Everyone loves pork belly, and my absolute favorite way to cook it is to smoke it! Going low and slow gives you that juicy, tender meat, and then we finish it under the broiler for perfect, crunchy crackling!
Perfect for weekend cookouts, special occasions, or when you want to impress guests, this recipe delivers restaurant-quality results with minimal effort in your backyard.
So, if you are looking for a Traeger smoked pork belly recipe, then make sure you follow my simple steps below for the perfect pork belly!
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Table of contents
Easy Traeger Pork Belly
I’ll admit, pork belly used to intimidate me until I discovered how easy it is on the Traeger. The beauty of smoking it low and slow is that it’s almost impossible to mess up, and the results are always spectacular.
That final step under the broiler for crispy crackling makes all the difference. Now it’s become my secret weapon whenever I want to serve something that looks and tastes like I spent all day working on it.
What You Need
- Pork belly (skin on)
- Oil (look for high smoke point oil)
- BBQ Rub
- Kosher salt
- Mustard
- Apple cider vinegar or apple juice
How to Smoke Whole Pork Belly on a Traeger
1. Prep The Pork Belly
If you are using frozen pork belly, allow enough time for it to defrost. Next, score the fat with a sharp knife, but don’t penetrate the meat. Sprinkle with coarse salt and leave it overnight to draw out moisture, if possible; otherwise, leave it for at least 2 hours.
Wipe the moisture and excess salt away with a paper towel.
Brush over the oil, and apply yellow mustard to the meat side (so that the spices will adhere to the meat). Now, pat your BBQ rub onto the mustard. (Do not apply mustard or spices to the fat side, leave this side dry as we want to form a crunchy, salty crackling).
2: Smoking
Load the pellets, set the grill temperature to 250°F, and wait until up to temp.
Once the pork belly reaches 165°F, wrap it tightly in foil (including the crackling) with a small amount of apple juice, approximately 1/4 cup, to cover the bottom of the meat.
Then, place it in the smoker, insert a probe, and cook it until it reaches an internal temperature of 195°F. Then, pull it from the smoker and turn the broiler on high.
At 250°F, a pork belly will take 2 hours per pound to cook.
3. The Crackling
After it has reached 200°F, remove it from your smoker and throw it under a broiler. Turn the broiler up to maximum heat. The skin should begin to puff up and turn into crackling. Be careful not to burn the crackling. Turn the tray or lower the rack to avoid burning.
We won’t get any crispy crackling using a pellet smoker as the temperature doesn’t get hot enough.
4: Rest The Pork
Once you’re satisfied with the crackling, remove it from under the broiler. Cover with foil, let it rest for at least 20 minutes, then slice and serve.
How to Accurately Monitor the Internal Temperature
A calibrated and reliable meat thermometer is the safest method for monitoring your pork belly. Traeger Grills comes with probes that feed directly into the display.
Some of the fancier Traeger smokers have a wireless connection. This means you can accurately monitor the internal temperature remotely on your phone.
Choosing the Right Wood Pellets for Pork Belly
My favorite type of wood to use for pork belly is applewood or cherrywood. These light fruitwoods complement pork belly. If you like a stronger flavor, I recommend trying hickory or oak. You can see the other types of wood I recommend using for pork belly here.
The Trick to Crispy Crackling When Smoking Pork Belly
(We won’t get any crispy crackling using a pellet smoker as the temperature doesn’t get hot enough, so we need to finish it off under a broiler)
– Pat dry the skin with paper towels.
– Score the fat with a sharp knife, but don’t penetrate the meat.
– Rub salt liberally; this will help to tenderize the pork belly before cooking it.
– Put into the fridge uncovered for 2 hours.
– Wipe the moisture and excess salt away with a paper towel.
– After it has reached 200°F, take it out of your smoker and throw it under a broiler. Turn it up to maximum heat. The skin should begin to puff up and turn into crackling. Be careful not to burn the crackling. Turn the tray or lower the rack to avoid burning.
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What to Serve With Smoked Pork Belly?
Here are some of the sides I like to serve with pork belly
- Bacon Mac and Cheese
- Smoked Asparagus
- Smoky Mash Potatoes
- Brown Butter Carrots
- If you have leftover pork belly, you can make burnt ends.
Traeger Smoked Pork Belly
Ingredients
Ingredients
- 2.2 lbs piece of pork belly skin on
- 1 tbsp Oil or another high smoke point oil
- 1 tbsp Kosher salt
- 2 tbsp mustard
- 1/4 cup apple juice
- 1/2 cup BBQ Rub
Instructions
- Score the fat with a very sharp knife but don't penetrate into the meat. Sprinkle with coarse salt and leave over night to draw out moisture if you have time, otherwise leave for at least 2 hours)
- Wipe the moisture and excess salt away with a paper towel.
- Brush over the oil, apply yellow mustard to the meat side (so that the spices will adhere to the meat). Now pat your BBQ rub onto the mustard. (Do not apply any mustard or spices to the fat side, leave this side dry as we want to form a crunchy, salty crackling).
- Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.
- Then wrap the entire thing tightly in foil (including the crackling) with a small amount of apple juice, about 1/4 cup, enough to cover the bottom of the meat.
- Then place into smoker and insert a probe and allow to cook until it reaches 195°F. Then pull it from the smoker and turn on the broiler on to high.
- (We won't get any crispy crackling using a vertical smoker as the temperature doesn't get hot enough, so we need to finish it off under a broiler)To get crispy crackling, you need to take it out of your smoker and throw it under a broiler. Turn it up to max heat. The skin should begin to puff up and turn into crackling. Careful not to burn the cracking. Turn the tray, or lower the rack to avoid burning.
- Remove the pork belly from under the broiler once you are happy with the crackling. Check the internal temperature you want it to be 203°F
- -Cover with foil and rest for at least 20 minutes.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
The crackling came out super crunchy and the pork was so juicy!!!