Spice rubbed skinless pork belly smoked with guava wood until tender and juicy.
Pork belly marinated overnight with a blackening spice rub and smoked to juicy perfection. If you like grilling and smoking, you will like this pork belly. It is easy to prepare and oh so tasty!
The belly gets rubbed with a blackening type spice rub and refrigerated overnight. This process gives the spices time to penetrate the meat for more flavor. If you would like to skip this step, rub the belly with double the spice mix and allow to sit at room temperature for one hour before smoking.
I use guava wood when smoking. It is a sweeter wood and adds a lighter smoke flavor. Apple and pecan woods are good substitutions for guava. I rarely use mesquite or kiawe wood. These woods have a strong flavor that can take over the food, especially when using only wood for the fire.
I did not include instructions for setting up a smoker in this recipe. Smoker setup will vary depending on the type and size of the smoker/grill. As long as the meat is cooked over indirect heat for a set amount of time at a specific temperate, it should turn out good. If you have questions, I would be happy to answer them. Just send me a message through email or comments. I also have information on the type of smoker and setup I use on my post for smoked brisket with poblano salsa.
Smoked Pork Belly
- 2 1/2 pound pork belly skinless
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp oregano dry
- 1/4 tsp sage rubbed
- 1/4 tsp chili flake
- 3/4 tsp chili powder
- 1/4 tsp cumin
- Mix all the dry ingredients together. Pat dry the pork belly and rub with spice mixture. Refrigerate uncovered overnight.
- Heat a smoker to 300-325 degrees. Place the belly on the hot side of the smoker but not over direct flame. Smoke the belly for 3-3 1/2 hours turning every half hour. Allow to rest for 10 minutes before slicing and serving.