Smoked Pork Belly Recipe
Hot, smoked pork belly sliced then served on a toasted bun, served 'belly style' with our house made sweet and tangy BBQ sauce, cool and crisp marinated slaw, creamy Alabama style white BBQ sauce and pickles
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Pork Belly
Rub the pork belly with brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Ensure the pork is evenly coated. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 2
Soak the Wood Chips
Soak the apple wood chips in water for at least 30 minutes before smoking.
- 3
Smoke the Pork Belly
Preheat your smoker to 225°F (107°C). Place the soaked wood chips in the smoker box or directly on the coals. Place the pork belly on the smoker rack, fat side up, and smoke for 4 to 6 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Rest and Slice
Once smoked, remove the pork belly from the smoker and let it rest for 30 minutes. Slice into thick pieces.
- 5
Serve
Serve the smoked pork belly slices on toasted buns with house-made sweet and tangy BBQ sauce, marinated slaw, Alabama style white BBQ sauce, and pickles.
