Smoked Pork Belly
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.
Servings: 6
Calories: 1714kcal
Ingredients
- 4-5 lbs pound pork belly, skin removed
- 1/4 cup yellow mustard
Homemade Seasoning Rub:
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon cumin
Homemade BBQ Sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
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.
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
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
