Jump to Recipe This smoked pork belly recipe will be your new favorite thing to make with your smoker because it’s so easy and utterly delicious! With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is! Best Smoked Pork Belly Recipe If you are hosting a large crowd and you want everyone to leave happy and satisfied, this smoked pork belly is the way to do it! It makes for a fantastic appetizer, side dish, or main course that will have everybody coming for seconds. Seriously, think bacon but 10x better! You can enjoy these thin slices of meaty heaven on their own or use them to build an epic BBQ pork belly sandwich. You can’t go wrong either way! Smoky, melt-in-your-mouth pork belly is any meat lover’s dream!

Jump to:Best Smoked Pork Belly Recipe 🥘Smoked Pork Belly Ingredients 🔪 How To Make Smoked Pork Belly 💭 Angela’s Tips & Recipe Notes 🥡 Storing & Reheating ❓ Can I Use Pork Belly In Place Of Bacon? ❓ Are Pork Belly And Salt Pork The Same? ❓ Do You Smoke Pork Belly Fat Side Up Or Fat Side Down? 😋 Best Smoker Recipes! 📋 Recipe 💬 Comments

🥘Smoked Pork Belly Ingredients You don’t need much to make perfectly smoked pork belly. You just need to make sure you have a quality cut of meat!

Pork Belly Slab - 4 pound slab of pork belly with the skin trimmed. Pork Dry Rub - ½ cup (1 batch of my dry rub, or your favorite brand).Water (optional) - ½ cup water (optional, to mix with the vinegar).Apple Cider Vinegar - ½ cup (optional, *see note). Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Smoked Pork Belly Your smoker will do all the hard work here! You will also need a sharp knife (and a food-grade spritz bottle if using the optional apple cider vinegar blend). 4 pounds of pork belly will make roughly 20 servings, but it all depends on how you use it! If making sandwiches it will make closer to 12 servings, but if serving it as a side dish or appetizer it goes a long way!

Prep. Preheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your 4 pound pork belly slab in a crosshatch pattern (be careful to only cut the fat, not into the meat).Season. Sprinkle ½ a cup of pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cutsSmoke. Once your smoker has preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).Spritz (optional). After 1 ½ hours, spritz the pork belly with the blend of ½ a cup of apple cider vinegar and ½ a cup of water every 30 minutes until done (*See note).Rest. Remove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.Serve. Thinly slice the smoked pork belly and serve it as is or use it to build sandwiches! Try making some quick brioche buns if you plan on making pork belly sandwiches. If not, you can also serve it over white rice or with any of your favorite BBQ pork sides! Enjoy! 💭 Angela’s Tips & Recipe Notes 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly.If purchasing your pork belly from a butcher, you can ask them to remove the skin for you.If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly.For added flavor, you can place your seasoned pork belly on a rack (leave it uncovered) and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless! Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz).If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.  🥡 Storing & Reheating Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. Wrap any leftover pork belly tightly in foil or plastic cling wrap, then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Thaw frozen pork belly in the fridge before reheating. Reheating Smoked Pork Belly The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy.  ❓ Can I Use Pork Belly In Place Of Bacon? Yes, with some adjustments. Pork belly makes a great substitute for bacon (it may even be better), though it is not as salty as bacon. So, you may need to increase the amount of salt used in the recipe. It is best to taste first, then add salt if needed. ❓ Are Pork Belly And Salt Pork The Same? Salt pork is made from pork belly that has been salted and cured (hence the name) whereas pork belly is a cut of meat from the side of the pig. Though they come from the same area, they have different flavors and textures. ❓ Do You Smoke Pork Belly Fat Side Up Or Fat Side Down? It is best to smoke pork belly fat-side-up because it allows the fat to cook through and crisp up some. Also, as the fat renders, it runs down the meat essentially basting it as it smokes.

😋 Best Smoker Recipes! Smoked Lobster TailsBison Prime RibSpatchcock ChickenTraeger Smoked BrisketBaby Back RibsSmoked Tomahawk Steak

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Smoked Pork Belly

This smoked pork belly recipe will be your new favorite thing to make with your smoker because it’s so easy and utterly delicious! With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is!

