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chopped pork belly on a wooden chopping board

Smoked Pork Belly

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 8 people
Calories 973kcal
Author Imma


  • 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


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.


  • 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.


Serving: 162.5g | Calories: 973kcal | Carbohydrates: 22g | Protein: 16g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 42g | Cholesterol: 122mg | Sodium: 605mg | Potassium: 439mg | Fiber: 1g | Sugar: 18g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg