Last Updated on September 16, 2024 by Carne Diem
Protein: 
Origin: American
Method: Smoker
Jump to RecipeThere's nothing quite like a classic BLT, but what if we told you it could be even better? By swapping out the bacon for a smoky, fall apart tender pork belly, you're elevating your sandwich to new heights. This smoked pork belly BLT is a flavor explosion that will have you craving more.
Making A BLT with Smoked Pork Belly
Just like a classic BLT, making a pork belly BLT is simple and only requires a few ingredients.
What you will need to make a pork belly BLT sandwich
Pork belly-Look for a pork belly that is thick and has a good amount of marbling. This will ensure it is tender and juicy when smoked. You will need about a 4–5-pound slab of pork belly to make 4 BLT sandwiches.
Bread: You will need 8 slices of bread for the sandwiches. Use high quality bread if possible. Our favorite is Dave's Killer Bread but use your favorite. Sourdough bread also really works great.
Tomatoes: You will need 1-2 tomatoes for the pork belly BLTs. Use large heirloom or slicing tomatoes for the best flavor.
Lettuce: We typically use Boston lettuce in the recipe, but fresh iceberg or Romaine lettuce also work well, so use your favorite.
Mayonnaise: We always recommend Duke's, but a spicy flavored Mayonnaise like Nando's also works well in the sandwich. We use the mayo both on the sandwich and as a binder on the pork belly.
BBQ Seasoning: Use your favorite BBQ seasoning for pork or ribs. We prefer a sweet and spicy flavor profile, but savory rubs also work well.
Preparing the Pork Belly
To prepare the pork belly, pat the pork belly dry, then cut the fresh pork belly into squares, slightly larger than the slices of bread that you are using for the sandwich. The pork belly will shrink a little during cooking, that this insures you get some of that tender smoked pork belly in every bite.
Next, slather both sides of the pork belly squares with a little of the mayo and generously season all sides of the belly.
Smoking the Pork Belly
To cook the smoked pork belly, preheat your smoker to 275 degrees and set up for indirect heat. We smoked the pork belly on our Big Green Egg, over hickory and cherry, but you can use a pellet smoker or offset smoker as well.
You can experiment with different smoking times and temperatures to find your ideal flavor. A low and slow smoke will result in a tender and flavorful pork belly as well, but we have had the best results cooking the pork belly at 275-300 degrees. At this temperature cooking time is typically about 2-3 hours.
The pork belly is done, when it probes tender (a toothpick or temp probe can be inserted with no resistance), which typically occurs around an internal temperature of 200-205 degrees.
If the squares of pork belly are starting to get to dark, you can spritz with a little apple juice or mixture of apple juice and apple cider vinegar to slow the darkening.
Be sure to try more of our great smoked pork recipes:
- Smoked German Pork Knuckle: Roasted Schweinshaxe
- Smoked Pork Burnt Ends
- Smoked Pork Crown Roast
- Pulled Pork Lumpia
- Smoked Pernil- Puerto Rican Roast Pork Shoulder
- Eastern North Carolina Pulled Pork
- Kansas City Tomahawk Style Pork Chops
Finishing the Sandwich
Once your pork belly is done smoking it is time to assemble your smoked pork belly BLT sandwich.
Prepare the bread: Toast the bread to your desired level of crispiness.
Assemble the sandwich: Spread mayonnaise on one side of each bread slice.
Layer smoked pork belly slices, tomato slices, and fresh lettuce on the sandwich. If desired you can try other additional toppings as well such as avocado, mustard, bacon, or our pickled red onions.
Top with the remaining bread slice and cut in half diagonally. Your BLT with smoked pork belly is ready to eat!
Additional Tips for the Perfect Smoked Pork Belly BLT
- Add a touch of sweetness: If you prefer a slightly sweeter BLT, drizzle a little honey or maple syrup over the smoked pork belly before assembling the sandwich.
- Pickled red onions: For a tangy and crunchy element, add pickled red onions to your sandwich. They complement the richness of the smoked pork belly perfectly.
This smoked pork belly BLT is a delicious and satisfying meal that is perfect for any occasion. Give it a try and see why it's quickly becoming a favorite among sandwich lovers.
If you are looking for more great sandwich recipes, give some of these classics a try:
- Choripán: Argentinian Grilled Chorizo Sandwich
- Baltimore Pit Beef : Maryland Style Roast Beef Sandwich
- Tempura Pork Tenderloin Sandwich
- Grilled Picanha Sandwich
- Vietnamese Grilled Pork Banh Mi Sandwich
- Paseo Inspired Caribbean Roast Pork Sandwich
Frequently Asked Questions
While there can be some variation based on cook temperature and meat quality, a pork belly typically needs to be cooked to 200-205 degrees in order to be fall apart tender.
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📖 Recipe
Smoked Pork Belly BLT
Ingredients
- 4 Pound Pork Belly
- 1 Tomato Sliced
- 1 Head of Lettuce
- 8 Slices Bread
- ¾ Cup Mayonnaise
- ¼ Cup BBQ Rub
Instructions
- Pat dry the pork belly and cut into 4 squares, slightly larger than a slice of bread.
- Lightly slather the pork belly with mayo then liberally season with the BBQ rub.
- Preheat your smoker to 275 degrees, then smoke the pork belly for 2-3 hours, until it reaches an internal temperature of 200-205 degrees and is probe tender.
- Toast the bread slices and slather one side of each piece with mayo. Place sliced tomato, lettuce and a square or smoked pork belly on a slice of bread and top with remaining bread.
- Optional toppings may include mustard, avocado, bacon, and pickled red onions.
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