smoked pork belly

Smoked Pork Belly is the next big thing in low and slow barbecue. It combines everything you love in good BBQ: luscious smoky flavor of slow barbecued pork dripping with finger lickin&#039; juiciness.

BBQ Smoked Pork Belly

pork

apple juice (divided use)

BBQ sauce

Signature Sweet Rub

Get your fire going in your smoker and preheat to 225 degrees F.

Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.

Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.

Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.

Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.

Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.

https://embed.mediavine.com/videos/lqnmklomtpm9lq23vend

Smoked BBQ Pork Belly. Slow smoked and spritzed with apple juice, this pork belly is melt in your mouth tender.

Smoked Pork Belly is a delicious cut of meat that has amazing flavor and uses minimal ingredients. The perfect recipe to throw on the smoker for guests!

SMOKED PORK BELLY

Tbsp of your favorite barbecue rub

barbecue sauce

yellow mustard

brown sugar

honey

Preheat smoker to 225℉.

Slice the belly into ½” thick strips.

Lightly season all surfaces of belly strips with barbecue rub.

Place the strips directly on the preheated smoker. Close the lid and smoke for approximately 45 minutes.

Flip all of the strips, close the lid, and smoke for an additional hour.

Meanwhile, combine barbecue sauce, mustard, brown sugar, and honey in a bowl to make a basting sauce.

Transfer the pork belly strips into aluminum pans (I used three, which filled the smoker). Coat strips evenly with basting sauce.

Place the pans in the smoker. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200℉ (about 1 ½ hours).

Remove pans from smoker. Slice the strips into smaller bite-sized pieces for serving immediately.

Smoked Pork Belly Burnt Ends are super tender, juicy bites full of smoky flavor. Made from the same meat as bacon, these pork burnt ends incorporate a highly popular dry rub. Inspired by the magical and delish beef burnt end, this pork belly version is bursting with flavor and very easy to make.

Smoked Pork Belly Burnt Ends Recipe

pork belly,

extra virgin olive oil

dry rub, (see notes for our favorite)

unsalted butter

Prepare Smoker

Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)

Trim, Cube, and Season

Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.

Smoke

Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.

Sauce and Wrap

Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.

Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.

Uncover

Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.

Serve

https://www.youtube.com/watch?v=jA3Db9lYO4A

Recipe for Pork Belly Burnt Ends. You've heard of brisket burnt ends. But have you tried them with pork belly? This pork version is super tender, full of flavor and so easy to make.

Pork Belly Burnt Ends Video

  Pork belly. It’s not just for bacon anymore. With the explosion of pellet grilling has come legions of home cooks whom have popularized the decadently flavorful pork cut. Enjoyed as either an appetizer or meal, this whole smoked pork belly is cooked low and slow on the grill. Then after a bit of sauce is basted on top of the slab, the heat is turned up so the fat and skin can render a delicious crispy crunch to the taste buds.  How to Prepare Pork Belly for Smoking  Place the pork belly meat side down on a clean work surface. With a very sharp chef’s knife, score the top of the pork belly by cutting diagonal lines through the skin and fat.   Season the skin with a good amount of oil then salt. (If your pork belly doesn&#039;t have skin, skip this step.)   Flip the pork belly over so that the meat side is up. Season with Mandarin Habanero and rub into meat. Let it rest in the refrigerator for at least 15 minutes, so the seasonings have a chance to soak into the meat.    Wood Pellet Recommendation  The sweet and savory flavors of Hickory, Maple, and Apple hardwoods make our Competition Blend Wood Pellets the perfect choice for this recipe.  

Smoked Pork Belly

Peanut Oil

Pit Boss Mandarin Habanero Spice

LBS Pork, Belly (Skin and Fat)

Salt

SWEET BARBECUE SAUCE

Start your Grill on &#039;&#039;smoke&#039;&#039; with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 250°F. 

Place the pork belly on the grates of your preheated , meat side down. Smoke until the internal temperature reaches 195°F (this normally takes about 6 hours). 

Open the flame broiler and flip the pork belly so that the meat side is up. Brush on the BBQ Sauce (on meat side). Sear the fat side for about 5 minutes, or until crispy. 

