EPIC Smoked Crispy Pork Belly [With Crunchy Crackling]

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Crispy smoked pork belly is a favorite at my family dinner table. Nothing is more satisfying than hearing the crunch of perfectly cooked pork crackling.

I’ve tried many smoked pork belly recipes, but this is my favorite for two reasons. First, this recipe is super simple. I score the meat and rub it with salt the night before cooking it, usually a Saturday night. There is no better way to finish the weekend than with a crispy, juicy piece of pork with a delicious smoky flavor.

The second reason I love this recipe so much is the taste. This pork belly is seriously good. It’s sweet, juicy, smoky, and, most importantly, crispy.

Jump straight to the pork belly recipe

Crispy Smoked Pork Belly

You won’t believe how juicy and tender the pork belly comes out compared to its crispy crackling. It’s a feat that will impress neighbors, friends, and family. My secret is to salt and score the pork the night before.

This recipe will ensure you always get that satisfying crunch while keeping your meat moist. It is well worth the effort.

What You Need for Smoked Pork Belly With Crispy Skin

  • Pork Belly
  • Mustard
  • Freshly Ground Salt & Pepper
  • Ground White Pepper
  • Cayenne Pepper
  • Ground Black Pepper
  • Mustard Powder
  • Granulated Garlic
  • Chilli Powder
  • Ground Cumin
  • Kosher Salt
  • Sugar
  • Sweet Paprika

Step 1: Score Your Pork Belly

I like to buy pork belly with the skin. You can use frozen pork belly to ensure you leave time for it to defrost.

If you want crispy pork, score it and rub it with sea salt. I like to do this the night before cooking the pork to ensure all the moisture is drawn out. If you don’t have time to leave it overnight, try to leave it uncovered in the fridge at least 2 hours.

Step 2: Apply Rub to Pork Belly

Next, I applied the yellow mustard binder and then the rub. Sometimes, we also use a Texas-style rub. I have included the recipe for it below.

I haven’t tried this recipe, but some people inject their pork with moisture and flavor.

Ingredients for Rub

  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper

Step 3: Place The Pork Belly in the Smoker

Preheat the smoker to 250°F and set it up for indirect heat. Place the pork belly in the smoker fat side up and insert the temperature probe. We used apple wood chip wood for this cook.

Spritz the pork with beer or apple juice every 45-60 minutes. This helps create a deep, dark, caramelized bark.

Step 4: Wrap The Pork Belly

Once your pork belly reaches an internal temperature of 165°F, I recommend wrapping it in foil with some liquid. I like apple juice.

Wrap the entire thing tightly in foil (including the crackling) with a small amount of apple juice, about 1/4 cup, to cover the bottom meat.

Then place back into smoker until 200°F, which will take about an hour.

(We won’t get any crispy crackling using a smoker as the temperature doesn’t get hot enough, so we need to finish it off under a broiler)

To get crispy crackling, take it from 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 cracking. Turn the tray or lower the rack to avoid burning.

Step 5: Rest and Slice

Allow the pork belly to rest for at least 10 minutes. Then slice and enjoy with your BBQ sides, don’t forget the apple sauce!

How Long to Smoke Pork Belly

It takes 3-5 hours to smoke 3 pounds of pork belly. However, that time can vary depending on your smoker’s temperature and the thickness of the meat.

You want the pork belly to have an internal temperature of 165°F before you remove it from the smoker. Then, wrap it in foil with beer or juice and place it back on the smoker until it reaches 200°F.

Note if you are using a Traeger to smoke your pork belly see the recipe here.

How to Smoke Pork Belly

Above, I explain exactly how to smoke pork belly perfectly. You don’t need many ingredients, and the steps are simple. I have summarized it below, but I have step-by-step images and a recipe card at the end.

For a deliciously tender pork belly, cook low and slow for 3-5 hours or until the internal temperature has reached 165°F, then wrap it in foil with apple juice and cook for another hour.

To prepare your pork, score the skin in a cross pattern. After sprinkling the dry spice mixture over all sides, cover the meat with plastic wrap and refrigerate for at least 24 hours.

Preheat the smoker to 225°F, then add your wood chips (we will show you below the best type to use). Once the smoker is at temperature, place your pork over indirect heat.

Cook for 3-4 hours or until the internal temperature reaches 165°F, then remove it from the smoker. Wrap the pork belly in foil and cover with beer or juice. Return it to the smoker, and using indirect heat, cook until it reaches 200°F.

Want Crispy Smoked Pork Belly? Getting That Perfect CRACKLING

Did your pork belly come with the skin? Then you can make crackling. Ensure you apply salt to the skin before putting it in the smoker.

It’s hard to get crispy crackling using a smoker as the temperature doesn’t get hot enough. I usually finish mine off using 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 cracking. Turn the tray, or lower the rack to avoid burning.

What Wood Should You Use For Smoked Pork Belly?

My favorite type of wood to use with pork belly is cherrywood and applewood. They both complement pork nicely and don’t overwhelm it. You can see all the types of wood I recommend for pork belly here.

