Smoked Pork Belly
If you want a perfectly crisp and juicy smoked pork belly that rivals your favorite BBQ joint, this is the recipe you've been searching for. The combination of low and slow smoking followed by a high-heat finish creates an incredible contrast of textures – a beautifully caramelized, crackling exterior that gives way to incredibly tender, succulent meat beneath. With a perfect balance of sweet, savory, and smoky flavors, this pork belly is guaranteed to be the star of your next cookout, family gathering, or weekend feast.
Equipment
- pellet grill
Ingredients
- 1 pork belly
- Mustard for binding about 1/2 cup
- Apple juice or beer for spritzing about 1/2 cup
For the rub:
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp ground black pepper
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
Instructions
Step 1: Score the Pork Belly
- Use a sharp knife to score the pork belly. Cut the skin of the pork with diagonal lines in both directions. You should see a diamond pattern on the pork belly.
Step 2: Apply Dry Rub
- Mix the dry ingredients. Apply mustard to the pork. Then apply the dry rub on top of the mustard.
Step 3: Smoke the Pork Belly
- Cook the pork belly in indirect heat at 225°F. Spritz the meat with apple juice or beer every 45-60 minutes.
Step 4: Rest and Slice
- Wrap the meat in aluminum foil with apple juice. Remove the foil when the meat reaches 200°F. Then let the meat rest for 10 minutes before serving.