This smoked pork belly recipe is just like whole hog bacon, but without smoking the whole hog. It’s meat that will melt in your mouth and leave you wondering how something so delicious can be so simple to make.
Smoked Pork Belly Recipe Video Tutorial
Smoked Pork Belly Ingredients
- 6lb pork belly (skin on)
- Vegetable spray
- Plain yellow mustard
- BBQ rub
- 16 oz Apple Juice
- 2 oz Worcestershire Sauce
- 2 oz Soy Sauce
- 1 tsp Accent
- BBQ sauce
This smoked pork belly recipe is all about the un-cured, slow-smoked, melt-in-your-mouth awesomeness that is pork belly. The ingredients listed above are for a ~6lb pork belly. If the pork belly you are cooking is of a different size, adjust accordingly.
Preparing Your Injection
First, prepare the injection liquid. Mix 16 oz apple juice, 2 oz Worcestershire sauce, 2oz soy sauce, 1 tbsp finely ground BBQ Rub and 1 tsp accent. You should have about 12 oz of injection for a 6 lb pork belly. Set aside.
Trimming Your Pork Belly
Onto preparing the meat! When trimming, leave the skin on to hold in moisture and flavor. The skin will also protect the meat while it’s cooking. Spray the skin with vegetable spray- this will protect it from burning, and will also give it a nice, golden color.
Rubbing And Injecting Your Pork Belly
When that is done, slather the meat with some plain yellow mustard and apply a generous coating of BBQ rub.
Next, it’s time to inject the belly. Inject every 2 inches, and try to inject at an angle to make sure the liquid spreads through the meat. Be sure to use a high quality heavy duty stainless steel meat injector like this one…
Smoking Your Belly
Set your cooker up for smoking at 235°F. You can optionally use some peach and cherry wood chunks. Place the belly skin side down on the smoker.
When the meat gets to a mahogany color (about 4 hours into the cook), re-season with some more BBQ rub and wrap it tightly in foil with ¼ cup of apple juice.
Put the wrapped meat back on the smoker, until it reaches an internal temp of 198°F in the thickest part. Be sure to use a high quality and reliable smoking thermometer to accurately monitor the internal temperature of your pork belly so that you don’t over cook it and turn it to rubber.
Next, pull your belly off of the cooker, unwrap and let it rest for 10 minutes to release the steam. Then close the foil again and let it rest for an additional hour in a dry cooler.
Glazing That Belly
For the last part, glaze the belly with your favorite BBQ sauce and put it back on the smoker (unwrapped). Let the glaze set for about 45 minutes, making sure not to burn it.
Your smoked pork belly recipe is complete!
Smoked Pork Belly Related Recipes
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