How to Smoke Pork Belly (Drum Smoker) with Peach Slaw
Why This Smoked Pork Belly Rocks
Big Poppa here—this drum smoker pork belly hits all the right notes: sweet heat from Sweet Money Hot, tang and shine from peach vinegar, and a peach-onion foil boat that keeps the meat juicy while the skin blisters. Finish with a quick peach slaw for a fresh, summery crunch.
Pro tip: dry the skin thoroughly and manage heat for that coveted crackly bite. A good smoker probe thermometer and heat-resistant barbecue gloves make this an easy win.
What You’ll Need
Main Ingredients
- 1 whole pork belly (4–5 lb), skin on
- 2–3 tbsp Sweet Money Hot seasoning
- 2–3 tbsp peach vinegar (or cider vinegar + splash of peach nectar)
- Kosher salt (light coating for skin)
Foil-Boat & Braise Flavors
- 1 large sweet onion, sliced
- 2 fresh peaches, sliced
- 2 tbsp tart fruit spread (apricot or peach)
- 1/2 cup low-sodium chicken stock
- 1 tbsp olive oil
- 1 tbsp peach balsamic vinegar
- 1 tsp Little Louie’s Garlic Pepper
- 1/2–1 tsp Cuckoo Racha (to balance the sweet)
Peach Slaw
- 4 cups coleslaw mix
- 1–2 peaches, thinly sliced
- 1/2 sweet onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp peach balsamic vinegar
- 1 tbsp peach nectar
- 1/2 tsp Little Louie’s Garlic Pepper
- Pinch Cuckoo Racha (optional)
Tools & Gear
- Drum smoker (or pellet/kettle) set up for 300–400°F
- Heavy-duty foil & rimmed pan to form a “foil boat”
- Jacquard/jacard tenderizer (optional), kitchen torch (optional)
- Remote smoker probe thermometer
- Heat-resistant barbecue gloves
Step-by-Step: Smoked Pork Belly (Drum Smoker)
1) Season & Dry
Pat the belly dry. Season the meat side with Sweet Money Hot. Brush the skin with peach vinegar to clean/dry; lightly salt the skin (you’ll brush excess off later). For extra flavor and a drier surface, refrigerate uncovered overnight.
2) Smoke at 300°F
Preheat the drum smoker to 300°F. Cook the belly skin-side up until internal temp in the thickest area is ~145–155°F and the skin looks dry and glossy.
3) Vinegar Touch-Up & Heat Bump
Lightly brush the skin again with peach vinegar. If using a jacard, prick the skin lightly (avoid piercing deep into the meat). Bump the pit to 375–400°F to start blistering the skin.
4) Build the Foil Boat
In a foil-lined pan, layer onion and peach slices. Add fruit spread, chicken stock, olive oil, peach balsamic, Little Louie’s, and a pinch of Cuckoo Racha. Set the belly in the “boat” and return to the smoker. Keep the skin exposed so it stays crisp; tent edges if needed.
5) Cook Until Tender
Continue at 375–400°F until the belly is probe-tender (195–203°F for braised-tender). For firmer, sliceable belly, you can pull earlier at 165–180°F once the skin has popped. Rest 15–20 minutes.
6) Optional Crisp
For extra crunch, slice and cast-iron crisp the pieces, or carefully blister the skin with a kitchen torch.
7) Peach Slaw
Toss slaw mix with peaches and onion. Whisk olive oil, peach balsamic, nectar, Little Louie’s, and a pinch of Cuckoo Racha. Dress lightly—don’t overdress. Serve with sliced pork belly.
Serving Ideas
- Serve over rice bowls with the peach-onion jus.
- Make sliders with brioche buns and peach slaw.
- Leftovers crisp beautifully in a skillet for breakfast.
Shop Rubs & Sauces
Build Big Poppa Flavor:
Sweet Money Hot, Little Louie’s Garlic Pepper, Cuckoo Racha
Shop Rubs & SaucesFAQ
Do I need to score the skin?
No—this method keeps the skin whole for a bubbly crackle. The vinegar, drying, and higher heat help the skin pop.
What final temp should I target?
Pull at 195–203°F for braised, shreddy tenderness, or 165–180°F for firmer slices. Either way, rest before slicing.
No peach vinegar/balsamic?
Use apple cider vinegar and a splash of peach nectar; substitute white balsamic or apple cider vinegar plus a pinch of sugar.
Can I finish in the oven?
Yes. After the initial smoke, set the foil boat in a 375–400°F oven until tender and the skin blisters; broil briefly if needed (watch closely).
Watch the cook: How to Smoke Pork Belly | Drum Smoker Recipe (YouTube)
