This Cherry Pecan Glazed Pork Belly recipe draws inspiration from award-winning championship ribs—but this time, we’re bringing that smoky, sweet, and nutty combo to pork belly. With a rich mustard base, deep cherry and pecan rubs, and a finish that’s pure BBQ magic, this pork belly delivers bite after bite of melt-in-your-mouth flavor.
Cherry Pecan Glazed Pork Belly
This recipe comes straight from the flavor playbook that won at the World Food Championships. After taking top honors at the Montana State Rib Championship with a cherry pecan glaze, I had to try it on pork belly. Spoiler alert—it’s even better. That combination of sweet cherry and nutty pecan works beautifully with the fatty, rich belly cut. It’s like eating candy… if candy was savory, smoky, and glazed in BBQ sauce.
How to Make Cherry Pecan Glazed Pork Belly
Preparation
Preheat your smoker to 250°F. Trim off any silver skin on the meat side of the pork belly (leave the fat cap intact). Coat the belly with a layer of mustard sauce—this helps the seasoning stick and adds a subtle tang. Then season generously with pecan BBQ rub and just a touch of cherry rub over top. Like building a sundae, always put the cherry on last!
Smoking
Place the pork belly fat side down directly on the smoker grates. Let it smoke low and slow for about 3 hours. Keep an eye out for flare-ups—if fat drips and causes flare-ups, carefully flip the belly and trim off any overly darkened spots.
Wrapping
Once the belly reaches a deep red mahogany color, it’s time to wrap it in butcher paper. Return it to the smoker for another 2 hours, allowing it to steam and tenderize.
Finishing Touch
Once the pork belly is probe tender, remove it from the smoker. You can cube it or slice it depending on how you want to serve it. To finish, toss the pork into a skillet or place it back on the smoker at a higher temp to render a little extra fat and crisp the edges. Glaze with cherry BBQ sauce before serving to tie all those sweet, nutty, and savory notes together.
Serving
Serve slices or cubes on a bed of rice, inside a warm bun, or as a taco filling. However you enjoy it, make sure to brush with extra sauce before plating.
Best Beer To Pair With Cherry Pecan Glazed Pork Belly
Brown Ale
Its roasted malt and nutty character echo the pecan rub and balance the sweetness of the cherry glaze.
Fruit-Forward Saison
A cherry or raspberry saison will mirror the sweet glaze while cutting through the richness of the belly.
Amber Lager
Clean and caramel-toned, this easy-drinker adds crisp refreshment between bites of fatty, glazed pork belly.
Cherry Pecan Glazed Pork Belly
Ingredients
- 1 each Pork Belly Skin Removed
- 1 bottle Yonedas Grannies Gold Mustard Sauce
- ¼ cup Heath Riles Cherry Rub
- ¼ cup Pecan Rub: Either Heath Riles or Meat Church
- 1 bottle Yonedas Smoked Hickory BBQ Sauce
Instructions
- Preheat smoker to 250°F
- Trim silver skin from pork belly
- Coat with mustard sauce
- Season with pecan rub and a touch of cherry rub
- Smoke fat side down for 3 hours
- Wrap in butcher paper and smoke 2 more hours
- Slice or cube, then glaze with cherry BBQ sauce
- Optionally crisp on grill or skillet before serving
- Serve hot over rice, in buns, or as tacos