16 Traeger Pork Belly Recipes—From Burnt Ends to Bao

Pork belly is the star of the smoker, and these 16 Traeger recipes—from burnt ends to bao—will prove it. Whether you’re craving smoky, tender bites or sweet, sticky glazes, this roundup has you covered. Fire up your grill and get ready for the best pork belly of your life!

Traeger Smoked Pork Belly Burnt Ends

Ultimate bite-sized flavor bombs? These Traeger Smoked Pork Belly Burnt Ends deliver sweet, smoky, and ridiculously tender chunks that'll vanish in minutes.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

For the Pork

• 3 lbs pork belly, skin removed, cut into 1-inch cubes (I like a thicker cut for juicier bites)

For the Rub

• 1/4 cup brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper

For the Braise & Glaze

• 1/2 cup unsalted butter, cubed (room temp so it melts faster)
• 1/4 cup honey (liquid gold here)
• 1 cup your favorite BBQ sauce (I lean sweet & tangy)
• 1/2 cup apple juice (adds a fruity backbone)

Instructions

1. Preheat your Traeger to 225°F using pecan or hickory pellets for max smoke flavor.
2. In a small bowl, combine all rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
3. Pat the pork belly cubes dry with paper towels—helps the rub stick. Toss cubes in the rub until fully coated.
4. Place the seasoned cubes directly on the grill grates. Smoke for 3 hours undisturbed. Don’t peek!
5. After 3 hours, transfer the cubes to a disposable aluminum foil pan. Add butter cubes, drizzle honey, pour in BBQ sauce and apple juice. Stir gently to coat.
6. Cover the pan tightly with foil. Return to the Traeger and smoke for another 1 hour. This braise tenderizes and amps up the sticky factor.
7. Remove the foil and stir. Smoke uncovered for 15–30 minutes until the sauce thickens and clings to each cube. Look for a tacky, glazed finish.
8. Let rest for 5 minutes before serving. The carryover heat locks in juices—don’t skip this!

A perfect balance of sticky-sweet and deep smoke, these burnt ends are pure gold. Pile them on slider buns with pickles for a crunch, or eat straight off the tray—no judgment.

Crispy Traeger Pork Belly Tacos

Hit that smoker button because we're making the crunchiest pork belly tacos you've ever bitten into. No fluff, just flavor.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Pork Belly and Tacos

• 2 lbs pork belly (skin-on, cut into 1-inch strips)
• 2 tbsp Traeger Pork & Poultry Rub (or your favorite BBQ rub)
• 1 tbsp extra virgin olive oil (my go-to for better flavor)
• 8-10 small flour tortillas (I prefer flour for softness)
• 1/2 cup crema (or sour cream, but crema is tangier)
• 1/2 cup salsa verde (store-bought or homemade works)
• 1/4 cup chopped fresh cilantro
• 1 lime (cut into wedges)
• Optional: sliced radishes or pickled onions for crunch

Instructions

1. Pat dry pork belly strips with paper towels. Rub with 1 tbsp olive oil, then coat evenly with 2 tbsp Traeger rub. Let rest at room temp 15 minutes (or overnight in fridge for deeper flavor — tip 1).
2. Set Traeger to 225°F and preheat with lid closed 15 minutes.
3. Place seasoned pork belly strips directly on grill grates. Smoke for 2 hours, or until internal temp reaches 190°F (tip 2: use a probe thermometer for accuracy).
4. After 2 hours, increase grill temp to 450°F (or use sear function). Flip pork belly and cook another 10-15 minutes per side until crispy and golden brown (tip 3: watch for char, don't burn).
5. Remove pork, let rest 5 minutes, then slice against the grain into bite-sized pieces.
6. Warm tortillas on the grill or in a dry skillet, about 30 seconds per side.
7. Assemble tacos: add pork, drizzle with crema and salsa verde, top with cilantro. Serve with lime wedges and optional radishes.

Really, the combo of crispy, smoky pork with cool crema and zesty salsa is unbeatable. Stack them high and enjoy with a cold beer. Your taco night just got a serious upgrade.

