Crispy Pork Belly On A Drum Smoker With Mojo Rojo Sauce
This crispy pork belly is cooked hot and fast on a drum smoker, giving you tender, juicy meat and beautifully crisp skin in about 2½ hours. Blazing Star BBQ All In One Seasoning adds balanced flavor to the meat while the fresh Mojo Rojo Sauce brings garlic, peppers, acidity and a bold savory finish.
Recipe Details
| Prep Time | 20 minutes, plus overnight drying |
| Cook Time | Approximately 2½ hours |
| Rest Time | 15 minutes |
| Servings | 6–8 |
| Cooking Method | Drum smoker |
| Cooking Temperature | 325°F |
Ingredients
For the Crispy Pork Belly
- 3 pounds skin-on pork belly
- Kosher salt, as needed for drying the skin
- 3 tablespoons Blazing Star BBQ All In One Seasoning
For the Mojo Rojo Sauce
- 1 red bell pepper, stem and seeds removed
- 1 Fresno chile, stem removed
- 6 garlic cloves, peeled
- 2 tablespoons red wine vinegar
- 2 teaspoons Blazing Star BBQ Beef Rub
- 1/4 cup olive oil
Instructions
- Cut the pork belly. Cut the skin-on pork belly into approximately 2-inch-thick strips.
- Salt the skin overnight. Arrange the pork belly strips skin-side up on a wire rack set over a tray. Apply kosher salt to the skin and refrigerate uncovered overnight.
- Clean and dry the skin. Remove the pork belly from the refrigerator. Wipe away the kosher salt and thoroughly dry the skin with paper towels.
- Preheat the smoker. Prepare a drum smoker with lump charcoal and bring the cooking temperature to 325°F.
- Season the pork belly. Apply All In One Seasoning evenly to the meat and exposed sides of each strip. Leave the skin clean and dry so it can become crispy.
- Smoke the pork belly. Place the strips on the smoker with the skin facing up. Cook at 325°F for approximately 2½ hours.
- Check for doneness. Continue cooking until the skin is crisp, the meat is tender and the internal temperature reaches approximately 195–200°F.
- Make the Mojo Rojo Sauce. Add the raw red bell pepper, Fresno chile, garlic, red wine vinegar and Beef Rub to a blender. Blend while gradually adding the olive oil until the sauce reaches a smooth consistency.
- Rest the pork belly. Remove the finished pork belly from the smoker and allow it to rest for approximately 15 minutes.
- Slice and serve. Cut the rested pork belly into serving-sized pieces and serve with the fresh Mojo Rojo Sauce.
Mike’s Tips
- Leaving the pork belly uncovered in the refrigerator helps remove moisture from the skin so it can become crispy.
- Remove the kosher salt completely and dry the skin thoroughly before cooking.
- Season the meat and sides while keeping the skin clean and dry.
- Use approximately 1 tablespoon of All In One Seasoning for every pound of pork belly.
- Cook to tenderness as well as temperature. The pork belly should reach 195–200°F and feel tender when checked with a temperature probe.
- Make the Mojo Rojo Sauce while the pork belly cooks so the fresh flavors have time to come together.
Frequently Asked Questions
Why should I salt the pork belly skin overnight?
The kosher salt draws moisture from the skin. Refrigerating it uncovered helps the surface dry further, allowing it to become crisp during cooking.
Should I season the pork belly skin?
Keep the skin clean and dry after removing the kosher salt. Apply the All In One Seasoning to the meat and exposed sides instead.
What internal temperature should pork belly reach?
Cook the pork belly until it reaches approximately 195–200°F and feels tender when checked with a temperature probe.
Can I make this without a drum smoker?
You can use another smoker capable of holding 325°F. The cooking time may vary depending on the cooker and airflow, so monitor the skin, tenderness and internal temperature.
Is Mojo Rojo Sauce spicy?
The Fresno chile provides a gentle pepper heat, while the red bell pepper, garlic, vinegar and Beef Rub create a fresh, savory and slightly tangy sauce.
Shop the Flavor
Shop Blazing Star BBQ All In One Seasoning
Shop Blazing Star BBQ Beef Rub
Shop Blazing Star BBQ on Amazon
More Blazing Star BBQ Recipes
- Smoked and Fried Pork Belly Chicharron With Creamy Avocado Verde Salsa
- Asian Bang Pork Belly Burnt Ends
- Beerylicious Pork Belly Burnt Ends
