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This Traeger pork belly recipe delivers the perfect balance of smoky crispy edges and silky pink meat—exactly what makes it a showstopper for any gathering. Growing up in Georgia, I learned pork belly deserves slow-smoking respect, and this method captures that tradition with Traeger precision.
The key? A simple brine and the right wood blend to create that signature bark without drying out the interior.
What sets this recipe apart is the two-stage smoking process: low and slow to render fat, then a hot finish for that coveted crackle. I use a mix of hickory and apple pellets—hickory for bold smoke, apple for subtle sweetness—that transforms tough belly into melt-in-your-mouth perfection.
The internal temperature never exceeds 160°F, ensuring tender meat while the exterior develops that irresistible crust.
By the time you slice into this masterpiece, you’ll have crispy, caramelized edges that shatter at the touch and pink, buttery meat so tender it nearly falls apart. The aroma alone will have your guests lining up before the plate even hits the table.
This is the kind of dish that elevates a simple meal into a memorable experience—just like my grandma’s Sunday dinners, but with modern smoker technology.
Serve with classic sides like creamy coleslaw or roasted potatoes to soak up every last bit of that smoky, fatty goodness. The secret to plating? Let it rest for 15 minutes first—trust me, your knife will thank you. Here’s how to make it happen on your Traeger.
Ingredients for traeger pork belly
Six ingredients make this smoky pork belly unforgettable—crispy edges and silky meat every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🐖 | 4 lb | Skin-on, thick-cut preferred |
| Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred |
| Brown Sugar 🍯 | ¼ cup | Light or dark variety |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked preferred |
| Garlic Cloves 🧄 | 8 cloves | Peeled, smashed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Apple Wood Pellets 🍎 | 1 lb | For sweetness balance |
| Hickory Wood Pellets 🌳 | 1 lb | For bold smoky flavor |
| Butter 🧈 | ½ cup | Unsalted, softened |
| Fresh Rosemary 🌿 | ⅛ cup | Needles only, chopped |
| Olive Oil 🫒 | 2 tbsp | For basting |
| Water 💧 | 2 cups | For brine |
The pork belly is the star, so pick a thick-cut piece with good marbling—most butchers will trim the skin for you if you ask. I always buy from Whole Foods or my local Costco for the best quality. The skin should be thick and unbroken, with plenty of fat pockets. If you can't find thick-cut, double up on two thinner pieces. For the brine, Diamond Crystal kosher salt dissolves better than table salt—trust me, it makes a difference. The sugar helps caramelize those crispy edges, so don't skip it.
No fresh thyme? Dried works at one-third the amount, but fresh is ideal here. Running out of apple pellets? Cherry or pecan gives similar sweetness. The butter isn't just for flavor—it helps create that golden crust during the hot finish. If you're short on time, skip the rosemary but keep the thyme. For the wood pellets, Traeger's own brands work perfectly, but any quality pellet brand will do. Just avoid fruitwoods like cherry if you want that classic pork belly smokiness.
This keeps beautifully for 3 days in the fridge, but honestly, it's best eaten fresh. Wrap tightly in foil with a paper towel to absorb moisture. For leftovers, reheat in a 350°F oven for 10 minutes—just don't let it crisp up again. The brine can be made ahead and stored for up to 1 week in the fridge. I always double the brine and save half for next time—it's that good.
Why You'll Love This Recipe
- Crispy-Creamy Magic: That crackling, caramelized crust with melt-in-your-mouth fat? It’s the kind of contrast that makes you close your eyes mid-bite. The brown sugar and garlic turn it into something dangerously addictive—like a hug from your favorite chef.
- Leftovers for Days: One pork belly feeds my whole family for three meals: crispy fries for lunch, pulled pork sandwiches by day three, and even a stir-fry hack when I’m lazy. Honestly, I buy extra just for the leftovers.
- Weeknight Hero: No fancy plating, no stress—just a slab of smoky, savory pork that’s ready in hours (mostly hands-off time). It’s my go-to when friends drop by unannounced or I’m too tired to think past “what’s for dinner?”
Step-by-step instructions for smoky crispy pork belly
Here's how to transform a simple pork belly into restaurant-quality perfection with crackling skin and tender meat.
Prepare the Dry Brine Overnight
Pat the 4 lb pork belly dry with paper towels, removing any excess fat from the surface. In a large bowl, combine the 0.5 cup kosher salt, 0.25 cup brown sugar, 1 tbsp freshly cracked black peppercorns, 8 smashed garlic cloves, and 0.25 cup fresh thyme leaves. Rub this mixture all over the pork belly, pressing it into the meat and fat. Place the pork belly fat-side up in a shallow dish and refrigerate uncovered for 24 hours.
This dry brining process works magic—it seasons deeply, draws out moisture for better browning, and creates that signature crackling crust. Don't skip this step, even if you're eager to start cooking. The flavor development happens during this resting period, not on the smoker.
Set Up the Traeger for Perfect Smoke
Combine 1 lb apple wood pellets with 1 lb hickory wood pellets in your Traeger's hopper. Preheat to 225°F with the lid closed. I like to use the applewood to balance the boldness of hickory—this creates a sweet-smoky flavor profile that complements the pork beautifully. Let the smoker stabilize for 30 minutes before adding the pork belly.
While the smoker preheats, prepare a large roasting pan by lining it with heavy-duty aluminum foil. Place a wire rack inside the pan to elevate the pork belly. This setup allows heat to circulate underneath, creating crispy skin on all sides. Keep the pork belly refrigerated until you're ready to smoke it.
Smoke the Pork Belly Low and Slow
Remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes before smoking. Place it fat-side down on the wire rack in the prepared pan. Smoke at 225°F for 6 hours, maintaining the temperature by adding pellets as needed. I check the temperature every hour and adjust the vent if the smoke becomes too thick.
After 6 hours, the internal temperature should reach about 160°F. Here's where the magic happens: wrap the pork belly tightly in butcher paper (not foil), leaving the fat cap exposed. Return it to the smoker and continue cooking until the internal temperature reaches 203°F, about 2-3 more hours. The butcher paper allows the pork to breathe while retaining moisture, creating that perfect balance of crispy exterior and tender interior.
Create the Crispy Bark and Rest
Once the pork belly reaches 203°F, remove it from the smoker and let it rest at room temperature for 1 hour. During this time, preheat your oven to 425°F. Place the pork belly fat-side down on a baking sheet and score the fat in a crosshatch pattern, being careful not to cut into the meat. This creates steam channels that help render the fat and develop crispy skin.
Baste the pork belly with a mixture of 0.5 cup softened butter and 2 tbsp olive oil, brushing it generously over the scored fat. Place the baking sheet on the middle rack of your oven and bake for 20-25 minutes, basting every 5 minutes, until the fat is golden brown and crispy. The pork belly should have a deep mahogany color and crackle when you press it gently with tongs.
Slice and Serve with Rosemary Butter
While the pork belly rests for another 15 minutes (covered loosely with foil), prepare the rosemary butter by combining 0.5 cup softened butter with 0.125 cup chopped fresh rosemary. Spread this mixture on a serving platter or individual plates. Using a sharp knife, slice the pork belly against the grain into ½-inch thick slices.
Arrange the slices on the rosemary butter and serve immediately. The contrast of crispy fat, tender meat, and herby butter creates a symphony of textures and flavors that will impress anyone at your table. This recipe serves 6 generous portions, so plan accordingly—it disappears quickly!
Pro Tips For Making Traeger Pork Belly
- CRANK THE HEAT FIRST: Don’t start slow—blast that Traeger to 400°F for the first 20 minutes to render fat fast and build a deep crust. I learned this the hard way after my first batch came out greasy but pale. High heat = caramelization, not just cooking.
- SALT THE BELLY 24 HOURS EARLY: Slather that pork belly with 1 tablespoon kosher salt per pound and let it sit uncovered in the fridge. Sounds extreme, but it keeps the meat juicy and lets the salt penetrate—no more dry edges when you slice. (Yes, even if you’re impatient like me.)
- SKIP THE GARLIC ON THE SKIN: Stuff whole garlic cloves inside the belly fat pockets, not on the surface. They’ll soften perfectly without burning, and you won’t waste time peeling them later. My grandmother swore by this, and she was right: buried garlic = foolproof flavor.
- WRAP IT AT 160°F: When the internal temp hits 160°F, wrap the pork belly in foil and let it rest for 30 minutes before finishing. This locks in moisture—no more shriveled slices. (Your future self will thank you.)
Creative variations of this dish
Southern BBQ-Style
For a true Carolina-inspired twist, swap the applewood pellets for 100% hickory and add a ½ cup BBQ sauce (like Sweet Baby Ray's Original) to the dry brine mix. After smoking, brush the belly with extra sauce during the oven finish for a sticky, caramelized glaze.
Serve with classic sides like cornbread and collard greens for an authentic Southern spread. 🌶️
Asian-Inspired Five-Spice
Infuse your pork belly with global flavors by adding 1 tbsp Chinese five-spice powder and 1 tbsp grated fresh ginger to the dry brine. Use cherry wood pellets for a fruity-smoky balance.
After smoking, glaze with a mix of 2 tbsp hoisin sauce and 1 tbsp honey during the oven finish. Garnish with sliced scallions and serve with jasmine rice and steamed bok choy.
Breakfast-Style Bacon Wrap
Turn your smoked pork belly into a decadent breakfast centerpiece by slicing it into ¼-inch thick strips and wrapping them around English muffins toasted with garlic butter. Top with fried eggs, crispy hash browns, and a drizzle of maple syrup.
This is my go-to for brunch after a long smoker session—it's like bacon's gourmet cousin. 🍳
Baked Bean Topping
For a hearty main dish, use the smoked pork belly as a topping for baked beans. Slice the belly into ½-inch strips and arrange them over a bed of cannellini beans simmered with brown sugar, molasses, and smoked paprika.
Broil for 3-4 minutes until the fat crisps. Add a dollop of sour cream and fresh cilantro for a BBQ-inspired twist on a classic.
Pulled Pork Sandwiches
Shred the smoked pork belly using two forks and mix it with ½ cup BBQ sauce and 2 tbsp apple cider vinegar for tangy pulled pork. Pile it onto toasted brioche buns with pickled red onions and shredded lettuce.
This is my secret weapon for game-day gatherings—it's smoky, tender, and always a crowd-pleaser. 🏈
Heritage Pig Farm Twist
If you're using my Gloucestershire Old Spots pork belly from my farm, reduce the smoking time to 5 hours at 225°F—their marbling is so rich it cooks faster. Finish with a 1 tbsp honey and 1 tbsp Dijon mustard glaze during the oven stage.
The natural sweetness of these heritage pigs shines through beautifully, creating a more delicate but equally flavorful result. 🐷
Nutrition facts
Frequently asked questions
Why does the recipe call for a 24-hour dry brine?
The 24-hour dry brine is essential for two reasons: it seasons the meat deeply and helps create that signature crackling crust. The salt draws out moisture, which evaporates during smoking, allowing the fat to render perfectly and develop that irresistible bark. Skipping this step can result in uneven seasoning and less crispy skin.
Can I use regular paper towels instead of butcher paper for wrapping?
No, butcher paper is key—it allows moisture to escape while retaining enough heat to keep the pork tender. Regular paper towels won't hold up to the heat and could tear. If you're in a pinch, aluminum foil works, but it can make the skin soggy. Butcher paper is the gold standard for this technique.
What’s the best way to check if the pork belly is done?
Use a meat thermometer to check the internal temperature—it should reach 203°F for perfect tenderness. The probe should go into the thickest part of the meat, avoiding fat pockets. If you don’t have a thermometer, cut into a small section: the meat should be tender and pull apart easily, with a slight pink center.
How do I prevent the pork belly from sticking to the Traeger grill?
Place the pork belly on a wire rack inside a foil-lined pan to allow airflow underneath. This elevates the meat and prevents direct contact with the grill grates. Also, score the fat in a crosshatch pattern before the oven finish—this helps render fat and creates steam channels for even cooking.
Can I make this recipe in a regular oven instead of a Traeger?
Yes, but you’ll need to adapt the method. Start by baking the pork belly at 275°F for 4-5 hours (covered loosely with foil), then increase the heat to 425°F for the final 20-25 minutes to crisp the skin. Use a smoke gun or add wood chips to a foil packet for smoky flavor. The Traeger’s precision makes it easier, but an oven works in a pinch!