30+ Delicious Smoked Jowl Recipes to Satisfy Your Cravings

If you’re looking to elevate your cooking with a unique ingredient that packs a flavorful punch, look no further than smoked jowl. This rich and versatile cut of pork is celebrated for its smoky, savory profile and tender texture, making it an excellent addition to a variety of dishes.

From hearty breakfasts to comforting dinners, smoked jowl can transform even the simplest recipes into mouthwatering meals.

In this article, we present over 30 delicious smoked jowl recipes that will inspire your culinary creativity. Whether you’re a seasoned chef or a home cook, these recipes showcase the diverse ways you can enjoy smoked jowl, from classic comfort foods to gourmet creations.

Get ready to tantalize your taste buds and impress your friends and family with these delectable dishes!

30+ Delicious Smoked Jowl Recipes to Satisfy Your Cravings

Smoked jowl is more than just a flavorful ingredient; it’s a culinary adventure waiting to be explored. With its unique taste and versatility, this cut of pork can enhance a wide array of dishes, making every meal memorable.

From hearty soups and comforting casseroles to indulgent pizzas and elegant risottos, the possibilities are endless.

We hope this collection of 30+ smoked jowl recipes inspires you to experiment in the kitchen and incorporate this delightful ingredient into your meals.

So fire up your smoker or head to your local butcher, and get ready to savor the smoky goodness of jowl in your next culinary masterpiece!

Smoked Pork Jowl with Honey-Glazed Apples

Smoked pork jowl is a delicacy known for its rich, fatty flavor that crisps up beautifully when smoked. When paired with the sweetness of honey-glazed apples, the savory and sweet balance comes alive, creating a perfect harmony of flavors.

This dish makes a great entrée for a cozy family dinner or a special occasion meal.

Ingredients:

• 2 lbs pork jowl
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 tsp sea salt
• 4 apples (sliced)
• 2 tbsp honey
• 1 tbsp butter
• 1 tbsp lemon juice

Instructions:

1. Preheat your smoker to 225°F (110°C).
2. Rub the pork jowl with olive oil, smoked paprika, garlic powder, black pepper, and sea salt. Let it rest for 30 minutes.
3. Place the pork jowl in the smoker and smoke for 3–4 hours until the internal temperature reaches 165°F (74°C).
4. In a skillet, melt butter and sauté apple slices over medium heat until they soften. Add honey and lemon juice, stirring until the apples are glazed.
5. Remove the pork jowl from the smoker, slice it thinly, and serve with the honey-glazed apples.

The smokiness of the jowl combined with the sweetness of honey-glazed apples creates a memorable dining experience. The crispy, salty pork pairs exceptionally well with the tender and sweet apples, making this dish both comforting and satisfying.

It’s a simple recipe but feels gourmet with every bite.

Smoked Jowl and Collard Greens

Smoked pork jowl adds an incredible depth of flavor to traditional collard greens. The natural fat from the jowl renders down and infuses the greens with a smoky richness that can’t be matched by other meats.

This is a hearty, Southern-style recipe that warms the soul and is perfect for feeding a crowd.

Ingredients:

• 1 lb pork jowl, diced
• 1 large bunch of collard greens (washed and chopped)
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 4 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the smoker to 225°F (110°C).
2. Smoke the diced pork jowl for 2–3 hours until crispy.
3. In a large pot, sauté the onion and garlic over medium heat until softened.
4. Add the smoked jowl, collard greens, chicken broth, apple cider vinegar, and red pepper flakes to the pot. Bring to a boil, then reduce to a simmer.
5. Cook for 45 minutes to an hour, stirring occasionally, until the greens are tender.
6. Season with salt and pepper to taste, and serve hot.

The richness of the smoked jowl infuses the collard greens with an unmatched smoky flavor that elevates this classic dish.

It’s the ultimate comfort food, perfect for any gathering, and is best served alongside cornbread or a warm loaf of bread to soak up the savory broth.

Smoked Pork Jowl Carbonara

Smoked pork jowl takes traditional carbonara to the next level by adding a smoky, crispy element to the creamy pasta dish. This variation of the Italian classic is indulgent and comforting, offering a blend of savory flavors from the jowl, Parmesan, and eggs.