Honey Garlic Traeger Pork Belly

A slab of pork belly meets sweet heat on the Traeger. The honey garlic glaze caramelizes into a sticky, savory crust. Trust me, this is the best pork you'll smoke all summer.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Pork

• 2 lbs pork belly, skin removed (I ask the butcher to do it)
• 1 tbsp kosher salt (Diamond Crystal, not table!)
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

For the Glaze

• 1/3 cup honey (local if you can)
• 3 tbsp low-sodium soy sauce (I use tamari for gluten-free)
• 4 cloves garlic, minced (fresh, not jarred)
• 1 tbsp rice vinegar (unseasoned)

Instructions

1. Pat the pork belly completely dry with paper towels. Place it on a wire rack set over a sheet pan.
2. In a small bowl, mix the kosher salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the pork belly, pressing firmly.
3. Preheat your Traeger to 225°F with the lid closed for 15 minutes. Use a leave-in thermometer to monitor the internal temperature.
4. Place the pork belly directly on the grill grates (or on a sheet pan if you want easier cleanup). Smoke for 2–2.5 hours until the internal temp hits 190°F. The bark should be deeply colored.
5. While it smokes, whisk the honey, soy sauce, minced garlic, and rice vinegar together in a small bowl. Set aside.
6. Crank the Traeger to 350°F. Brush a generous layer of glaze over the pork belly. Smoke for 10 minutes, then brush again. Repeat two more times—that’s 3 glazes total over 30 minutes.
7. Transfer the pork to a cutting board and rest for 10 minutes. Slice against the grain into 1-inch thick strips. Don't skip the rest—it locks in the juices.

Melt-in-your-mouth tender with a sticky-sweet crust, this pork belly is crave-worthy. Serve it over jasmine rice with steamed broccoli, or pile it onto brioche buns for epic sliders. Either way, you're in for a flavor explosion.

Traeger Maple Glazed Pork Belly Bites

TikTok made these famous, but this Traeger version? Next level. Sticky, sweet, smoky pork belly bites that vanish in seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

• 1 lb pork belly, cut into 1-inch cubes (keep the skin on for that crunchy texture)
• 2 tbsp brown sugar (I like dark brown for deeper flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt (kosher, always)
• 1/2 tsp black pepper (freshly cracked is best)
• 1/2 cup apple juice (for spritzing—adds subtle sweetness)
• 1/2 cup Traeger Maple Glaze (or make your own with maple syrup and soy sauce)

Instructions

1. Preheat your Traeger grill to 225°F with the lid closed for 15 minutes.
2. Pat the pork belly cubes dry with paper towels—moisture is the enemy of crispiness.
3. In a large bowl, combine the brown sugar, garlic powder, onion powder, salt, and pepper. Tumble the pork belly cubes in the spice mix until evenly coated.
4. Place the seasoned pork belly cubes directly on the grill grates (or in a cast iron skillet for easier cleanup). Leave space between each piece for smoke to circulate.
5. Smoke at 225°F for 60 minutes. Do not open the lid—Peek at 30 minutes to spritz with apple juice (this keeps them moist and adds flavor).
6. After 60 minutes, spritz again with apple juice and continue smoking for another 30 minutes.
7. Increase the Traeger temperature to 375°F. Brush each pork belly bite generously with the Maple Glaze.
8. Cook for 10 more minutes until the glaze is bubbly and sticky. Watch closely to avoid burning—sugar caramelizes fast.
9. Remove from the grill and let rest for 5 minutes. The glaze will set into a perfect sticky coating.

Drizzle any extra glaze over the bites before serving. The contrast of crackling skin against the sweet, smoky glaze is absolute perfection. Serve on a platter with toothpicks for the ultimate party pleaser.

Spicy Traeger Pork Belly Bao Buns

Smoky, spicy, and straight-up addictive—these bao buns are about to become your new obsession. Get ready to fire up the Traeger and transform pork belly into the ultimate sandwich filling.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 3 minutes

Ingredients

• 2 lbs pork belly, skin removed (ask your butcher to do it)
• 3 tbsp brown sugar (I like dark brown for deeper flavor)
• 2 tbsp gochujang (Korean chili paste – worth the hunt!)
• 1 tbsp sriracha (adjust if you’re a wimp)
• 1 tbsp soy sauce (low-sodium is fine here)
• 1 tbsp rice vinegar (unseasoned, please)
• 4 cloves garlic, minced (fresh only, no jarred)
• 1 tbsp grated ginger (use a microplane for that punch)
• 2 cups all-purpose flour (plus more for dusting)
• 1 packet (2 1/4 tsp) active dry yeast (check the date!)
• 1/2 cup warm milk (around 110°F – not hotter!)
• 3 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp baking powder (yes, it’s in the dough too)
• Sliced scallions and sesame seeds for garnish

