Smoked Pork Belly
Smoked pork belly delivers outrageously tender results on your backyard smoker grill. Perfect for making burnt ends, banh mi sandwich fillings, taco fillings, or just simple pork slices to enjoy on their own.
Servings: 6
Ingredients
- 3 lb pork belly no skin and uncured
Dry Rub Seasoning
- 2 tbsp smoked paprika
- 2 tsp cumin
- 2 tbsp chili powder
- ½ cup brown sugar
- ½ tsp dried onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking. Add applewood chunks to the coals.
- Use a fillet knife to score the pork belly in a crosshatch pattern, only slicing the fat and not reaching the meat.
- Combine the dry rub ingredients in a small bowl, using a fork to remove or crush any lumps that may have formed.
- Apply dry rub generously to the pork belly, covering all sides and working it into any creases and also the crosshatch cuts
- Place pork belly on smoker grates. Close lid and smoke until the pork’s internal temperature reaches 165°F (74°C), about 4-6 hours. Use a digital meat thermometer for accurate measurements.
- Remove pork belly from the smoker. Tent in foil and rest for at least 10 minutes.
- Slice to serve and enjoy.