Pulled Smoked Pork Belly

A Boston butt or pork shoulder more than likely come to mind when thinking about pulled pork. While this cuts will definitely make delicious pulled pork, smoked pork belly is another great option. Once slow roasted in the smoker, the thick layer of fat melts into the shredded meat for flavorful, juicy, and smoky pulled pork.

For the Pork
pound pork belly, with skin and fat on
your favorite pork rub
your favorite BBQ sauce

Lay pork belly meat side down. Score skin and fat by cutting diagonal lines across pork. Be sure to cut deep enough to reach through the skin, fat and slightly into the meat of the pork.


Flip pork over and coat with favorite rub recipe for pork and a generous sprinkling of salt. Lightly press spices into meat.


Preheat smoker to 250 degrees Fahrenheit and add wood chips.


Place pork belly, meat side down, on the smoker grate. Cook for about 6 hours or until internal temperature has reached 195 degrees Fahrenheit.


Use grilling gloves or tongs to flip pork belly. Brush with favorite BBQ sauce for pulled pork, close lid, and smoke for another 10 minutes.


Remove from smoker, tent with a sheet of foil, and let cool. Using meat claws or hands, separate skin from meat. Meat should easily pull apart.

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