Instructions

1. Mix brown sugar, gochujang, sriracha, soy sauce, rice vinegar, garlic, and ginger in a bowl. This is your spicy marinade.
2. Cut pork belly into 2-inch wide strips. Coat thoroughly with marinade. Let rest 15 minutes (or overnight for deeper flavor).
3. Preheat Traeger to 225°F. Place pork belly directly on grill grates. Smoke for 2.5–3 hours until internal temp hits 195°F and it’s fork-tender. Tip: wrap in foil at 165°F to keep it juicy.
4. While pork smokes, make bun dough. In a small bowl, combine warm milk and yeast with 1 tbsp sugar. Let sit 5 minutes until foamy. If it doesn’t foam, your yeast is dead – start over.
5. In a large bowl, whisk flour, remaining 2 tbsp sugar, salt, and baking powder. Add yeast mixture and vegetable oil. Mix until a shaggy dough forms.
6. Knead on a floured surface for 8 minutes until smooth and elastic. Tip: don’t over-flour; a slightly tacky dough is okay.
7. Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
8. Punch down dough. Divide into 8 equal pieces (about 45g each). Roll each into a ball, then flatten into a 3-inch oval. Fold in half over a piece of parchment paper to shape bao. Place on a greased steamer basket.
9. Let bao rise again for 20 minutes. Meanwhile, steam a pot of water.
10. Steam bao for 8 minutes over medium heat. Do not lift the lid! Keep them covered for 2 more minutes after turning off heat.
11. Remove pork from grill. Let rest 10 minutes, then shred or chop into bite-size pieces. Toss with any accumulated juices.
12. Assemble: Open a steamed bao, stuff with shredded pork, and top with scallions and sesame seeds. Devour immediately.

That first bite hits all the right notes – pillowy soft bun, sticky-spicy pork, and a subtle smoke punch. For a next-level crunch, add quick-pickled cucumbers or daikon. Trust me, you’ll be making these on repeat.

Traeger Pork Belly Burnt Ends Sliders

Let’s fire up the Traeger for the most addictive sliders you’ll ever make. These pork belly burnt ends are smoky, sweet, and melt-in-your-mouth tender.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 210 minutes

Ingredients

For the Burnt Ends

• 3 lbs pork belly, cut into 1.5-inch cubes (uniform cubes cook evenly)
• 1/4 cup BBQ rub (my go-to sweet and spicy blend)
• 4 tbsp unsalted butter, cubed (room temp for easy melting)
• 1/4 cup honey (raw honey adds depth)
• 1/2 cup BBQ sauce (tangy Kansas City style)

For Assembly

• 8 slider buns (brioche for richness)
• Dill pickle slices (for crunch)

Instructions

1. Preheat Traeger to 250°F with hickory pellets. Tip: let it preheat 15 minutes with lid closed to stabilize.
2. Cube pork belly into 1.5-inch pieces, removing any tough skin.
3. Toss cubes with BBQ rub until fully coated. Let sit 15 minutes to adhere.
4. Place cubes directly on grill grates. Smoke at 250°F for 2 hours.
5. Transfer to a foil pan. Add butter cubes and honey. Cover tightly with heavy-duty foil. Tip: heavy-duty foil prevents leaks.
6. Increase grill temp to 300°F. Cook covered for 1.5 hours until fork-tender.
7. Remove foil (watch steam). Pour off liquid into a bowl and reserve. Add BBQ sauce, stir gently. Return pan uncovered at 300°F for 30 minutes, stirring every 10 minutes until sticky. Tip: stirring prevents burning and ensures even glaze.
8. Toast split buns cut-side down on grill 1-2 minutes until golden.
9. Assemble: spoon burnt ends onto bun bottom, top with pickles, and drizzle a little reserved liquid. Cap with bun top.
10. Serve immediately while hot and sticky.

With every bite, you’ll get that perfect contrast of smoky, sweet, and tangy. These sliders are built for parties—make extra because they vanish fast.