It’s a meal that is easy to prepare but tastes as though it’s been crafted by a master chef.

Ingredients:

• 8 oz pork jowl, diced
• 12 oz spaghetti
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 garlic cloves (minced)
• 1 tsp black pepper
• Salt to taste

Instructions:

1. Preheat the smoker to 225°F (110°C). Smoke the diced pork jowl for 2 hours until crispy.
2. Cook the spaghetti according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a large pan, sauté the garlic in the rendered fat from the smoked jowl until fragrant.
4. In a bowl, whisk together the eggs, Parmesan cheese, and black pepper.
5. Add the cooked spaghetti to the pan with the garlic and pork jowl, then remove from heat. Slowly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.
6. Season with salt to taste, and serve immediately.

Smoked pork jowl brings a bold, smoky flavor to this traditional carbonara recipe, elevating it to a decadent and savory pasta dish.

The richness of the jowl complements the creamy sauce and Parmesan, creating a dish that’s comforting yet sophisticated enough for a special occasion.

Smoked Pork Jowl Tacos with Pineapple Salsa

These smoked pork jowl tacos are the perfect fusion of rich, savory flavors with a refreshing, tropical twist. The crispy jowl brings a smoky and tender bite to the taco, while the fresh pineapple salsa adds a burst of sweetness and acidity.

This easy-to-make dish is ideal for a casual dinner or a weekend gathering.

Ingredients:

• 1 lb pork jowl
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 8 small corn tortillas
• 1 cup fresh pineapple (diced)
• 1/2 red onion (diced)
• 1 jalapeño (minced)
• 1/4 cup cilantro (chopped)
• 1 tbsp lime juice

Instructions:

1. Preheat the smoker to 225°F (110°C).
2. Rub the pork jowl with cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Smoke the pork jowl for 3–4 hours until it reaches an internal temperature of 165°F (74°C).
4. While the jowl is smoking, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl. Set aside.
5. Once the jowl is smoked and crispy, thinly slice it.
6. Warm the corn tortillas, then fill each with slices of smoked jowl and top with pineapple salsa.

The smoky, crispy pork jowl pairs beautifully with the tangy and sweet pineapple salsa, making these tacos a delightful balance of flavors. The combination of textures and fresh ingredients will leave you craving more, whether you’re making these for a party or a simple weeknight dinner.

Smoked Jowl with Creamy Polenta

This smoked pork jowl and creamy polenta recipe is a comforting and hearty dish that brings together the smoky richness of the jowl with the smooth, buttery flavor of polenta.

It’s an excellent dish for cold evenings when you want something warm, satisfying, and packed with flavor. The crispy jowl provides a contrast to the soft, velvety polenta, making each bite irresistible.

Ingredients:

• 1 lb pork jowl, diced
• 1 cup polenta
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the smoker to 225°F (110°C).
2. Smoke the diced pork jowl for 2–3 hours until crispy.
3. In a saucepan, bring the chicken broth to a boil, then reduce to a simmer.
4. Gradually whisk in the polenta, stirring constantly to avoid lumps. Cook for 20 minutes or until thick and creamy.
5. Stir in the heavy cream, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Serve the creamy polenta topped with smoked jowl and a sprinkle of smoked paprika.

The creamy, cheesy polenta is the perfect base for the smoky, crispy pork jowl in this dish. The contrast of textures and flavors makes it an indulgent meal that is both comforting and satisfying.

It’s great for a special dinner but easy enough to whip up for a cozy night in.

Smoked Pork Jowl with Brussels Sprouts

Smoked pork jowl brings a smoky depth to roasted Brussels sprouts, turning a simple vegetable side dish into a savory and satisfying meal. The fat from the jowl crisps up the sprouts, adding flavor and texture to every bite.

This recipe is a fantastic way to elevate Brussels sprouts to a whole new level, making it a crowd-pleasing dish for any occasion.