Author | Angela

Servings: 20 servings Calories: 489kcal Prep 10 minutes Cooking 4 hours Total Time 4 hours 10 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 4 lb pork belly slab (skin trimmed)▢ ½ cup pork dry rub (1 batch of my dry rub, or your favorite brand)▢ ½ cup water (optional, to mix with the vinegar)▢ ½ cup apple cider vinegar (optional, *see note)

InstructionsPreheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your pork belly in a crosshatch pattern (be careful to only cut the fat, not into the meat).4 lb pork belly slabSprinkle the pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cuts.½ cup pork dry rubOnce preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).(optional) After 1 ½ hours, spritz the pork belly with the apple cider vinegar mixture every 30 minutes until done. (*See note). ½ cup water, ½ cup apple cider vinegarRemove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.Thinly slice the smoked pork belly and serve. Equipment You May NeedChef’s KnifeSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)spritz bottle (food grade) Notes 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly. If purchasing your pork belly from a butcher, you can ask them to remove the skin for you. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly. For added flavor, you can place your seasoned pork belly on a rack and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless!  Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz). If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.  To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. To freeze: Wrap pork belly tightly in foil or clingwrap then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Thaw frozen pork belly in the fridge before reheating. To reheat: The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy. 

NutritionCalories: 489kcal (24%) | Carbohydrates: 4g (1%) | Protein: 9g (18%) | Fat: 49g (75%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 65mg (22%) | Sodium: 31mg (1%) | Potassium: 213mg (6%) | Fiber: 1g (4%) | Sugar: 0.2g | Vitamin A: 165IU (3%) | Vitamin C: 1mg (1%) | Calcium: 64mg (6%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Best Smoker Recipes, pork recipes, Smoked Pork Belly Course Main Course, Pork Dishes, Smoked MeatsCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This smoked pork belly recipe will be your new favorite thing to make with your smoker because it’s so easy and utterly delicious! With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is!

Best Smoked Pork Belly Recipe

If you are hosting a large crowd and you want everyone to leave happy and satisfied, this smoked pork belly is the way to do it! It makes for a fantastic appetizer, side dish, or main course that will have everybody coming for seconds.

Seriously, think bacon but 10x better! You can enjoy these thin slices of meaty heaven on their own or use them to build an epic BBQ pork belly sandwich. You can’t go wrong either way!

🥘Smoked Pork Belly Ingredients

You don’t need much to make perfectly smoked pork belly. You just need to make sure you have a quality cut of meat!

  • Pork Belly Slab - 4 pound slab of pork belly with the skin trimmed. Pork Dry Rub - ½ cup (1 batch of my dry rub, or your favorite brand).Water (optional) - ½ cup water (optional, to mix with the vinegar).Apple Cider Vinegar - ½ cup (optional, *see note).

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Smoked Pork Belly

Your smoker will do all the hard work here! You will also need a sharp knife (and a food-grade spritz bottle if using the optional apple cider vinegar blend).

4 pounds of pork belly will make roughly 20 servings, but it all depends on how you use it! If making sandwiches it will make closer to 12 servings, but if serving it as a side dish or appetizer it goes a long way!

  • Prep. Preheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your 4 pound pork belly slab in a crosshatch pattern (be careful to only cut the fat, not into the meat).Season. Sprinkle ½ a cup of pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cutsSmoke. Once your smoker has preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).Spritz (optional). After 1 ½ hours, spritz the pork belly with the blend of ½ a cup of apple cider vinegar and ½ a cup of water every 30 minutes until done (*See note).Rest. Remove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.Serve. Thinly slice the smoked pork belly and serve it as is or use it to build sandwiches!

Try making some quick brioche buns if you plan on making pork belly sandwiches. If not, you can also serve it over white rice or with any of your favorite BBQ pork sides! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly.If purchasing your pork belly from a butcher, you can ask them to remove the skin for you.If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly.For added flavor, you can place your seasoned pork belly on a rack (leave it uncovered) and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless! Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz).If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.

🥡 Storing & Reheating

Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days.

Wrap any leftover pork belly tightly in foil or plastic cling wrap, then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that).

Thaw frozen pork belly in the fridge before reheating.

Reheating Smoked Pork Belly

The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy. 

❓ Can I Use Pork Belly In Place Of Bacon?

Yes, with some adjustments. Pork belly makes a great substitute for bacon (it may even be better), though it is not as salty as bacon. So, you may need to increase the amount of salt used in the recipe. It is best to taste first, then add salt if needed.

❓ Are Pork Belly And Salt Pork The Same?

Salt pork is made from pork belly that has been salted and cured (hence the name) whereas pork belly is a cut of meat from the side of the pig. Though they come from the same area, they have different flavors and textures.

❓ Do You Smoke Pork Belly Fat Side Up Or Fat Side Down?

It is best to smoke pork belly fat-side-up because it allows the fat to cook through and crisp up some. Also, as the fat renders, it runs down the meat essentially basting it as it smokes.