Korean BBQ Style Traeger Pork Belly

Fire up your Traeger because this Korean BBQ pork belly is about to become your new obsession. It's sweet, spicy, smoky, and ridiculously tender. Get ready for a flavor bomb.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lb thick-cut pork belly (I ask my butcher for a slab with even fat-to-meat ratio)
• 1/4 cup gochujang (Korean chili paste—this is the heart of the marinade)
• 3 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp dark brown sugar (packed; dark gives deeper molasses flavor)
• 2 tbsp sesame oil (toasted, not regular—trust me)
• 4 cloves garlic, minced (fresh only, no jarred stuff)
• 1 tbsp fresh ginger, grated (a microplane makes this easy)
• 3 green onions, thinly sliced (white and light green parts for marinade, dark green for garnish)
• 1 tbsp rice vinegar (unseasoned)
• 1 tsp black pepper (freshly ground)
• For serving: butter lettuce leaves, kimchi, steamed sushi rice

Instructions

1. Score the pork belly skin side in a crosshatch pattern, cutting about 1/4 inch deep. This helps the marinade penetrate and fat render.
2. In a medium bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, white parts of green onions, rice vinegar, and black pepper until smooth.
3. Place pork belly in a large resealable bag or dish. Pour marinade over, seal, and massage to coat every surface. Refrigerate at least 2 hours, or overnight for max flavor—I always do overnight.
4. Remove pork from fridge 30 minutes before cooking to take off the chill. Meanwhile, heat your Traeger to 225°F for low-and-slow smoking.
5. Place pork belly directly on the grill grates, fat side up. Close lid and smoke for 45 minutes. This renders fat and infuses smoky flavor.
6. After 45 minutes, increase Traeger temperature to 400°F for searing. Flip pork belly fat side down and grill 10 more minutes until the fat is crispy and caramelized. Tip: Watch for flare-ups—move to cooler zone if needed.
7. Internal temp should reach 190°F for tender, fall-apart texture. If not, continue at 225°F until it does, then sear. Use a probe thermometer—I never guess.
8. Let rest 10 minutes on a cutting board. Slice against the grain into 1/2-inch strips. Tip: Use a sharp chef's knife for clean cuts.
9. Serve on butter lettuce leaves with kimchi and rice. Garnish with remaining green onion slices.

Finish this with a sprinkle of sesame seeds and a drizzle of sriracha mayo. Fold it into a lettuce wrap with quick pickled radish—absolute heaven.

Traeger Pork Belly Ramen

Just picture this: a bowl of ramen with impossibly rich broth and melt-in-your-mouth pork belly, all kissed by smoky Traeger flavor. This isn't your average instant ramen—it's a backyard project that pays off big.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 3 minutes

Ingredients

For the Pork Belly

• 2 lbs skinless pork belly (I prefer thick-cut, about 1.5 inches)
• 2 tbsp soy sauce (a good-quality one, like Kikkoman)
• 1 tbsp mirin (adds that subtle sweetness)
• 1 tbsp brown sugar (dark for deeper flavor)
• 1 tsp garlic powder (fresh minced works too, but powder sticks better)
• 1/2 tsp black pepper (freshly cracked if you can)

For the Broth

• 8 cups chicken stock (homemade is king, but store-bought low-sodium is fine)
• 1/4 cup soy sauce (adjust to your salt preference)
• 2 tbsp mirin
• 1 tbsp rice vinegar (unseasoned, for brightness)
• 4 cloves garlic, smashed (no need to chop fine)
• 1 inch ginger, sliced (peel on is okay)

For Assembly

• 4 servings fresh ramen noodles (I use Sun Noodles, frozen work too)
• 4 large eggs (room temp for perfect soft-boil)
• 4 green onions, thinly sliced (white and light green parts)
• 4 sheets nori (toasted or not—your call)
• 1 tbsp sesame seeds (toasted, for crunch)
• 1 tbsp chili oil (optional, but I always add a drizzle)

Instructions

1. Pat the pork belly dry with paper towels; moisture kills bark.
2. Whisk together 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1 tsp garlic powder, and 1/2 tsp black pepper in a small bowl.
3. Brush the glaze all over the pork belly, coating every side. Let it sit at room temp for 15 minutes while your Traeger preheats to 225°F.
4. Place the glazed pork belly directly on the Traeger grates. Smoke for 2.5 to 3 hours, until the internal temp hits 195°F (pro tip: wrap in foil at 165°F if you want extra tender meat).
5. Meanwhile, make the broth: In a large pot, combine 8 cups chicken stock, 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 4 smashed garlic cloves, and 1 sliced ginger. Bring to a boil, then reduce to a simmer for 30 minutes. Strain and keep warm.
6. Soft-boil the eggs: Bring a small pot of water to a rolling boil. Gently lower 4 room-temp eggs in. Boil exactly 6 minutes, then transfer to an ice bath. Peel and halve when cool.
7. After the pork belly hits 195°F, remove it from the Traeger and let rest for 10 minutes. Slice into 1/4-inch thick pieces (a sharp knife is key—no tearing).
8. Cook the ramen noodles according to package directions—al dente is the move. Drain and divide among 4 bowls.
9. Ladle the hot broth over the noodles. Top each bowl with sliced pork belly, a halved soft-boiled egg, sliced green onions, a sheet of nori, and a sprinkle of sesame seeds. Drizzle chili oil if you like heat.
10. Serve immediately—the noodles will keep soaking up broth, so eat fast.

