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

FAQ

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)

Smoked Pork Belly (Drum Smoker) with Peach Slaw

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ Main Dish

Cuisine

American BBQ

Servings

8

Prep Time

20 minutes

Cook Time

3-4 hours

Turn a whole pork belly into BBQ candy on the drum smoker. Season with Sweet Money Hot, dry the skin with peach vinegar, then smoke before setting the belly in a peach–onion foil boat with peach balsamic, a touch of fruit spread, Little Louie’s Garlic Pepper, and a kiss of Cuckoo Racha heat. Bump the pit to blister the skin, cook until probe-tender, then slice and cast-iron crisp for shattering edges. Finish with a quick peach slaw for sweet-heat contrast. Works on drum, pellet, or an oven finish—just keep the skin dry and exposed so it pops.

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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 peach nectar)

• Kosher salt (light coating for skin)

Foil Boat & Braise

• 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

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)

Directions

1. Season & dry: Pat belly dry. Season meat side with Sweet Money Hot. Brush skin with peach vinegar; lightly salt skin. Optionally refrigerate uncovered overnight to dry skin.

2. Smoke at 300°F: Place in drum smoker, skin up. Cook until internal temp is ~145–155°F and skin looks glossy/dry.

3. Vinegar & bump heat: Brush skin with peach vinegar; optionally jacard the skin lightly. Raise pit to 375–400°F to start blistering.

4. Foil boat: In a foil-lined pan, layer onion and peaches; add fruit spread, stock, oil, peach balsamic, Little Louie’s, and Cuckoo Racha. Set belly in the boat with skin exposed.

5. Cook until tender: Continue at 375–400°F until probe-tender (internal 195–203°F for braised-tender). For firmer slices, pull earlier at 165–180°F once the skin has popped. Rest 15–20 minutes.

6. Crisp & serve: Slice; cast-iron crisp pieces if desired. Toss slaw ingredients with dressing and serve alongside. Spoon peach-onion jus over slices.

Recipe Video