By Ben @ TheOnlineGrill.com
Smoked Pork Belly
7 steps
Prep:10minCook:6h
Smoked pork belly delivers outrageously tender results on your backyard smoker grill. Perfect for making burnt ends, banh mi sandwich fillings, taco fillings, or just simple pork slices to enjoy on their own.
Updated at: Thu, 17 Aug 2023 05:15:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories1249 kcal (62%)
Total Fat120.3 g (172%)
Carbs16.6 g (6%)
Sugars14.1 g (16%)
Protein21.2 g (42%)
Sodium774.3 mg (39%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking. Add applewood chunks to the coals.
Step 2
Use a fillet knife to score the pork belly in a crosshatch pattern, only slicing the fat and not reaching the meat.
Step 3
Combine the dry rub ingredients in a small bowl, using a fork to remove or crush any lumps that may have formed.
Step 4
Apply dry rub generously to the pork belly, covering all sides and working it into any creases and also the crosshatch cuts
Step 5
Place pork belly on smoker grates. Close lid and smoke until the pork’s internal temperature reaches 165°F (74°C), about 4-6 hours. Use a digital meat thermometer for accurate measurements.
Step 6
Remove pork belly from the smoker. Tent in foil and rest for at least 10 minutes.
Step 7
Slice to serve and enjoy.
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