Now dive in—the broth is silky, the pork belly is smoky-crisp on the edges and melting in the middle, and every slurp packs that Traeger kiss. Want extra crunch? Drop the nori sheets into the broth just before eating—they stay crispy if you hold them back.

Fried Rice with Traeger Pork Belly

Mornings were made for leftover rice and smoky pork belly. This fried rice hits different—crispy bits, umami punch, and that Traeger kiss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Fried Rice

• 3 cups day-old jasmine rice (cold — freshly cooked gets mushy)
• 1 lb Traeger-smoked pork belly, diced into ½-inch cubes (leftover or pre-smoked)
• 3 large eggs, lightly beaten (room temp eggs emulsify better)
• 1 cup frozen peas and carrots, thawed
• 4 scallions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce (low-sodium is fine, gives salty depth)
• 1 tbsp toasted sesame oil (use the good stuff)
• 2 tbsp vegetable oil (high smoke point, like avocado oil)
• ½ tsp salt (optional, soy sauce is salty)
• ¼ tsp white pepper (for that clean heat)

Instructions

1. Dice the cold Traeger-smoked pork belly into ½-inch cubes. Set aside.
2. Heat a wok or large skillet over high heat until it starts to smoke. Add vegetable oil and swirl to coat.
3. Add pork belly cubes in a single layer. Sear undisturbed for 2 minutes until golden and crispy. Flip and sear another 2 minutes. Transfer to a plate, leaving rendered fat in the wok.
4. Reduce heat to medium-high. Pour in beaten eggs and scramble quickly until just set, about 30 seconds. Transfer eggs to the pork plate.
5. Add garlic and ginger to the wok. Stir-fry for 15 seconds until fragrant. Do not burn.
6. Crank heat back to high. Add cold rice, breaking up any clumps with a spatula. Spread rice flat and let it sear for 1 minute without moving to get crispy bits.
7. Toss rice. Repeat searing step two more times for maximum crunch.
8. Drizzle soy sauce and sesame oil over the rice. Toss vigorously to coat every grain.
9. Return pork belly and eggs to the wok. Add peas, carrots, and scallion whites. Toss for 1 minute until everything is hot and well combined.
10. Season with salt (go easy) and white pepper. Toss once more.
11. Plate immediately, garnish with scallion greens. Serve hot.

Watch the magic happen as the smoky pork belly meets the crispy rice—every bite is a contrast. Wrap it in lettuce leaves for a crunchy twist or serve with a fried egg on top.

Traeger BBQ Pork Belly Sandwich

Ready for the ultimate Traeger BBQ pork belly sandwich? Smoky, crispy, and piled high with tangy coleslaw—this is the hearty bite you've been craving.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Pork Belly

• 2 lbs pork belly, skin removed, cut into 1-inch thick slices (I like them slab-style for max crunch)
• 1 tbsp olive oil

For the Dry Rub

• 2 tbsp brown sugar (light or dark, both work)
• 1 tbsp smoked paprika (the good stuff!)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Coleslaw

• 2 cups shredded green cabbage (from about half a head)
• 1/2 cup shredded carrots (I buy pre-shredded to save time)
• 1/3 cup mayonnaise (Duke's is my go-to for tang)
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp celery seed

For Assembly

• 4 brioche buns, split and toasted (buttery and soft)

Instructions

1. Preheat your Traeger to 225°F (use your favorite wood pellets—I prefer hickory).
2. Pat the pork belly dry with paper towels, then rub all over with olive oil.
3. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the pork belly generously with the rub, pressing it in for good measure.
4. Place the pork belly directly on the grill grate and smoke for 2 hours, or until the internal temperature reaches 190°F. Tip: Use an instant-read thermometer for accuracy.
5. After 2 hours, increase the Traeger temperature to 400°F. Sear each side of the pork belly for 2-3 minutes until the exterior is crispy and charred. Tip: Don't skip this step—it's what makes the sandwich sing.
6. Remove the pork belly from the grill and let it rest for 5 minutes. While it rests, make the coleslaw: In a large bowl, combine the shredded cabbage and carrots.
7. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth. Pour over the cabbage mixture and toss to coat. Taste and adjust salt and pepper if needed.
8. Toast the brioche buns cut-side down on the grill for about 1 minute, just until golden.
9. Slice the rested pork belly into thick pieces (about 1/2 inch each). Pile the pork onto the bottom buns, then top with a generous heap of coleslaw. Close the sandwiches and serve immediately.