Ingredients:

• 1 lb pork jowl, diced
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat the smoker to 225°F (110°C).
2. Smoke the diced pork jowl for 2–3 hours until crispy.
3. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Spread the Brussels sprouts on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until crispy and golden.
5. Once roasted, mix the Brussels sprouts with the smoked pork jowl and drizzle with balsamic vinegar.
6. Serve hot.

The smoky flavor of the pork jowl combined with the crispy roasted Brussels sprouts and a touch of balsamic vinegar creates an incredibly flavorful and hearty side dish.

It’s the perfect accompaniment to any main course or can be served as a satisfying, flavor-packed dish on its own.

The smoky, salty, and tangy notes all come together beautifully in this recipe.

Smoked Pork Jowl and Bean Soup

Smoked pork jowl adds a rich, smoky depth to this hearty bean soup, making it the ultimate comfort food. The creamy texture of the beans paired with the crispy, tender pork jowl creates a deliciously balanced dish that warms you up on chilly days.

It’s a fantastic one-pot meal that’s easy to prepare and packed with flavor.

Ingredients:

• 1 lb pork jowl, diced
• 1 lb dried navy beans (soaked overnight)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. In a large pot, sauté the onion, garlic, carrots, and celery until softened.
3. Add the smoked pork jowl, soaked beans, chicken broth, bay leaf, and smoked paprika to the pot.
4. Bring to a boil, then reduce to a simmer and cook for 1.5–2 hours, or until the beans are tender.
5. Remove the bay leaf, season with salt and pepper, and serve hot.

This smoked pork jowl and bean soup is a comforting, satisfying dish that’s full of smoky, savory goodness. The tender beans soak up all the flavors of the smoked jowl, creating a soup that’s both hearty and flavorful.

Perfect for a simple weeknight meal or as a warming lunch, this soup is sure to become a favorite in your recipe collection.

Smoked Jowl BLT Sandwich

Upgrade the classic BLT sandwich by using smoked pork jowl instead of bacon for an extra level of smokiness and richness. The crispy jowl adds a savory bite that perfectly complements the fresh lettuce, juicy tomatoes, and creamy mayo.

This sandwich is a delicious twist on a beloved favorite and is perfect for lunch or a light dinner.

Ingredients:

• 8 oz pork jowl, thinly sliced
• 4 slices of sourdough bread
• 1 large tomato (sliced)
• 4 leaves of lettuce
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp black pepper

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the pork jowl slices for 1–2 hours until crispy.
2. Toast the sourdough bread slices.
3. In a small bowl, mix mayonnaise with Dijon mustard and black pepper.
4. Spread the mayo mixture on one side of each slice of bread.
5. Assemble the sandwich by layering smoked jowl, tomato slices, and lettuce leaves between the bread slices.
6. Slice in half and serve.

The smoked pork jowl in this BLT sandwich brings an irresistible smoky richness that elevates the classic to new heights. Every bite offers a satisfying mix of textures and flavors—from the crispiness of the jowl to the fresh crunch of the lettuce and tomato.

It’s a sandwich you’ll want to make again and again.

Smoked Pork Jowl Mac and Cheese

This smoked pork jowl mac and cheese is the ultimate comfort dish, combining creamy, cheesy pasta with the crispy, smoky goodness of pork jowl.

The jowl’s flavor infuses the entire dish, making each bite rich and indulgent. It’s perfect for potlucks, family gatherings, or a decadent weeknight dinner.

Ingredients:

• 1 lb pork jowl, diced
• 12 oz elbow macaroni
• 2 cups sharp cheddar cheese (grated)
• 1 cup mozzarella cheese (grated)
• 2 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the smoker to 225°F (110°C). Smoke the diced pork jowl for 2–3 hours until crispy.
2. Cook the elbow macaroni according to package instructions, then drain.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux.
4. Slowly add the milk, whisking constantly until the sauce thickens.
5. Stir in the cheddar and mozzarella cheeses until melted and smooth. Add smoked paprika, salt, and pepper to taste.
6. Combine the cooked macaroni with the cheese sauce, then mix in the smoked pork jowl.
7. Transfer the mac and cheese to a baking dish and bake at 350°F (175°C) for 15–20 minutes, or until golden on top.