Using your grill gloves, remove the pork belly from the grill and wrap in aluminum foil for 15 minutes or until it&#039;s cool enough to pull apart with your Meat Claws. Or dice into cubes with a knife. Serve hot. 

Dig into these smoked pork belly burnt ends. They are smoky, tender, sweet, and delicious all in one package. if you&#x27;re after burnt ends, you&#x27;ll love these.

Pork Belly Burnt Ends Recipe

lbs skinless pork belly

black pepper

salt

cumin

garlic

onion

paprika

butter

BBQ Sauce

Preheat your smoker to 225f according to manufacturers'...

Preheat your smoker to 225f according to manufacturers' directions. Wrap a large baking sheet or full chafer pan with tin foil and place it beneath where you'll put the pork belly cubes.

Slice your pork belly into 1" slices, and...

Slice your pork belly into 1" slices, and then into 1" cubes. If you find the pork belly to be too squishy, pop it in the freezer for like 30 minutes - until its semi-frozen.

Add the brown sugar, pepper, salt, garlic, onion,...

Add the brown sugar, pepper, salt, garlic, onion, paprika, and cumin in a medium or large bowl. Give it a good whisk till it's completely combined.

Working in batches, add pork cubes to the...

Working in batches, add pork cubes to the rub, stir them until they are fully coated - then transfer to a wire rack if you're using, or place on a tray to transport to the smoker.

Place your wire rack on the smoker, or...

Place your wire rack on the smoker, or place the cubes right on the grill.  Close the lid and smoke at 225f for 3 hours, or until the bark is firm and the fat has slightly rendered and dripped into the pan below.

Mix the honey, butter and BBQ sauce in...

Mix the honey, butter and BBQ sauce in a smoker friendly pan - I like to use my half size chafer pan.

Use your tongs to pick up the pork...

Use your tongs to pick up the pork belly and place it in your pan. Give the works a good stir till all the meat cubes are coated. Cover the pan in with tinfoil.

Increase the heat on your smoker to 250f....

Increase the heat on your smoker to 250f. Smoke covered for 30 minutes.

Uncover the pork belly burnt ends, and smoke...

Uncover the pork belly burnt ends, and smoke for another 30 minutes.

Let your pork belly rest for 15 minutes...

Let your pork belly rest for 15 minutes before digging in!

These tender pieces of pork belly are slow-cooked on the Traeger Pellet Grill over live fire and then get a barbecue sauce bath to finish them off and leave them fork-tender and full of flavor.

Pork Belly Burnt Ends

pork belly

Everything Rub

Cut your pork belly into 1 1/2” squares...

Cut your pork belly into 1 1/2” squares and place into a medium-sized bowl.

Pour about two-thirds of your rub into the...

Pour about two-thirds of your rub into the bowl and mix thoroughly with your hands or utensil of choices. Make sure all the pieces of pork belly are evenly coated. 

Cover the bowl and place it into your...

Cover the bowl and place it into your fridge for 1 hour.

Start your grill and pre-heat it to 275...

Start your grill and pre-heat it to 275 degrees Fahrenheit. 

Place your pork belly pieces onto the grill...

Place your pork belly pieces onto the grill with at least 1/2” space between each piece.

Let cook on the grill for approximately 2...

Let cook on the grill for approximately 2 1/2 to 3 hours. 

Test for doneness by gently pressing down on...

Test for doneness by gently pressing down on the top of a few pieces of pork belly. The meat should hold together and the fat layers should “crush” a little bit when it is rendered.

Pull your meat from the grill and put...

Pull your meat from the grill and put it into a disposable foil box or grill safe cooking container. 

Shake the rest of the rub onto the...

Shake the rest of the rub onto the meat and mix it up with a large spoon.

Pour the barbecue sauce on top of the...

Pour the barbecue sauce on top of the meat and mix it up with your spoon.

Place it back onto the grill for 30...

Place it back onto the grill for 30 minutes or until it begins to simmer a little bit and the sauce just starts to caramelize.

Pull from the grill and serve.

https://mediavine-res.cloudinary.com/video/upload/l4h52c2nreqamegft2sg.mp4

Easy Pork Belly Burnt Ends made on your Traeger Pellet Grill!