Nothing beats that first bite—crispy, smoky pork belly meets cool, creamy slaw. This sandwich is a flavor bomb perfect for backyard cookouts. Serve it with extra pickles and a cold beer.

Lemon Herb Traeger Pork Belly

Whip up this zesty lemon herb pork belly on your Traeger – it’s a flavor bomb that’ll have everyone asking for seconds. Crispy skin, tender meat, all kissed by woodfire. Ready? Let’s go.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

For the Pork Belly & Rub

• 2 lbs pork belly, skin on (thick cut for max crisp)
• 1 tbsp olive oil (extra virgin, please)
• 1 lemon (zested and juiced – fresh is non-negotiable)
• 3 cloves garlic (minced, press it yourself)
• 1 tbsp fresh rosemary (chopped, from my garden if possible)
• 1 tbsp fresh thyme (leaves only, stems are bitter)
• 1 tsp kosher salt (Diamond Crystal, trust)
• 1/2 tsp black pepper (freshly cracked)
• 1/2 tsp red pepper flakes (optional, but I love the kick)

Instructions

1. Preheat Traeger to 250°F with lid closed. Use hickory or apple pellets for mild smoke.
2. Pat pork belly dry with paper towels. Score skin in a crosshatch pattern 1/2 inch apart – this helps render fat and gives crispy skin.
3. In a small bowl, mix lemon zest, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Add olive oil and stir into a paste.
4. Rub the paste all over the pork flesh (not the skin – keep skin dry). Massage it in well.
5. Place pork belly skin-side up on a wire rack set in a baking sheet. Let rest 10 minutes at room temp so rub sets.
6. Transfer to Traeger grates. Smoke at 250°F for 2 hours, until internal temp reaches ~190°F. Tip: For extra smoky flavor, spritz with lemon juice every 30 minutes after the first hour.
7. After 2 hours, increase temperature to 450°F. Continue cooking until skin is puffed and crispy, about 20-30 minutes. Watch closely to prevent burning. Tip: If skin isn't crisping, finish under the broiler for 2-3 minutes.
8. Remove from Traeger, let rest 10 minutes before slicing. Drizzle with reserved lemon juice. Slice into thick strips. Tip: Use a sharp knife to get clean cuts through the crispy skin.

Finally, that crackling skin shatters under your teeth while the citrus-herb rub cuts through the richness. Serve over a fresh arugula salad with shaved parmesan, or pile onto soft brioche buns with a drizzle of honey for a sweet-savory killer sandwich.

Traeger Pork Belly Pizza

Ditch the delivery. This Traeger Pork Belly Pizza is a game-changer—crispy pork, melty cheese, all on a smoky crust. You’ll never order in again.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 lb pork belly (skin removed, cut into 1-inch cubes – I like extra smoky flavor)
• 1 pre-made pizza dough (room temp for easier stretching – store-bought is totally fine)
• 1/2 cup pizza sauce (San Marzano tomatoes are my go-to)
• 2 cups shredded mozzarella (part-skim melts smoother than whole milk)
• 1/4 cup grated Parmesan (freshly grated only – no green can)
• 2 tbsp extra virgin olive oil (for brushing – fruity and robust)
• 1 tsp kosher salt (plus more for finishing)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat Traeger to 275°F; add hickory pellets for bold smoke.
2. Season pork belly cubes with salt and pepper. Place directly on grill grates (use a mat to avoid fall-through).
3. Smoke pork belly for 45 minutes, flipping halfway, until fat renders and edges are crispy. Tip: For deeper smoke, add extra pellets mid-cook.
4. Remove pork belly, rest on paper towels. Crank Traeger to 450°F.
5. Stretch pizza dough into a 12-inch round on a lightly floured surface. Tip: Let dough rest 5 minutes if it snaps back.
6. Brush dough with 1 tbsp olive oil, spread pizza sauce, then top with mozzarella and Parmesan. Don't overload – less cheese gives crispier crust.
7. Distribute pork belly cubes evenly over cheese. Slide pizza onto a floured peel or parchment paper.
8. Bake at 450°F for 12-15 minutes until crust is golden and cheese bubbles. Rotate halfway for even cooking. Tip: Use a pizza stone for extra-crispy bottom.
9. Remove, let cool 2 minutes. Drizzle with remaining olive oil, sprinkle flaky salt and optional red pepper flakes.

