Smoked Pork Belly

5 from 1 vote

Smoked pork belly is an irresistible combination of smoky, sweet flavors with a hint of spiciness. You can enjoy it by crisping it up and serving it in sandwiches, tacos, or salads!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

2.5-3 pounds pork belly

Sweet Pork Dry Rub

¼ cup light brown sug
1 tablespoon paprika
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 tablespoon coarse salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground black pepper

Instructions

Preheat smoker to 225 using apple, cherry, hickory, pecan or maple wood.
Prepare the dry rub by adding all of the ingredients into a small bowl and stirring together to combine.
Pat the pork belly dry and lay on a large baking sheet or cutting board.
Evenly sprinkle the dry rub on all sides of the pork belly, using your hands to gently press into the meat to help it stick.
Lay the pork belly directly on the grates of the smoker.
Smoke for 2.5-3 hours or until the internal temperature reaches 200 degrees F.
Allow to rest for 15-20 minutes. Eat immediately or pan-fry it for a few minutes on each side to make it crispy before serving.

Notes

Pork Belly: If you're using a whole cut you will want to remove the skin and score the fat. The cook time might be longer depending on the thickness of the cut.

Storage: Store leftover smoked pork belly in an airtight container in the refrigerator for up to two weeks.

Freezer: allow the pork to cool down after cooking. Then wrap in plastic wrap and a layer of foil. Store in a sealed freezer bag or freezer-safe container. Freeze for 3-6 months. To thaw, remove from the freezer and place in the refrigerator overnight.

Reheating: cover the meat with some foil and bake in the oven at 275 degrees F until warm, approximately 30 minutes.

Nutrition