Smoked Pork Belly

chopped pork belly on a wooden chopping board

Juicy, chunky, and tender Smoked Pork Belly in all Its glorious natural flavors infused with the delicious smokiness of wood. A melt-in-your-mouth meaty dish you can easily prepare at home without the hassle of a hectic kitchen. You’ll surely love this fatty comfort food for your next cheat day.

Course dinner, Main Course

Cuisine Southern

Servings people

Calories 973kcal

Author Imma

Ingredients

3-4 lbs (1.3 - 1.8 kg) skinless pork belly , trim the skin if you bought skin-on.
salt and pepper to taste
Creole seasoning , you can replace with porkchop seasoning or your favorite dry rub.
1 ½ cups (432 g) BBQ sauce

Instructions

Prepare the meat

Trim the skin: Cut off the excess skin but leave a good amount of fat on the meat.
Score the pork: Make shallow diagonal slices on the meat but do not cut through. Do this again but perpendicular to the first slices to form crisscross cuts.
Pre-season the meat: Use salt and pepper on both sides on the meat.
Apply the seasoning: You can rub your favorite seasoning but I highly suggest using this Immaculate Bites Pork Chop Seasoning or a Homemade Creole Seasoning.

Smoke the Pork

Pre-smoke and preheat: Preheat the smoker to 225 F.
Place the pork: Place the pork firmly in the smoker, close the lid and start cooking. Baste the pork with oil every now and then. You'll do this less often if you have a good amount of fat on the meat.
Remove and rest: Remove the meat from the smoker once the internal temperature reaches 165 F. This would take about 3 - 4 hours.
Slice and serve: Slice the pork from the scores you've made earlier. Serve in bite-sized pieces, and enjoy.

Notes

Keep the skin: In smoking, you’ll have to slice off the fat cap including the skin but don’t throw that away just yet. You can actually use this to make chicharrón and other dishes.
Check the thickest part: When checking the internal temperature for this dish, you’ll find the most accurate reading at the thickest part of the meat.
Pre-cook the meat: If you insist on keeping the skin of the pork belly I suggest pre-cook it. Score the skin deep enough but not slicing the meat. Sous vide the pork belly before smoking to have a perfectly cooked pork belly.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition