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Smoked Pork Belly
Cooked low and slow renders this smoked pork belly juicy, tender and delicous.
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 6 hours hours
Resting Time 30 minutes minutes
Total Time 6 hours hours 35 minutes minutes
Servings 8
Calories 1220kcal
Author Breanna Stark
Pre-heat your smoker to 250°F.
If your pork belly does not already have the skin removed, remove it using a sharp knife.
Season the pork belly generously with your dry rub, being sure to coat all sides.
Place the slab of pork belly on the smoker, directly on the grates.
Let smoke for about 6 hours, or until the internal temperature reaches 200°F
Remove from the smoker and rest for 30 minutes.
Slice and enjoy!
Calories: 1220kcal | Carbohydrates: 10g | Protein: 23g | Fat: 121g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 77mg | Potassium: 521mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 6mg