😋 Best Smoker Recipes!

  • Smoked Lobster TailsBison Prime RibSpatchcock ChickenTraeger Smoked BrisketBaby Back RibsSmoked Tomahawk Steak

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Smoked Pork Belly

This smoked pork belly recipe will be your new favorite thing to make with your smoker because it’s so easy and utterly delicious! With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is!

Author | Angela

Servings: 20 servings Calories: 489kcal Prep 10 minutes Cooking 4 hours Total Time 4 hours 10 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 4 lb pork belly slab (skin trimmed)▢ ½ cup pork dry rub (1 batch of my dry rub, or your favorite brand)▢ ½ cup water (optional, to mix with the vinegar)▢ ½ cup apple cider vinegar (optional, *see note)

InstructionsPreheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your pork belly in a crosshatch pattern (be careful to only cut the fat, not into the meat).4 lb pork belly slabSprinkle the pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cuts.½ cup pork dry rubOnce preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).(optional) After 1 ½ hours, spritz the pork belly with the apple cider vinegar mixture every 30 minutes until done. (*See note). ½ cup water, ½ cup apple cider vinegarRemove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.Thinly slice the smoked pork belly and serve. Equipment You May NeedChef’s KnifeSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)spritz bottle (food grade) Notes 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly. If purchasing your pork belly from a butcher, you can ask them to remove the skin for you. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly. For added flavor, you can place your seasoned pork belly on a rack and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless!  Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz). If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.  To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. To freeze: Wrap pork belly tightly in foil or clingwrap then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Thaw frozen pork belly in the fridge before reheating. To reheat: The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy. 

NutritionCalories: 489kcal (24%) | Carbohydrates: 4g (1%) | Protein: 9g (18%) | Fat: 49g (75%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 65mg (22%) | Sodium: 31mg (1%) | Potassium: 213mg (6%) | Fiber: 1g (4%) | Sugar: 0.2g | Vitamin A: 165IU (3%) | Vitamin C: 1mg (1%) | Calcium: 64mg (6%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Best Smoker Recipes, pork recipes, Smoked Pork Belly Course Main Course, Pork Dishes, Smoked MeatsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Smoked Pork Belly

Author | Angela

Servings: 20 servings

Calories: 489kcal

Prep 10 minutes

Cooking 4 hours

Total Time 4 hours 10 minutes

Ingredients US CustomaryMetric1x2x3x▢ 4 lb pork belly slab (skin trimmed)▢ ½ cup pork dry rub (1 batch of my dry rub, or your favorite brand)▢ ½ cup water (optional, to mix with the vinegar)▢ ½ cup apple cider vinegar (optional, *see note)

InstructionsPreheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your pork belly in a crosshatch pattern (be careful to only cut the fat, not into the meat).4 lb pork belly slabSprinkle the pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cuts.½ cup pork dry rubOnce preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).(optional) After 1 ½ hours, spritz the pork belly with the apple cider vinegar mixture every 30 minutes until done. (*See note). ½ cup water, ½ cup apple cider vinegarRemove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.Thinly slice the smoked pork belly and serve.

Equipment You May NeedChef’s KnifeSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)spritz bottle (food grade)

Notes 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly. If purchasing your pork belly from a butcher, you can ask them to remove the skin for you. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. This helps it to smoke evenly. For added flavor, you can place your seasoned pork belly on a rack and dry brine it in the fridge for 12-24 hours before smoking. I did not this time, but it turned out delicious nonetheless!  Spritzing the pork belly with a 50/50 apple cider vinegar and water blend is optional as I’m not a fan of opening the smoker more than necessary (but I do love the added flavor of the spritz). If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing.  To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. To freeze: Wrap pork belly tightly in foil or clingwrap then place it in a freezer-safe container or heavy-duty freezer bag. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Thaw frozen pork belly in the fridge before reheating. To reheat: The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. Alternatively, you can quickly pan-fry slices until hot and crispy. 

Nutrition

Calories: 489kcal (24%) | Carbohydrates: 4g (1%) | Protein: 9g (18%) | Fat: 49g (75%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 65mg (22%) | Sodium: 31mg (1%) | Potassium: 213mg (6%) | Fiber: 1g (4%) | Sugar: 0.2g | Vitamin A: 165IU (3%) | Vitamin C: 1mg (1%) | Calcium: 64mg (6%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Main Course, Pork Dishes, Smoked MeatsCuisine American

US CustomaryMetric