Smoked Pork Belly Recipe
This smoked pork belly recipe is seasoned with barbecue rub, smoked low and slow over cherry or apple wood, then wrapped until perfectly tender. Slice it for dinner, cube it into burnt ends, or save the leftovers for breakfast.
Servings 12
Equipment
- Smoker
- Digital meat thermometer
- Sharp knife
- Large cutting board
- Aluminum foil, butcher paper, or foil pan
Ingredients
- 1 whole pork belly 9 to 13 pounds, skin removed
- ¼ cup Jeff's Barbecue Sauce or yellow mustard as a binder
- ½ cup Jeff's Original Rub
- ½ cup Jeff's Texas Style Rub optional
Instructions
- Preheat the smoker to 225°F (107°C).
- Remove the skin if necessary and score the fat cap in a crosshatch pattern about ¼ inch deep.
- Apply a light coating of barbecue sauce or mustard and season generously with your favorite barbecue rub.
- Repeat the seasoning process on the meat side.
- Place the pork belly fat side up on the smoker and cook until it reaches about 160°F (71°C) and develops a rich mahogany color.
- Wrap tightly in foil, butcher paper, or a foil pan covered with foil.
- Continue cooking until the internal temperature reaches 195 to 200°F (90 to 93°C) and the probe slides in with very little resistance.
- Rest for at least 15 minutes before slicing and serving.
Notes
Cook to tenderness rather than strictly by time.
Cherry and apple are my favorite woods for this recipe.
For sliceable pork belly, cook to about 198 to 200°F (92 to 93°C).
For pulled pork belly, cook closer to 205 to 207°F (96 to 97°C).
Leftovers are excellent in tacos, ramen, breakfast sandwiches, and macaroni and cheese.