Smoked Pork Belly

Part of the fun of sharing slow-cooked meats is discovering how smoker setups are constructed from vastly different materials, from thousand-gallon steel barrels, to converted gas drums, even to holes in the ground. Whatever your setup, this pork belly recipe from Traeger is bound to impress; the finished product drips with sweet fat, and holds all of the bacon flavor of the pork belly without the heavily salted, preserved treatment to weigh you down. The Traeger Wood Pellet Grill provides the home cook with a surface that seamlessly switches between smoker and grill, and the Traeger site provides plenty of recipes for both applications. While your beer can chicken calls for grilling temperatures, you’ll have to revert to the smoking zone for larger roasts like the pork belly, like the Red Wattle heritage variety available from our friends at Smith & Smith in Burlington. (Shop pork)

This recipe is available from Traeger's extensive list.

Prep Time: 5 mins

Cook time: 3 hrs

Serves: 6-8

Hardwood: Apple


3 lbs pork belly, skin removed

4 tbsp salt

1/2 tsp black pepper

Traeger Pork and Poultry Rub


When ready to cook, build a healthy fire, then allow the coals to settle into a controlled bed. As the pork belly is a sizable cut, take care to keep your coal bed cool enough not to burn the surface before the center can cook through. If you're using a Traeger, start the grill on smoke with the lid open until fire is established (4-5 minutes). Set temperature to 275 degrees F and preheat, lid closed, for 10-15 minutes.

Meanwhile, season pork belly on both sides with salt, pepper and pork and poultry rub.

Place pork belly directly on the grill grate and cook for 3-3 1/2 hours or until the internal temperature reaches 200 degrees F.

Remove from grill and let rest 10-15 minutes. Slice and serve in tacos, mac and cheese, nachos, or your favorite dish. Enjoy!


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