Just one bite and you’ll be hooked—the smoky, crunchy pork belly pairs perfectly with gooey cheese on a charred crust. Serve it with a side of ranch or a crisp salad to balance the richness.

Southwestern Traeger Pork Belly Nachos

Zap your taste buds with these Southwestern Traeger Pork Belly Nachos—crispy, smoky, and loaded with juicy pork belly. Every bite is a flavor explosion that'll have you reaching for more. Ready to fire up your Traeger?

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 lb pork belly, cut into 1-inch cubes (ask your butcher to do it for you)
• 1 tbsp chili powder (I use ancho for depth)
• 1 tsp cumin
• 1 tsp smoked paprika (essential for that campfire vibe)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bag (13 oz) tortilla chips (thick-cut holds up best)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese (or a Mexican blend)
• 1/2 cup sour cream
• 1/2 cup pico de gallo (or diced tomatoes if you're in a pinch)
• 1/4 cup pickled jalapeños (adds the perfect kick)
• 1 avocado, diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your Traeger grill to 275°F using apple or hickory pellets. Let the smoker stabilize for 15 minutes for consistent heat.
2. In a medium bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the pork belly cubes in the spice blend until fully coated—use gloves to avoid staining your hands.
3. Place the seasoned pork belly directly on the grill grates. Cook for 1.5 to 2 hours, flipping halfway through, until the fat renders and the meat is tender but not falling apart.
4. Remove the pork belly from the grill and set aside to rest for 10 minutes. Meanwhile, crank the Traeger up to 425°F.
5. Spread the tortilla chips in a single layer on a large baking sheet or cast iron skillet. Top evenly with black beans and shredded cheese.
6. Return the pork belly to the grill and place the chip-loaded sheet on the grates. Cook for 5-7 minutes—watch closely—until the chips are toasted and the cheese is bubbly.
7. Remove from the grill. Dot with sour cream and pico de gallo, then scatter pickled jalapeños and diced avocado. Finish with a generous sprinkling of cilantro and serve immediately with lime wedges.

Bold, smoky, and irresistibly crunchy—these nachos are the ultimate game-day snack. The contrast of creamy avocado and tangy sour cream with crispy pork belly is pure magic. Serve them straight off the Traeger for maximum wow factor.

Traeger Pork Belly Caesar Salad

Ever tried a Caesar salad that actually CRUNCHES? This Traeger pork belly Caesar swaps sad croutons for smoky, crispy pork belly cubes. Get ready for a salad that steals the show.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb pork belly, skin removed, cut into 1-inch cubes
• 2 tbsp Traeger Pork & Poultry Rub (or any BBQ rub)
• 1 head romaine lettuce, chopped
• 1/2 cup shaved Parmesan cheese
• 1 large egg yolk (room temp – it emulsifies better)
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 small garlic clove, minced (use a microplane for paste)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat your Traeger to 350°F. Pat pork belly cubes dry with paper towels, then toss in a bowl with the BBQ rub until evenly coated.
2. Place seasoned pork belly cubes directly on the grill grate. Cook for 25-30 minutes, flipping halfway, until the pork is crispy and golden brown. Tip: For extra crunch, increase heat to 400°F for the last 5 minutes.
3. While pork cooks, make the Caesar dressing. In a medium bowl, whisk together egg yolk, lemon juice, Dijon, anchovy fillets (mashed), and minced garlic until smooth. Tip: Room temp egg yolk blends seamlessly – no curdling.
4. Slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Season with salt and pepper. Taste and add more lemon if needed.
5. In a large salad bowl, combine chopped romaine and shaved Parmesan. Pour dressing over and toss well to coat every leaf.
6. Remove crispy pork belly from the grill and let rest 2 minutes. Scatter over the dressed salad. Serve immediately while pork is still hot and crunchy.

Every bite delivers that perfect smoky crunch against creamy Caesar dressing. I like to serve this still-warm so the pork belly stays ultra-crisp. Trust me: this salad will make you forget croutons forever.

