This smoked pork belly recipe will be your new favorite thing to make with your smoker because it's so easy and utterly delicious! With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is!
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Instructions
Preheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your pork belly in a crosshatch pattern (be careful to only cut the fat, not into the meat).
Sprinkle the pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cuts.
Once preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).
(optional) After 1 ½ hours, spritz the pork belly with the apple cider vinegar mixture every 30 minutes until done. (*See note).
Remove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.
Thinly slice the smoked pork belly and serve.
Notes
1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly.
If purchasing your pork belly from a butcher, you can ask them to remove the skin for you.
If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly.
For added flavor, you can place your seasoned pork belly on a rack and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless!
Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz).
If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.
To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days.
To freeze: Wrap pork belly tightly in foil or clingwrap then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Thaw frozen pork belly in the fridge before reheating.
To reheat: The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy.