Tulo

Smoked Pork Belly Recipe

Pork belly's high fat content means it can handle hours of low, slow heat without drying out, and that long cook time is exactly what's needed to render the thick fat cap and break down connective tissue until the meat is fork-tender instead of chewy.

Prep
20 min
Cook
300 min
Total
350 min
Servings
8

Ingredients

Servings8
  • 4 lb pork belly, skin removed
  • 2 tbsp kosher salt
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp black pepper, coarsely ground
  • 1/2 tsp cayenne pepper
  • 1/2 cup apple cider vinegar, for spritzing
  • 1/2 cup apple juice, for spritzing

Nutrition per serving

Calories
291
Protein
5g
Carbs
8g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the pork belly dry and trim any ragged edges so the piece is roughly even in thickness. Score the fat cap in a shallow crosshatch pattern, cutting through the fat but not into the meat.
  2. 2In a small bowl, mix the salt, brown sugar, smoked paprika, garlic powder, black pepper, and cayenne. Rub the mixture over every side of the belly, pressing it into the scored fat and into the meat side. Let it sit uncovered in the fridge for at least 4 hours, or overnight.
  3. 3Set up a smoker for indirect heat at 225-250°F (107-121°C) using a mild wood like apple, cherry, or oak. Bring the belly to room temperature for about 30 minutes before it goes on.
  4. 4Place the belly fat-side up on the grate and smoke undisturbed for the first 2 hours to let the bark set.
  5. 5Combine the apple cider vinegar and apple juice in a spray bottle. Starting at the 2-hour mark, spritz the belly every 45 minutes to keep the surface from drying out as the fat renders.
  6. 6Continue smoking until the internal temperature reaches 165°F (74°C), usually around 3 to 3.5 hours total.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Wrap the belly tightly in butcher paper or foil and return it to the smoker. Continue cooking until it reaches 195-203°F (91-95°C) in the thickest part, another 1.5 to 2 hours, or until a probe slides in with almost no resistance.
  8. 8Rest the wrapped belly for at least 30 minutes, and up to an hour, before unwrapping. Slice against the grain into 1/2-inch slabs and serve.
How to Use a Meat Thermometer

Tips & variations

  • For extra-crisp bark, unwrap the belly for the last 20 minutes of cook and return it to the smoker uncovered.
  • A sweeter bark can be built by brushing on a thin layer of honey or maple syrup during the last 30 minutes.
  • Leftover slices crisp up well in a hot skillet, which also makes a good use for smoked pork belly burnt ends: cube the belly before the second cook stage, toss in extra rub and a little barbecue sauce, and smoke uncovered on a tray until sticky.

Storage & reheating

Refrigerate cooled slices in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat or in a 300°F (150°C) oven until warmed through, adding a splash of water or broth to keep the fat from seizing up. Freeze whole slabs or sliced portions wrapped tightly for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • A thin, even fat cap trims better than a very thick one; ask the butcher for a belly with a fat layer no more than about 1/4 inch so it renders fully in the cook time.
  • Keep the smoker's water pan filled during the whole cook; the added humidity slows bark hardening and keeps the belly from drying out before the fat finishes rendering.

FAQ

What temperature should smoked pork belly be pulled at?

Pull it once the internal temperature hits 195-203°F (91-95°C), the same range used for brisket. At this point collagen has broken down into gelatin and a probe slides in with almost no resistance; 145°F is only the food-safety minimum, not the doneness target for this cut.

Should I remove the skin before smoking pork belly?

Yes, for this method. Skin-on belly needs to be fried or broiled separately to crisp into crackling, since low smoker heat won't render it properly; removing it beforehand lets the rub and smoke reach the fat directly.

Why is my smoked pork belly tough or chewy?

It was most likely pulled too early. Unlike a lean roast, pork belly is actually more tender at a higher internal temperature because the extended time breaks down collagen in the fat and connective tissue; if it's chewy, it needed more time in the 195-203°F range, not less.

Can smoked pork belly be made ahead for a party?

Yes. Smoke and rest it a day ahead, then refrigerate the whole slab unsliced. Slice cold, arrange on a sheet pan, and reheat covered in a 300°F oven until warmed through before serving.

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