Lane's Spellbound Hot Rub

Lane's Lil Spicy BBQ Sauce

4lb+ Pork Belly (No Skin)

Brown Sugar

Heat your smoker/grill/oven up to 275 degrees (Indirect heat)

Slice the pork belly into 1 to 1 1/2 inch cubes and season with Lane&#39;s Spellbound Hot rub

Place on a rack and on to the smoker/grill/oven and cook for 2 hours (we used Cherry wood for smoke)

Remove from rack and place in an aluminum pan. Add 1 cup Lil Spicy BBQ sauce and mix together. Sprinkle brown sugar over top, add more Spellbound Hot if desired, and add pats of butter all over the top.

Back to the smoker, grill, oven for an 1 hour or until the cubes reach 200 degrees internal temp. Remove and enjoy

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.

salt and pepper

Creole seasoning (, you can replace with porkchop seasoning

½ cups (432 g) BBQ sauce

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.

Prepare the meat

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&#39;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&#39;ve made earlier. Serve in bite-sized pieces, and enjoy.

Smoke the Pork

Smoked Pork Belly - this delicious smoked pork belly recipe is melt-in-your-mouth delicious! Perfect for ramen, tacos, etc.!

Smoked Pork Belly Recipe

– 1 pound pork belly

kosher salt

Remove skin from pork belly (if still attached).

Score the fat side of the pork belly with a sharp knife, be sure not to cut too deep (you really just want to score the fat, not the meat).

Pat pork belly dry and season generously with kosher salt and pepper (see notes for seasoning alternatives). 

OPTIONAL

wrap if plastic wrap and place in fridge overnight &#8211; not required, but can lead to a more flavorful pork belly.

Remove pork belly from refrigerator about 30 minutes to an hour before cooking to allow it to come to room temperature and if you wrapped it in plastic wrap overnight, remove and discard.

Preheat smoker to 225 degrees F. and ensure there is a drip tray/pan ready. 

Place pork belly on the smoker rack, fat side up. 

Smoked for approximately 3-4 hours or until it reaches an internal temperature of 165* degrees F. 

Increase smoker temperature to 400-450 degrees F and place a piece of heavy duty foil underneath the pork belly (folding the edges up so it acts like a little boat or pan). 

Let smoke another 30 minutes or so to help crisp up the top layer of fat. 

once you remove the pork belly from the smoker you can either place it under the broiler for a few minutes or even sear it quickly on the grill (fat side down) to really get that crispy top. Not necessary and up to personal preference .

Let rest 5-10 minutes before cutting into. We love serving this in tacos or pork belly ramen!

With aromatic spices like fennel and coriander seeds, this is a winter dish for the ages.

Smoked pork belly with frikadeller (spiced rissole)

wood smoking chips

rosemary

garlic cloves

(110 grams) caster sugar

juniper berries

1kg boneless pork belly, skin scored

Wholegrain mustard, fruit chutney and watercress, to serve

tbs balsamic vinegar

onion, very finely chopped

garlic clove, finely chopped

coriander seeds, crushed

tsp fennel seeds, crushed

egg, lightly beaten

pork mince

(70 grams) fresh breadcrumbs

Sunflower oil, to shallow-fry

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

These smokey delicious pork belly twists go right on the smoker and are perfect for an appetizer!

Traeger Pork Belly Twists

Meat Church Seasoned Salt

Preheat your Traeger for 250°F.

Cut your pork belly into about 1/2" thick...

Cut your pork belly into about 1/2" thick strips. Thread onto long metal skewers, and then twist.

Season with the seasoning salt (or your favorite...

Season with the seasoning salt (or your favorite bbq rub).

Smoke for around 3 hours, until the fat...

Smoke for around 3 hours, until the fat is rendered and the meat is tender.

Place the skewers into a tin foil pouch....

Place the skewers into a tin foil pouch. Paint liberally with barbecue sauce. Seal up the tin foil pouch and place back on the grill for another hour.

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The most viewed smoked pork belly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Smoked Pork Belly

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Smoked Pork Belly

Pork Belly Burnt Ends Recipe

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The most viewed smoked pork belly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine