Melt-In-Your-Mouth Smoked Pork Belly | The Most Succulent Bite in BBQ

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon is lower in fat; pork shoulder is often less expensive.

Pat the pork belly dry with paper towels and cut it in half for more even cooking.

Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.

Apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.

Set up your smoker for indirect heat and bring the temperature to 275-300°F.

Place the pork belly pieces on the smoker and cook for about 2 hours.

Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.

After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.

Continue smoking until the internal temperature reaches 202-208°F.

Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.

Slice the pork belly to your preferred thickness and enjoy!

Cooking Techniques

Equipment Needed

Spice Level: