Ingredients

The following ingredients have 20 Servings
  • 4 lb pork belly slab ((skin trimmed))
  • ½ cup pork dry rub ((1 batch of my dry rub, or your favorite brand))
  • ½ cup water ((optional, to mix with the vinegar))
  • ½ cup apple cider vinegar ((optional, *see note))

Instruction

  • Preheat your smoker to 225°F (105°C). Meanwhile, use a sharp knife to score the fat side of your pork belly in a crosshatch pattern (be careful to only cut the fat, not into the meat).
  • Sprinkle the pork dry rub liberally over the pork belly slab on all sides. Massage it into the meat and into the crosshatch cuts.
  • Once preheated, place the slab of pork belly fat-side-up on the smoker grate. Close the door and smoke for 4 hours or until the internal temperature reads 165°F (74°C).
  • (optional) After 1 ½ hours, spritz the pork belly with the apple cider vinegar mixture every 30 minutes until done. (*See note).
  • Remove the pork belly from the smoker and transfer it to a plate or cutting board. Loosely cover it with foil and let it rest for 15-30 minutes.
  • Thinly slice the smoked pork belly and serve.