Steps

• 1

  The night before you plan to cook, pat the pork belly dry with paper towels. Score the fat with a very sharp knife in a diamond pattern, making sure not to cut into the meat.

• 2

  In a small bowl, combine the salt and brown sugar.

• 3

  Set a wire rack on top of a baking sheet. Rub the salt and sugar mixture all over the pork belly. Place on the rack, refrigerate uncovered overnight.

• 4

  30 minutes before cooking, remove the pork belly from the refrigerator. Rinse under cold water and pat very dry with paper towels.

• 5

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 6

  Place the pork belly directly on the grill grates, fat side up. Close the lid and cook for 30 minutes.

  450 ˚F / 232 ˚C

  00:30

• 7

  After 30 minutes, reduce the grill temperature to 325℉ and continue cooking until the pork is tender and the fat is crisp, about 3 hours more.

  325 ˚F / 163 ˚C

  03:00

• 8

  Remove the pork belly from the grill and let rest for 30 minutes before slicing.

• 9

  Serve with baked beans, potato salad, coleslaw, white bread, barbecue sauce, or your favorite BBQ sides. Enjoy!