This smoked pork jowl mac and cheese is pure indulgence, with a creamy, cheesy base and the irresistible smoky flavor of the crispy jowl. It’s the perfect dish to enjoy when you want something comforting and rich.

Whether for a family dinner or a special occasion, this mac and cheese is sure to be a hit!

Smoked Jowl and Potato Hash

This smoked jowl and potato hash is a hearty breakfast or brunch option that combines the rich, smoky flavor of pork jowl with crispy, golden potatoes and fresh herbs. It’s an easy dish to prepare that makes for a satisfying start to your day or a comforting meal any time.

With its perfect blend of textures and flavors, it’s sure to become a breakfast favorite.

Ingredients:

• 1 lb pork jowl, diced
• 4 medium potatoes (diced)
• 1 onion (chopped)
• 2 bell peppers (chopped)
• 2 garlic cloves (minced)
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley (chopped)

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook until golden and tender, about 10–15 minutes.
3. Add the onion, bell peppers, and garlic to the skillet. Sauté until the vegetables are softened.
4. Stir in the smoked pork jowl, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Garnish with fresh parsley and serve hot.

This smoked jowl and potato hash is a deliciously filling dish that’s perfect for breakfast, brunch, or even dinner. The smoky, crispy jowl adds depth to the tender potatoes and vibrant vegetables, making every bite satisfying and flavorful.

Pair it with a fried egg on top for an extra touch of indulgence!

Smoked Jowl Stuffed Peppers

Smoked jowl stuffed peppers offer a delightful twist on a classic dish. The smoky, savory pork jowl fills sweet bell peppers along with rice, beans, and spices, creating a flavorful and satisfying meal.

This recipe is not only visually appealing but also a nutritious option that can be served as a main course or a side dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb pork jowl, diced
• 1 cup cooked rice
• 1 can black beans (drained and rinsed)
• 1 cup corn (canned or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. While the jowl is smoking, prepare the bell peppers by cutting the tops off and removing the seeds.
3. In a large bowl, mix the smoked jowl, cooked rice, black beans, corn, cumin, chili powder, salt, and pepper until well combined.
4. Stuff the mixture into each bell pepper and place them upright in a baking dish. If desired, sprinkle shredded cheese on top.
5. Bake the stuffed peppers at 350°F (175°C) for 25–30 minutes, or until the peppers are tender.

These smoked jowl stuffed peppers are a hearty and flavorful dish that brings together the richness of the pork jowl with the sweetness of bell peppers.

Each bite is a wonderful combination of textures and flavors, making this recipe a great choice for family dinners or meal prep.

They are nutritious, filling, and sure to impress!

Smoked Jowl Pizza with Arugula and Balsamic Glaze

This smoked jowl pizza is a deliciously innovative take on a classic favorite. The smoky, crispy jowl serves as a savory topping alongside fresh arugula and a drizzle of balsamic glaze, offering a delightful balance of flavors.

This pizza is perfect for entertaining guests or enjoying a cozy night in, and it’s a fun way to use smoked jowl in a unique dish.

Ingredients:

• 1 lb pork jowl, diced
• 1 pizza crust (store-bought or homemade)
• 1 cup pizza sauce
• 2 cups mozzarella cheese (shredded)
• 2 cups fresh arugula
• 1/4 cup balsamic glaze
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. Preheat your oven according to the pizza crust instructions (usually around 475°F or 245°C).
3. Spread pizza sauce over the pizza crust, leaving a small border around the edges.
4. Sprinkle mozzarella cheese evenly over the sauce, then add the smoked jowl on top.
5. Bake in the oven for 12–15 minutes or until the cheese is bubbly and the crust is golden brown.
6. Once the pizza is out of the oven, top with fresh arugula and drizzle with balsamic glaze. Season with salt and pepper.

This smoked jowl pizza is an exciting twist on traditional pizza, combining savory, smoky flavors with fresh arugula and the sweet tang of balsamic glaze.

It’s a unique and delicious way to incorporate smoked jowl into a beloved dish, making it perfect for parties or a special family meal.

The contrast of hot, cheesy pizza with fresh toppings creates a satisfying and memorable dining experience.

