different ways.
Where To Buy Pork Belly
We almost always buy ours at Costco. You can usually buy a slab that is between 8-14 pounds. It is very easy to divide up and then store in the freezer for later, or use for a large gathering.
Often times you can find pork belly in Asian markets, but it is usually cut into smaller pieces, not a whole slab. But it is worth talking to them to see if they can order larger pieces if you don’t have a Costco near you. You can also talk to your local butcher, they have access to a lot more cuts of meat than they stock in the case.
How To Smoke Pork Belly
- The first step is to score your pork belly. Start at one end and make diagonal cuts every 2 inches thru the fat, just to the meat. Rotate the pork 90 degrees, and do the same thing the other direction. You end up with 2 inch diamonds cut into the fat. This allows the fats to melt easier and become more tender in the cooking process.
- Season generously with your favorite rub. I used our Dry Rub for Ribs seasoning blend because it works so well with pork.
- Let the pork sit out at room temperature while you get the smoker ready. Heat to 225 degrees F. Whenever I am cooking with pork I like to use apple wood chips.
- Place the meat on the smoker, fat side up and close the lid. Every hour you can spritz the meat with apple juice. This helps to keep the meat super moist, but also gives it a darker, but slightly softer crust. This step is optional. We have done it with and without spritzing and enjoyed both.
- Once the meat reaches 165°, wrap with foil or butcher paper and pour in a little more liquid. Wrapping will help move things along, and have the meat push through the stall faster.
- Cook until the meat reaches 195°.
- Remove from the smoker and serve!
How Long To Smoked Pork Belly
Just like when you are smoking any type of meat, the time it takes can vary drastically from one time to the next. It really depends on the thickness of your meat as well as how steady your smoker keeps the temp. I find that it usually takes about 10 hours from start to finish for a 4-5 pound piece of pork belly.
The key to telling when it will be done is to use a thermometer probe, so you can always see the temp. I use this one from Thermoworks, which tracks both the meat and the smoker temp, for everything with grilling or smoking and love it! I like to take the pork belly off the smoker when the thermometer reads 195°.
How To Serve Pork Belly
When pork belly comes off the smoker it is so juicy, tender, and delicious. There are so many ways you can enjoy it.
- Cut into cubes and make pork belly tacos
- Shred it for the most delicious pulled pork ever!
- Top with sauce and enjoy it on its own
- Put on a bun for a pork sandwich
- Top baked potatoes to them a meal
- Leftovers make a great filling for quesadillas
Slather on your favorite barbecue sauce and it is complete heaven. This smoked pork belly recipe is such a simple thing to make, and you will get the most outstanding results. You just have to be willing to sit at home, maybe enjoy a drink or two and man the smoker for a few hours.
More Delicious Smoked Recipes
What To Serve With Pork Belly
- Best Cornbread Recipe
- Homemade Baked Beans
- BLT Pasta Salad
- Apple Cranberry Coleslaw
- Classic Potato Salad
- 4 pounds pork belly
- 1/3 cup favorite Dry Rub
- Apple Juice (or water)
- Place pork belly on a large cutting board. Start at one end and make diagonal cuts every 2 inches thru the fat, just to the meat. Rotate the pork 90 degrees, and do the same thing the other direction. You end up with 2 inch diamonds cut into the fat.
- Generously season all sides of the pork with the rub.
- Let the pork sit out at room temperature while you get the smoker ready. Heat to 225 degrees F.
- Place the meat on the smoker, fat side up and close the lid.
- Every hour spritz the meat with apple juice.
- Once the meat reaches 165 degrees F, wrap with foil and pour about 1/2 cup of apple juice in with the meat and seal.
- Cook until the meat reaches 195 degrees F.
- Remove from the smoker and serve!
Amount Per Serving Calories 677Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 29gCholesterol 191mgSodium 214mgCarbohydrates 4gFiber 0gSugar 3gProtein 52g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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