This is the most succulent, most tender smoked pork belly you'll ever have!
We're using a beautiful slab of pork belly and smoking it on the Traeger at 225 degrees for six hours, resulting in the most mouth-watering, fall-apart smoked pork belly imaginable.
Once you try this smoked pork belly recipe, you'll never go back to your old ways!
How To Make Smoked Pork Belly
This smoker recipe couldn't be much easier: we're seasoning our pork belly with Meat Church Honey Hog, letting it marinate overnight, and then smoking it low and slow on the Traeger until it reaches an internal temperature of 205 degrees.
Serve with your favorite barbecue sauce and some of our homemade coleslaw, and you've got yourself a weekend feast that's sure to please everyone the whole family.
The Ingredients
- Pork belly. A thick, fatty cut of Swift pork, perfect for smoking. We picked up this 13-pound slab at Costco. (We also made pork belly burnt ends at the same time).
- Yellow mustard. To act as a binder.
- Seasoning. We usually like to make our own rubs (like this sweet & spicy rub), but for this cook, we went with the Honey Hog rub from Meat Church.
The Directions
1. Fire up your smoker to 225 degrees. Meanwhile, trim the pork belly, paying special attention to remove any silver skin.
2. Using your sharpest knife, slice pork belly into long pieces, like the above.
3. Apply yellow mustard to the pork to act as a binder.
4. Allow the pork to rest on the counter for 15-30 minutes, so it can "sweat" out.
5. Slice the pork into more manageable pieces, about 3 inches by 3 inches, and then place onto your smoker, fat side up, which will allow the fat to render nicely.
6. Cook the pork until it reaches an internal temperature of 205 degrees internal. This should take around 6 hours.
7. Remove the pork belly from the smoker and let it rest for at least 30 minutes. Serve and enjoy!
Storage Tips
- To Store. Wrap the pork belly tightly in plastic wrap or aluminum foil and place it in an airtight container or resealable plastic bag. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To Freeze. Allow the pork belly to cool down to room temperature, then wrap it tightly in plastic wrap. Place the wrapped pork belly in a resealable freezer bag or airtight container, and store in the freezer for up to 3 months.
- To Reheat. To reheat smoked pork belly without drying it out, wrap it in foil and place it in a preheated oven at 300°F for 15-20 minutes or until warmed through. You can also reheat it in a covered pan over low heat on the stovetop, adding a splash of water or broth to keep it moist.
What To Serve With Smoked Pork Belly
- Coleslaw. A classic side dish that complements the rich, smoky flavor of the pork belly with its tangy, crunchy texture.
- Smoked baked beans. A flavorful side dish that adds a hearty and savory element to the meal.
- Smoked mac and cheese. A classic comfort food that pairs nicely with the smoky, savory flavors of the pork belly.
Recommended Tools
- Traeger Grill. I love my Traeger 780 for all things smoking, but you can use the smoker of choice.
- Meat Thermometer. I use this MEATER to keep an eye on the internal temp during the cook, and then just to be sure, I also check it with this Thermapen One at the end of the cook.
- Pellets. I've really been digging the pellets from BBQ'ers Delight.
Frequently Asked Questions
At 225 degrees, it should take around six hours to smoke a pork belly.
To get crispy skin on your pork belly, score the skin using a sharp knife, making shallow cuts in the skin, about 1/2-inch apart. Be careful not to cut into the meat. This will help the fat render and the skin crisp up.
Injecting pork belly before smoking is not necessary, but it can be done if you want to add extra flavor and moisture to the meat.
Yes, you can marinate the pork belly if you prefer, though using a dry rub will yield the best results.
Other Smoked Pork Recipes To Try
The Best Smoked Pork Belly (On The Traeger)
Ingredients
- 1 package pork belly
- 1/4 cup yellow mustard
- 1/4 cup seasoning
Instructions
- Fire up your smoker to 225 degrees. Meanwhile, trim the pork belly, paying special attention to remove any silver skin.
- Using your sharpest knife, slice pork belly into long pieces, like the above.
- Apply yellow mustard to the pork to act as a binder.
- Allow the pork to rest on the counter for 15-30 minutes, so it can "sweat" out.
- Slice the pork into more manageable pieces, about 3 inches by 3 inches, and then place onto your smoker, fat side up.
- Cook the pork until it reaches an internal temperature of 205 degrees internal. This should take around 6 hours.
- Remove the pork belly from the smoker and let it rest for at least 30 minutes. Serve and enjoy!
Hands-down the best pork belly I’ve ever had. Bang up recipe. Love the Meat Church seasoning.