The Best Smoked Pork Belly Recipe
This is the best smoked pork belly recipe, hands down! Your friends and family are sure to hale your smoking skills with tasty cook.
I don’t know if you have ever tried making a pork belly before, but if you haven’t, it’s a must! There is a good reason this cut of meat is beloved the world over.
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The belly of a pig, when cooked correctly, is beyond delicious! Today, I am sharing one of our favorite ways to cook it.
Whether it is the main course or you are using it as an ingredient in something else, this is the best pork belly ever. The next time you want to wow your friends and family, share this delicious smoked pork belly with them.
Looking for a delicious appetizer that is a hit with everyone?! Be sure to check out our pork belly bites, smoked in apple juice, covered in a dry brine and slathered with our favorite BBQ sauce.
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Supplies:
- Traeger 780 Pro Smoker Grill – this is our Traeger model, it’s the perfect size for families who like to entertain! Be sure to check out all of our must have Traeger products.
- Meater Thermometer – we love this wireless meat thermometer. It connects to an app that tells you exactly when your meat is done!
- BBQ tongs
- Basting brush
- Paper towels
- Aluminum foil
- Sharp knife
- Cutting board
Smoked Pork Belly:
Ingredients:
- 6lbs pork belly
- 1/4 cup homemade rub
- 1/2 cup homemade barbecue sauce
*You can use any dry rub you like for this recipe, but our homemade barbecue rub has the absolute best flavor! It is a delicious combination of sweet brown sugar and smoky spices.
**Making barbecue sauce from scratch is a lot easier than you might think. You could also use your favorite store-bought kind.
Directions:
1. Trim excess fat from the pork belly, leaving the thick layer of fat on the bottom.
2. Pat dry with paper towel.
3. Cover the front and back of the pork in a solid layer of rub.
4. Wrap the pork belly in plastic wrap and place in the fridge on a sheet pan for at least two hours, or overnight.
5. Preheat the Traeger to 165 degrees F.
6. Place the pork belly on the bottom grill grate, fat side down.
7. Smoke for two hours.
8. After two hours of smoking, turn the Traeger up to 235 degrees F. Wrap the whole pork belly in aluminum foil, creating a leak proof packet.
9. Smoke pork belly for an additional three hours. Remove from foil.
10. Turn the Traeger up to 350 degrees F.
11. Cook for an additional 1 hour, basting every 15 minutes with barbecue sauce.
12. Remove from the grill to a cutting board, let the pork rest for 15 minutes, and slice thinly.
What to serve with pork belly:
- Potato salad
- Baked potato with all the trimmings
- Really, any style of potato is going to be excellent!
- Corn on the cob
- Roasted veggies
- Coleslaw
- Skillet cornbread
- Make pork belly sandwiches
- Pork belly tacos
Tips & tricks:
- Prepare your meat the day before you want to eat it. The next day, all you have to do is put it in the smoker.
- We find a fillet knife is the easiest for removing the top layer of fat from the pork belly.
- Place a foil pan or roasting pan under your meat to make cleanup easier. It will catch any drips and save you from scrubbing the grill grates.
- The easiest way to check for doneness is to use a meat thermometer inserted into the thickest part of the meat to confirm that a safe internal temperature has been reached. For this recipe, the pork belly should reach a temperature of at least 145 degrees F.
- Any leftover pork belly should be stored in an airtight container, in the fridge. It will keep for approximately 5 days.
- We like to buy our meat from butcher shops in our area, but you can also check your favorite local grocery store.
Check out my beef brisket, or this recipe for pork belly burnt ends.
Be sure to check out these 20+ Best Smoker Recipes on a Pellet Grill too!
If you love this smoked pork belly recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too.
Smoked Pork Belly Recipe
Ingredients
- 6 lbs pork belly
- 1/4 cup homemade rub
- 1/2 cup homemade barbecue sauce
Instructions
- 1. Trim excess fat from the pork belly, leaving the thick layer of fat on the bottom.
- 2. Pat dry with paper towel.
- 3. Cover the front and back of the pork in a solid layer of rub.
- 4. Wrap the pork belly in plastic wrap and place in the fridge on a sheet pan for at least two hours, or overnight.
- 5. Preheat the Traeger to 165 degrees F.
- 6. Place the pork belly on the bottom grill grate, fat side down.
- 7. Smoke for two hours.
- 8. After two hours of smoking, turn the Traeger up to 235 degrees F. Wrap the whole pork belly in aluminum foil, creating a leak proof packet.
- 9. Smoke pork belly for an additional three hours. Remove from foil.
- 10. Turn the Traeger up to 350 degrees F.
- 11. Cook for an additional 1 hour, basting every 15 minutes with barbecue sauce.
- 12. Remove from the grill to a cutting board, let the pork rest for 15 minutes, and slice thinly.
Video
Nutrition
I can’t wait to try this when I get back from work. Btw my boss made me do this. Happy Birthday.
ha ha thanks Nick!
Loved the flavor, cant wait to do this again
It’s so good!