Recipes in the world of Flavilo

Smoked BBQ pork belly served

Smoked BBQ Pork Belly

Smoked BBQ pork belly is a classic BBQ dish that combines the rich flavor of pork with a smoky and caramelized exterior. The combination of slow cooking and BBQ glaze results in a unique flavor profile. Pork belly is becoming increasingly popular in the BBQ world, as the collagen and fat melt during the long cooking time, resulting in incredibly tender and flavorful meat. The smoke from applewood or hickory particularly enhances the characteristic flavor of pork, while honey and BBQ glaze create a sweet and smoky balance. This dish is ideal for BBQ parties, family barbecues, or even a special weekend lunch. If you want a truly authentic BBQ experience, serve with freshly baked buns and a side of coleslaw!

Prep Time 30 min
Preparation 9 hr
Total 9 hr 30 min
890 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2500 g Pork belly
⭕ 2 tbsp Coarse sea salt
⭕ 2 tbsp Freshly ground black pepper
⭕ 1 tsp Garlic powder
⭕ 2 tsp Smoked paprika
⭕ 2 tbsp Brown sugar
⭕ 1 tsp Ground cumin
⭕ 3 tbsp Worcestershire sauce
⭕ 2 tbsp Apple cider vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ sauce
⭕ 1000 g Smoking wood (oak, hickory, or applewood)

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    Preparation Steps

    1

    Wash and pat the pork belly dry. Using a sharp knife, trim off any excess fat if necessary.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Generously rub the mixture all over the pork belly.

    3

    Refrigerate the pork belly for at least 6 hours, or preferably overnight, to allow the flavors to meld.

    4

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your smoking wood for the desired flavor.

    5

    Place the pork belly on the smoker rack and smoke for 5-6 hours, or until the bark has set and the internal temperature reaches 165°F (75°C).

    6

    Spritz the pork belly with apple cider vinegar every 1-2 hours to help retain moisture and promote bark formation.

    7

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    8

    Once the pork belly reaches an internal temperature of 165°F (75°C), brush it with the glaze. Wrap it in butcher paper or aluminum foil and return it to the smoker for an additional 3-4 hours, or until the internal temperature reaches 195-200°F (90-93°C).

    9

    Remove the pork belly from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    10

    Slice thinly or shred and serve with fresh bread, grilled vegetables, or coleslaw.