Can’t Find Pork Belly? Try Pork Butt

Need an alternative for pork belly? You can also get a delicious crackling on pork butt. Don’t trim the fat cap as much, and ensure you score and salt the meat to bring out those natural flavors.

If your pork butt stalls, you can either try wrapping it (that might affect the crackling), or you can up the temperature.

How To Serve Smoked Pork Belly

When you have finished your BBQ-smoked pork belly, you must decide how to eat it. There are so many options!

My Favorite Sides for Pork Belly

I like to serve this pork belly with a side of;

Smoked Cheesy Potatoes

Smoked Broccoli

Pit Boss Baked Potato

Traeger Grilled Carrots

Grilled Whole Cabbage

See some of my other favorite sides for pork belly! There are dozens of other recipes for smoked sides here.

Another awesome thing is to create some smoked pork belly burnt ends with the leftovers!

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Have you made this delicious recipe and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.

Crispy Smoked Pork Belly Recipe

Charlie
This recipe is for crispy smoked pork belly. Pork belly is a favorite around my house; the kids love it when I make it!
It will give you an amazing smokey flavor and the crispy skin we love.
It's essentially the perfect pork belly recipe, in my eyes. If you don't like crispy skin, feel free to use only the first half of this recipe for an amazingly flavorsome pork belly. 
5 from 3 votes
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Barbecue
Servings 4 people
Calories 518 kcal

Equipment

  • Smoker

Ingredients
  

  • 1 3 to 3-1/2- pound section of pork belly
  • 3 tbsp mustard
  • Freshly ground salt & pepper to taste
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 Tablespoon ground black pepper
  • 1/2 Tablespoon mustard powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon chilli powder
  • 1 Tablespoon ground cumin
  • 2 Tablespoons kosher salt
  • 2 Tablespoons sugar
  • 2 Tablespoons sweet paprika

Instructions
 

  • Preheat your smoker to 250°F as per your manufacturer's instructions. I like to use a mix of cherry and hickory wood.
  • With a sharp knife remove the top layer of fat on the pork belly. Score the fat  in 1 inch squares. You don’t want to cut all the way through the pork belly, only go around a ¼ inch deep. 
  • In a medium sized bowl mix together cayenne, chilli powder, cumin, garlic, mustard powder, paprika, sugar and salt & pepper.
  • Dab any excess moisture off the pork belly with a paper towel. Then apply the mustard binder. Then rub the dry rub over the top, bottom and sides of the pork belly. Don’t be scared to get in there with your hands and make sure everything is covered.
  • Once the smoker is up to temperature smoke the pork belly fat side up until bronzed with smoke. You are looking for an internal temperature of 165°F. This should be around 2 – 3 hours, however, I would advise checking after 2.5 and adjust accordingly.
  • At 165°F wrap your pork in foil with apple juice
  • Once the internal temperature gets too 200°F remove foil and allow the skin to crisp up.
  • Once skin is crispy (10-15 minutes) remove the piece of pork from the smoker and allow to rest for at least 10 minutes

Notes

My favorite type of wood to use with pork belly is cherrywood and applewood. They both complement pork nicely and don’t overwhelm it.
 

How to Get Perfect Pork Crackling

Remove the skin from the pork and give it a good rub with salt. Place in the oven at 350°F for 30 – 40 minutes. Make sure you keep an eye on it.
Keyword Pork Belly, Smoked Pork

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Looking for a Healthier Alternative? (Try Pork Loin)

If you are catering to a health-conscious crowd, you might also want to try a different cut of pork.

Smoking pork loin yields much less fat and is one of the healthy smoker recipes. Now, some people are borderline addicted to the crackling (aka, the fat), and some want to enjoy pork without it. So make sure you cater to everyone! 

Got Some Leftover BBQ Smoked Pork Belly?


We all love leftovers! Sometimes I turn this pork belly into pulled pork if we have leftovers.

That way, it stays juicy. You must be mindful when reheating pulled pork as it can become dry and stringy. Try using juice or beer to keep it moist.

There you have it, my simple, delicious, and surprisingly easy smoked pork belly.

Happy smoking

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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7 thoughts on “EPIC Smoked Crispy Pork Belly [With Crunchy Crackling]”

  1. Hi Charlie, thanks for this recipe, it looks delicious, I’ll definitely try it out on my gateway drum smoker. Just one question, it mentions crispy skin in the introduction but in the recipe it says to remove the skin. Is there something missing in the recipe? Do you discard the skin?

    Thanks! Marcio

    1. Thanks for letting me know Marcio, I have definitely left out one of the most important steps (and most delicious!!!!!) Let me know how you go with it

      1. 5 stars
        Dear Charlie,
        can you tell me what exactly step is missing?. I want to try this weekend but without skin is gonna be difficult to hava a crispy pork belly.
        Thanks

  2. Hola! I’ve been following your weblog for some time now and finally got the bravery to go ahead and give you a shout out from Dallas Texas! Just wanted to mention keep up the great work!

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