Chocolate and pork belly? Yes, please! This smoked chocolate mole pork belly brings bold, rich, and unexpected flavor to the BBQ. Inspired by traditional Mexican mole, this twist on a classic uses a dry rub infused with savory spice and decadent cocoa.
Smoked Chocolate Mole Pork Belly
If you’ve ever had authentic pork mole in Mexico, you know it’s a deep, soulful dish. This version takes the heart of mole—spice, smoke, and chocolate—and fuses it with the rich texture of pork belly. Instead of a sauce, we use Yonedas Chocolate BBQ Rub, which combines Ancho-Chipotle spices with Jacek artisan cocoa.
The result? A flavor-packed bark that caramelizes into mole magic. I developed this rub for competition BBQ when chocolate was a surprise ingredient, and it’s been in my rotation ever since.
How to Make Smoked Chocolate Mole Pork Belly
Preparation
Preheat your smoker to 275°F. While it’s heating up, pat your pork belly dry and slice it into 1-inch thick strips. This increases surface area for seasoning and bark development. Coat all four sides of each strip with Yonedas Chocolate BBQ Rub, pressing the rub in to help it adhere. Let the seasoned pork belly rest at room temperature for about 20 minutes.
Smoking
Place the pork belly strips on the smoker, spaced at least ½ inch apart to allow smoke to circulate evenly. Smoke for 2 hours, flipping every 40 minutes to build even color and texture. You’re looking for a crisp, caramelized exterior with dark edges and rich mahogany tones.
Wrapping
Once the pork has developed a bark and is crispy on the outside, remove the strips and place 2–3 per foil pouch. Wrap them tightly and return to the smoker for 1 more hour. This helps tenderize the fat and lock in moisture.
Resting & Serving
After the final hour, remove the pouches and let them rest for 15–20 minutes. Then slice and serve immediately. These smoky, chocolate-kissed bites are fantastic on tacos, over rice, in burritos, or just straight off the board.
Best Beer To Pair With Smoked Chocolate Mole Pork Belly
Porter or Stout
Rich chocolate and roasted malt flavors echo the mole rub, enhancing the cocoa and spice profile.
Mexican Lager
Crisp and light, this beer refreshes the palate and balances the richness of the pork belly.
Amber Ale
Its caramel notes complement the smoky crust while keeping things smooth and drinkable.
Smoked Chocolate Mole Pork Belly
Equipment
- Louisiana Grills 800 Premier
- Hickory Wood Pellets
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Aluminum foil
Ingredients
- 3 lbs Pork Belly Skin Removed
- 1 cup Yonedas Jacek Chocolate BBQ Rub
Instructions
- Preheat smoker to 275°F
- Cut pork belly into 1” strips
- Season all over with Yonedas Chocolate BBQ Rub
- Smoke for 2 hours, flipping every 40 minutes
- Wrap in foil (2–3 strips per pouch), return to smoker for 1 hour
- Rest for 15–20 minutes
- Slice and serve hot as tacos, bowls, or a main dish
Smoked Chocolate Mole Pork Belly FAQs
Can I use pork belly with the skin on?
Yes, but we recommend removing the skin for this recipe so the rub can penetrate and the fat renders more cleanly. Save the skin and turn it into crispy pork crackling!
What if I can’t find the Yonedas Chocolate Rub?
If it’s unavailable, try making a quick mix of your favorite BBQ rub blended with 1–2 tsp of quality cocoa powder and a pinch of cinnamon or chipotle powder.
Can I use a different cut of pork?
Absolutely. While pork belly is ideal for its fat content, pork butt or shoulder can work well. Just adjust cooking times and ensure internal temps stay safe and juicy.
What kind of tacos did you use this for?
Hard shell tacos with jalapeño black beans, mole pork belly, and a little lime crema. Top with pickled onions and cilantro and you’re golden. My kids crushed these like it was taco Tuesday at a five-star resort.