Smoked Pork Belly
This smoked pork belly recipe produces thick, mahogany-barked slabs with a pink smoke ring and melt-in-your-mouth layers of rendered fat. Seasoned with a sweet-savory dry rub and smoked low and slow at 225°F, it's the low-and-slow cook that rewards patience with unforgettable results.
Equipment
- Smoker offset, kettle, pellet, or electric — any style works
- Probe thermometer instant-read or leave-in for monitoring internal temp
- Heavy-duty aluminum foil for wrapping at 165°F
- Spray bottle filled with apple juice for spritzing
- Sharp chef's knife for scoring the fat cap and slicing
Ingredients
Pork Belly
- 4 pounds pork belly slab skin removed, even thickness throughout
Dry Rub
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper coarsely ground
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper adjust to taste
For the Cook
- 1/4 cup apple juice for spritzing and wrapping
- 2 chunks apple or cherry wood or a 50/50 blend of both
Instructions
- Score the fat cap: Using a sharp knife, cut a crosshatch pattern into the fat cap — cuts 1 inch apart and about 1/4 inch deep. Be careful not to cut too deeply into the muscle.
- Apply the dry rub: Mix all dry rub ingredients together. Apply generously to all sides of the pork belly, working the rub into the scored fat cap. For best results, refrigerate uncovered on a wire rack overnight.
- Preheat smoker: Set your smoker to 225°F. Add apple wood, cherry wood, or a blend of both. Wait until the temperature is stable and producing clean, thin smoke.
- Place pork belly fat side up: Set the slab on the smoker grates fat side up. Insert a probe thermometer into the thickest part of the meat, avoiding the fat layer.
- Smoke to 165°F: Smoke at 225°F, spritzing with apple juice every 60 to 90 minutes. Maintain consistent temperature throughout. This phase takes approximately 4 to 6 hours.
- Wrap in foil: When the internal temperature reaches 165°F, remove the pork belly from the smoker. Place on a double layer of heavy-duty foil, pour in 1/4 cup apple juice, and wrap tightly.
- Continue to 200°F: Return the wrapped pork belly to the smoker at 225°F. Cook until the internal temperature reaches 195-203°F and a probe slides in with almost no resistance. This takes approximately 1 to 2 additional hours.
- Rest: Remove from smoker and crack the foil open slightly. Rest for at least 30 minutes, up to 1 hour, before slicing.
- Slice and serve: Slice the pork belly about 1/4 inch thick across the grain. Serve immediately.
Notes
Wood tip: An apple-cherry blend produces both great flavor and a beautiful dark mahogany color on the bark. Hickory works well but can overpower on long cooks — use sparingly or blended with fruitwood.
No-wrap option: Skip the foil wrap and smoke all the way to 200°F uncovered for maximum bark. Spritz more frequently and expect 1 to 2 extra hours of cook time.
Pork belly burnt ends: After slicing, cut some pieces into 1-inch cubes, toss with your favorite BBQ sauce and a drizzle of honey, and return to the smoker at 275°F for 30 minutes until glazed.
Storage: Leftover smoked pork belly keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 15 minutes, or slice thin and sear briefly in a hot skillet.