Competition Style Whole Smoked Pork Belly
A Masterchef-level technique involving precise temperature steps and a honey-butter wrap.
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Ingredients
- 10 lbs Whole skinless pork belly (center cut)
- 1/4 cup Coarse kosher salt
- 1/4 cup Coarse ground black pepper
- 2 tbsp Smoked paprika
- 1 cup Unsalted high-fat European butter
- 1/2 cup Wildflower honey
- 1/2 cup Dark brown sugar
- 1/2 cup Apple juice
- 1/4 cup Apple cider vinegar
- 1/2 cup Competition-grade pork rub
Instructions
- 1
Trim the pork belly to a perfect rectangle, removing any loose fat or uneven edges to ensure uniform airflow and heat distribution.
- 2
Apply a light coating of apple cider vinegar as a binder, then season heavily with the salt, pepper, and paprika mixture, allowing it to sweat for 45 minutes at room temperature.
- 3
Preheat your offset smoker to exactly 225°F using cherry and hickory wood for a balanced smoke profile.
- 4
Place the belly on the grate and smoke until the internal temperature reaches 165°F and the bark is set, spritzing with apple juice every 60 minutes.
- 5
Prepare a double layer of heavy-duty aluminum foil; create a bed of sliced butter, brown sugar, and a heavy drizzle of wildflower honey.
- 6
Place the pork belly meat-side down onto the honey-butter bed, seal the foil tightly to create a pressurized steam environment, and return to the smoker.
- 7
Increase smoker temperature to 250°F and continue cooking until the internal temperature reaches a buttery 203°F.
- 8
Remove from heat and allow the belly to rest in an insulated cooler for at least 90 minutes before slicing into uniform 1-inch cubes for presentation.
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