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Smoked Pork Belly
Learn how to make ultra-juicy, fall-apart smoked pork belly cubes with a low-and-slow cooking method that locks in moisture and flavor.
Keyword Smoked Pork Belly
Prep Time 15 minutes minutes
Cook Time 7 hours hours
Total Time 1 day day 1 hour hour 15 minutes minutes
- 1 full slab skinless pork belly (thick cut)
- 1/4 cup Sure Shot Sid's Roasted Coffee Rub
- Yellow Birch wood (or preferred smoking wood)
- 1/3 cup barbecue sauce
- 1 cup maple syrup
Prep Pork Belly: Trim excess fat and generously season with rub.
Set Up Smoker: Heat smoker to 250°F and add a water pan for moisture.
Smoke: Place pork belly on the cooler stack side, smoke for 7 hours, rotating halfway.
Wrap: Wrap in foil with a light mist of water, then hold at 150°F for 15-18 hours.
Glaze: Mix barbecue sauce and maple syrup, then heat gently.
Slice: Cut pork belly into 1.5-inch cubes and coat with glaze.
Final Set (Optional): Smoke cubes for 10-15 minutes at 250°F to set glaze.
Serve & Enjoy: Serve as-is or use excess trimmings for pulled pork dishes.