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Smoked Pork Belly
Smoked pork belly is an irresistible combination of smoky, sweet flavors with a hint of spiciness. You can enjoy it by crisping it up and serving it in sandwiches, tacos, or salads!
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8
Course:
Main Course
Cuisine:
American
Ingredients
- 2.5-3 pounds pork belly
Sweet Pork Dry Rub
- ¼ cup light brown sug
- 1 tablespoon paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1 tablespoon coarse salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon ground black pepper
Instructions
- Preheat smoker to 225 using apple, cherry, hickory, pecan or maple wood.
- Prepare the dry rub by adding all of the ingredients into a small bowl and stirring together to combine.
- Pat the pork belly dry and lay on a large baking sheet or cutting board.
- Evenly sprinkle the dry rub on all sides of the pork belly, using your hands to gently press into the meat to help it stick.
- Lay the pork belly directly on the grates of the smoker.
- Smoke for 2.5-3 hours or until the internal temperature reaches 200 degrees F.
- Allow to rest for 15-20 minutes. Eat immediately or pan-fry it for a few minutes on each side to make it crispy before serving.
Cup of Yum
Notes
- Pork Belly: If you're using a whole cut you will want to remove the skin and score the fat. The cook time might be longer depending on the thickness of the cut.
- Storage: Store leftover smoked pork belly in an airtight container in the refrigerator for up to two weeks.
- Store leftover smoked pork belly in an airtight container in the refrigerator for up to two weeks.
- Freezer: allow the pork to cool down after cooking. Then wrap in plastic wrap and a layer of foil. Store in a sealed freezer bag or freezer-safe container. Freeze for 3-6 months. To thaw, remove from the freezer and place in the refrigerator overnight.
- allow the pork to cool down after cooking. Then wrap in plastic wrap and a layer of foil. Store in a sealed freezer bag or freezer-safe container. Freeze for 3-6 months. To thaw, remove from the freezer and place in the refrigerator overnight.
- Reheating: cover the meat with some foil and bake in the oven at 275 degrees F until warm, approximately 30 minutes.
- cover the meat with some foil and bake in the oven at 275 degrees F until warm, approximately 30 minutes.
Nutrition Information
Calories
767kcal
(38%)
Carbohydrates
8g
(3%)
Protein
14g
(28%)
Fat
75g
(115%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
8g
Monounsaturated Fat
35g
Cholesterol
102mg
(34%)
Sodium
925mg
(39%)
Potassium
310mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
624IU
(12%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 767kcal | 38% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 75g | 115% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 35g | 175% |
| Cholesterol | 102mg | 34% |
| Sodium | 925mg | 39% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.