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smoked pork belly

Smoked Pork Belly

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Course Main Course

Ingredients
  

  • 1 slab pork belly
  • 1 tbsp smoked paprika
  • 1 tbsp chipotle chili powder
  • 1 tsp onion powder
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 1 tsp ground mustard
  • 1/2 cup dark brown sugar
  • apple cider vinegar, for spritzing

Instructions
 

  • Preheat the smoker to 225 degrees.
  • Score the pork belly fat cap. Combine the spices and rub the mixture onto all sides of the meat.
  • Place the pork belly on a grate with the fat side up and transfer it into the smoker. Cook for 4-6 hours until it reaches 160 degrees. Spritz the pork belly with apple cider vinegar once per hour during this time.
  • Wrap the pork belly with aluminum foil or butcher paper and cook for another 1-2 hours until the pork reaches 200 degrees.
  • Keep the pork belly wrapped in foil and rest at room temperature for 10-15 minutes before serving.
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