Asian Style Traeger Pork Belly Lettuce Wraps

Bite into these crispy, savory-sweet pork belly lettuce wraps that'll have you skipping takeout for good. Packed with umami and crunch, they're a Traeger game-changer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Pork Belly

• 1 lb boneless pork belly, cut into 1-inch cubes
• 2 tbsp soy sauce (low-sodium if you're watching salt)
• 1 tbsp hoisin sauce (the thick, dark kind adds depth)
• 1 tbsp honey (local honey is my favorite)
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger (don't skip—it's the star)
• 2 cloves garlic, minced (use a microplane for paste)
• 1 tbsp rice vinegar (for a tangy kick)
• 1 tsp sriracha (optional, but I always add a squeeze)

For the Wraps

• 1 head butter lettuce, leaves separated (bibb lettuce works too)
• 2 green onions, thinly sliced (both white and green parts)
• 1 tbsp sesame seeds, toasted (for that nutty finish)
• Optional: 1/4 cup crushed peanuts (I throw them in for crunch)

Instructions

1. Preheat your Traeger to 350°F (use the 'Smoke' setting for 10 minutes first, then switch to 350°F for a kiss of applewood flavor).
2. In a medium bowl, whisk together soy sauce, hoisin, honey, sesame oil, rice vinegar, ginger, garlic, and sriracha until smooth. This is your glaze.
3. Add the cubed pork belly to the glaze, tossing to coat every piece. Let marinate at room temperature for 10 minutes — don't overthink it, just roll up your sleeves.
4. Arrange the pork belly pieces in a single layer on a foil-lined baking sheet or directly on a Traeger grill grate (use a grill basket to avoid losing cubes).
5. Place the baking sheet on the Traeger grates and smoke at 350°F for 30 minutes. No peeking — let that smoke do its thing.
6. After 30 minutes, flip each piece with tongs and continue cooking for another 15 minutes, until the edges are caramelized and the fat is rendered — you'll see a sticky, glossy coat.
7. While the pork cooks, toast sesame seeds in a dry skillet over medium heat for 2 minutes until golden and fragrant. Shake the pan often.
8. To assemble, lay a butter lettuce leaf on a plate, spoon 2-3 pieces of pork belly into the center, top with green onions, toasted sesame seeds, and crushed peanuts if using. Eat immediately — the contrast of warm, sticky pork and cool, crisp lettuce is everything.

Every bite delivers that addictive sweet-heat from the glaze against the crunchy sesame and cool lettuce. For a lunch twist, wrap it all in a warm flour tortilla — but honestly, the lettuce version is so clean and fast, you'll never go back.

Traeger Pork Belly and Pineapple Skewers

Pork belly and pineapple are a match made in smoky heaven. These Traeger skewers bring the heat with caramelized char and juicy pops of sweetness. No marinating required — just bold flavors and a hot grill.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb pork belly, cut into 1-inch cubes (I like to trim excess skin but leave some fat for crispy edges)
• 1 cup fresh pineapple chunks (about 1-inch pieces — fresh > canned here for texture)
• 1/4 cup soy sauce (low-sodium works, but I go full salt for that umami kick)
• 2 tbsp brown sugar (packed — helps caramelization)
• 2 cloves garlic, minced (fresh only, no powder)
• 1 tsp grated fresh ginger (gives it a zing)
• 1 tbsp sesame oil (toasted for nuttiness)
• Wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat your Traeger grill to 400°F with the lid closed for 15 minutes — high heat is key for crispy pork.
2. In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil until sugar dissolves.
3. Thread pork belly and pineapple pieces alternately onto soaked skewers, leaving a little space between each piece for even cooking.
4. Brush the skewers generously with the soy sauce mixture on all sides.
5. Place skewers directly on the grill grates and cook for 10 minutes.
6. Flip the skewers and brush with remaining sauce — this adds another layer of glaze.
7. Cook for another 10 minutes, or until pork is browned and caramelized, and pineapple has nice grill marks. Internal temp of pork should be at least 145°F.
8. Remove from grill and let rest for 2-3 minutes before serving — it lets the juices settle.

Bite into one and you'll get salty, smoky pork against sweet, tangy pineapple — it's a party in your mouth. Serve them straight off the skewer with a side of rice or wrap in lettuce cups. Either way, they won't last long.

Conclusion

Okay, whether you’re craving tender burnt ends or juicy bao, this roundup has you covered. Try one this weekend and let me know your fave in the comments! Don’t forget to pin for later.