Ingredients
- 3.5 pounds pork belly cut into long slices
- 2 tbsp mayonnaise as a binder
- 1/4 cup BBQ rub
Instructions
- Remove any excess fat and silver skin from the pork belly, then cut it into long slices for even cooking.
- Apply a thin layer of mayonnaise to all sides of the pork belly, ensuring it is fully coated.
- Generously season the pork belly with BBQ rub, then let it rest for at least 15 minutes while preheating the smoker to 250°F.
- Place the seasoned pork belly slices on a wire rack to allow smoke to circulate evenly and to keep the smoker clean.
- Add the wire rack to the smoker and cook at 250°F until the internal temperature reaches 205°F, which should take about 5 hours.
- Once done, remove the pork belly from the smoker and let it rest for at least 10 minutes before serving. Slice and enjoy.
Notes
- Portion your pork belly. I grabbed a 10 lb. slab of pork belly from Costco. Instead of just smoking the whole thing, I portioned it out so I could make a few different recipes, including pork belly burnt ends and homemade bacon. Trust me, 10 pounds is a LOT of pork belly—you can definitely create multiple meals out of one slab.
- Give yourself time. To be safe, I would build-in at least 7 hours if you're smoking this for a big crowd and you need to be "on time". The temperature of the pork ends up stalling on the smoker, and always ends up taking longer than you think. This is a very simple recipe, but it takes a lot of time.
- Sauce it. This recipe calls for a simple dry rub. But if you like, you can apply a mop rub or BBQ sauce to the pork belly to mix things up. Just add the sauce directly to the meat when the internal temperature hits about 195F, and let it finish cooking on the smoker.
Nutrition
Calories: 701kcalCarbohydrates: 0.01gProtein: 12gFat: 72gSaturated Fat: 26gPolyunsaturated Fat: 9gMonounsaturated Fat: 33gTrans Fat: 0.004gCholesterol: 96mgSodium: 57mgPotassium: 245mgSugar: 0.01gVitamin A: 15IUVitamin C: 0.4mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!