Smoked Pork Belly is one my favorite cuts of pork to smoke because of the delicious smoky flavor. The pork belly smokes tender and juicy with simple ingredients.

Sliced Smoked Pork Belly on a white platter
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If you have tried our Smoked Brisket, Smoked Chicken Thighs, Smoked Ham Steak, Smoked Bologna or Poor Man’s Beef Burnt Ends then you are going to love this smoked pork belly. Making smoked recipes is perfect for any occasion.

If you are new to using your smoker, make sure to check out these Smoker Recipes for Beginners.

Why We Love This Recipe

Smoked pork belly taste amazing with the homemade dry rub seasoning blend and the Homemade BBQ Sauce. The pork is tender and loaded with natural juices.

We love making this ahead of time and enjoy it all week or when we are feeding a crowd.

Ingredients

Ingredients - Pork Belly, mustard, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cumin, ketchup, apple cider vinegar, Worcestershire Sauce
  • Pork Belly – Remove Skin before smoking
  • Brown Sugar – Learn How to Make Homemade Brown Sugar
  • Smoked Paprika – You can also use regular paprika
  • Garlic Powder – If you are out, check out these Garlic Powder Substitutes
  • BBQ Sauce – You can make the Homemade BBQ Sauce or use Jar BBQ Sauce

Scroll to the bottom for the full recipe in the recipe card.

How to Make Smoked Pork Belly

In a bowl the dry rub seasoning are added

Step 1 – In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cumin to create the homemade seasoning rub.

Pork Belly on a baking sheet topped with a dry rub seasoning and yellow mustard

Step 2 – Rub the yellow mustard all over the pork belly, then generously apply the homemade seasoning rub, pressing it into the meat. Cover the pork belly and refrigerate overnight.

  • Step 3 – Preheat the smoker to 225°F. Remove the pork belly from the refrigerator and let it come to room temperature.
  • Step 4 – Place the pork belly in the smoker on the grill grate and smoke for 6-8 hours, or until the internal temperature reaches 195-200°F. The meat should be tender and easily pull apart.
Homemade BBQ Sauce ingredients in a sauce pan with a whisk

Step 5 – While the pork belly is smoking, prepare the homemade BBQ sauce. Simmer over low heat for 15-20 minutes, stirring
occasionally, until the flavors have blended together. Remove from heat and set aside.

Pork Belly on a cutting board

Step 6 – Once the pork belly reaches the desired internal temperature, remove it from the smoker and let it rest for 15-20 minutes. Rest on a cutting board or a wire rack.

  • Step 7 – Slice the smoked pork belly into 1/2-inch thick pieces with a very sharp knife. Serve with the homemade BBQ sauce on the side.

Expert Tips

  • Prepare Pork Belly – Removing the skin from the pork belly allows the seasoning rub to penetrate the meat more effectively. If you prefer to keep the skin on, score it with a sharp knife to help the rub adhere better.
  • Simmer Sauce – If you prefer a thicker BBQ sauce, you can simmer it for a bit longer to reduce and thicken it further.
  • Marinating Pork Belly – After applying the dry rub and mustard mixture marinate the pork belly overnight for the best flavor.
  • Meat Thermometer – To ensure that the pork belly is fully cooked, use a meat thermometer to check the internal temp.
Slice pork belly

Serving Suggestions

Smoked pork belly can be served with many different side dish recipes. We love to smoke our side dishes for an easy clean up. We recommend Smoked Baked Potatoes and Smoked Asparagus for a complete meal idea.

You can also top the pork belly with barbecue sauce and serve with Smoked Potato Salad. You can even dice up the pork belly and make pork belly burnt ends.

Frequently Asked Questions

How Long Does it Take to Smoke Pork Belly?

Cooking time will vary depending on the size of your pork belly. But we smoked ours for about 6 hours at the temperature of 225 degrees.

Why is My Smoked Pork Belly Tough?

One of the main reason pork belly gets tough is because of cooking to long or at an high temperature. Make sure to cook it until the internal temperature reaches 200 degrees. This result in a tender cut of meat every time.

What is the Best Wood Chips to Use?

You can use any wood chips that you prefer. We recommend cherry wood for smoking pork belly but other suggestions are hickory, pecan, maple or apple wood chips. You can also combine wood chips for even more flavor.

Storing and Reheating Tips

  • Storing – Store the leftover pork belly in an airtight container in the refrigerator. We like to go ahead and slice the pork so it is easy to reheat and divide the meat into individual servings.
  • Freezing – This pork belly freezes great in a freezer safe container. Slice the pork belly and wrap in plastic wrap and aluminum foil. Then store in a freezer ziplock bag and freeze for up to 3 month. Thaw in the fridge overnight when ready to serve.
  • Reheating – For best results, we think it is best to reheat in the oven in a baking dish. But you can reheat in the microwave.
Smoked Pork Belly on a cutting board sliced

More Smoked Pork Recipes

If you make this Smoked Pork Belly Recipe, please leave us a comment or a star review. We love to hear from you.

Smoked Pork Belly

5 from 1 vote
Smoked Pork Belly is one my favorite cuts of pork to smoke because of the delicious smoky flavor. The pork belly smokes tender and juicy with simple ingredients.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Cuisine American
Course Main Course
Calories 1714

Ingredients

  • 4-5 lbs pound pork belly, skin removed
  • 1/4 cup yellow mustard

Homemade Seasoning Rub:

Homemade BBQ Sauce:

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Instructions

  • In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cumin to create the homemade seasoning rub.
  • Rub the yellow mustard all over the pork belly, then generously apply the homemade seasoning rub, pressing it into the meat. Cover the pork belly and refrigerate overnight.
  • Preheat the smoker to 225°F. Remove the pork belly from the refrigerator and let it come to room temperature.
  • Place the pork belly in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195-200°F. The meat should be tender and easily pull apart.
  • While the pork belly is smoking, prepare the homemade BBQ sauce. In a medium saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Simmer over low heat for 15-20 minutes, stirring occasionally, until the flavors have blended together. Remove from heat and set aside.
  • Once the pork belly reaches the desired internal temperature, remove it from the smoker and let it rest for 15-20 minutes.
  • Slice the smoked pork belly into 1/2-inch thick pieces and serve with the homemade BBQ sauce on the side.

Recipe Notes

Removing the skin from the pork belly allows the seasoning rub to penetrate the meat more effectively. If you prefer to keep the skin on, score it with a sharp knife to help the rub adhere better.
If you prefer a thicker BBQ sauce, you can simmer it for a bit longer to reduce and thicken it further.

Nutrition Facts

Calories 1714kcal, Carbohydrates 36g, Protein 30g, Fat 161g, Saturated Fat 59g, Polyunsaturated Fat 17g, Monounsaturated Fat 75g, Trans Fat 0.002g, Cholesterol 218mg, Sodium 1821mg, Potassium 900mg, Fiber 2g, Sugar 28g, Vitamin A 1981IU, Vitamin C 4mg, Calcium 73mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Grill on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. From the Best Blackstone recipes, to grilling, and easy smoker recipes, together we are going to cook real food, with easy ingredients… for real families!

5 from 1 vote

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Comments

  1. Kasey Harris says:

    5 stars
    This pork belly turned out with amazing flavor!