Smoked Jowl Carbonara

This smoked jowl carbonara takes a classic Italian dish to new heights with the rich, smoky flavor of pork jowl. The creamy sauce clings to al dente pasta, creating a comforting and indulgent meal that’s perfect for special occasions or cozy weeknights.

With its simplicity and robust flavor, this dish will quickly become a favorite in your culinary repertoire.

Ingredients:

• 1 lb spaghetti or fettuccine
• 8 oz pork jowl, diced
• 3 large eggs
• 1 cup grated Pecorino Romano cheese (plus extra for serving)
• 2 garlic cloves (minced)
• Salt and black pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3. In a large skillet over medium heat, sauté the garlic in the rendered fat from the smoked jowl until fragrant.
4. In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with salt and black pepper.
5. Quickly combine the hot pasta with the garlic and jowl in the skillet, then remove from heat.
6. Pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce, adding reserved pasta water as needed to achieve desired consistency.
7. Serve immediately, garnished with additional cheese and chopped parsley.

This smoked jowl carbonara is a luxurious take on a traditional dish, infusing rich flavors and creamy textures that are sure to impress. The smoky jowl replaces the usual pancetta or bacon, offering a unique twist that elevates the entire meal.

Perfect for a date night or a comforting dinner, this carbonara is a delightful way to enjoy pasta in a new and exciting way.

Smoked Jowl Risotto

Creamy smoked jowl risotto combines the richness of Arborio rice with the smoky flavors of pork jowl, creating a luxurious and satisfying dish.

The gradual cooking method allows the rice to absorb the flavors and develop a creamy texture that perfectly complements the crispy jowl.

This risotto is an impressive dish for entertaining or a special family dinner.

Ingredients:

• 1 lb pork jowl, diced
• 1 cup Arborio rice
• 4 cups chicken broth
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. In a saucepan, heat the chicken broth and keep it warm over low heat.
3. In a large skillet, heat olive oil and butter over medium heat. Add the onion and sauté until translucent.
4. Stir in the garlic and Arborio rice, cooking for 1–2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it’s mostly absorbed.
6. Gradually add the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. After about 20 minutes, when the rice is al dente and creamy, stir in the smoked jowl and Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.

This smoked jowl risotto is an elegant and comforting dish that brings together creamy texture and smoky flavors in every bite. The labor of love that goes into making risotto is well worth it, as it delivers a rich and satisfying meal that’s perfect for a dinner party or a cozy night in.

Your guests will be impressed by the depth of flavor and the delightful creaminess that this dish offers.

Smoked Jowl and Broccoli Cheddar Casserole

This smoked jowl and broccoli cheddar casserole is a comforting dish that combines tender broccoli and creamy cheddar cheese with crispy smoked jowl.

It’s an easy, one-dish meal that’s perfect for busy weeknights or family gatherings. This recipe is not only delicious but also a great way to sneak in some vegetables while indulging in the smoky goodness of jowl.

Ingredients:

• 1 lb pork jowl, diced
• 4 cups fresh broccoli florets
• 2 cups cooked rice (white or brown)
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup breadcrumbs (for topping)
• Olive oil for drizzling

Instructions:

1. Preheat the smoker to 225°F (110°C) and smoke the diced pork jowl for 2–3 hours until crispy.
2. In a large mixing bowl, combine the cooked rice, broccoli florets, smoked jowl, cheddar cheese, milk, sour cream, garlic powder, salt, and pepper. Mix well.
3. Transfer the mixture to a greased casserole dish and spread evenly.
4. Top with breadcrumbs and drizzle with olive oil.
5. Bake in the oven at 350°F (175°C) for 25–30 minutes, or until the top is golden and bubbly.

This smoked jowl and broccoli cheddar casserole is a hearty and comforting dish that’s sure to satisfy. The combination of smoky jowl, creamy cheese, and tender broccoli creates a deliciously indulgent meal that the whole family will love.

It’s perfect for leftovers, as the flavors deepen with time, making it a great option for meal prep or casual gatherings.

Enjoy this dish as a standalone meal or alongside your favorite protein for a well-rounded dinner.

Note: More recipes are coming soon!