Pork belly is one of my favorite meats to smoke, and if you've got a smoker and the time, it's one of the most flavorful and forgiving cuts of meat you can cook—but if you're unfamiliar with pork belly, you might be wondering: where can you buy pork belly?
I've been asked that several times, and when I first started cooking, I had the same question. Whether browsing on a mobile device during your lunch break or wandering through a butcher shop, finding the right slab of pork belly isn’t always as easy as it should be. But once you know what (and where) to look for, you’ll easily source, prep, and smoke this underrated cut.
Today, I’m breaking down how to buy it, where to shop, and one of my favorite methods of making it: smoking it and finishing it in a pan with my molasses bourbon glaze.
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Where Can You Buy Pork Belly?
Let’s start at square one—getting the pork belly itself. Here are the most reliable options:
Local Butcher
The local butcher is still the best source for quality meat. You can ask for a whole slab, skin removed, with even fat marbling. Most will even trim or cube it up for you if you ask. They usually have pork belly year-round, even if it’s not in the display case. And if they don't, they'll happily order it for you. The only potential downside is that buying it from a local butcher shop tends to be more expensive. This is because the quality of the meat tends to be better, it's fresher, and it is usually sourced from local farmers or highly reputable suppliers. Basically, it's not sitting in a warehouse for days on end, so you're getting a fresher product.
Online Services
If you're short on time or prefer shopping from one of your web browsers, you can choose an online service that will ship pork belly directly to your door, often packed with dry ice to keep everything chilled and fresh. Look for sources that offer heritage pork or Duroc breeds, which tend to have better marbling and deeper flavor.
Personally, I’ve had great luck with Wild Fork Foods and Snake River Farms. Their pork belly typically arrives in excellent condition and is well packaged. That said, ordering online isn’t without its risks. Since you're not selecting the cut in person, there's always a slight chance the slab might not meet your preferences. Occasionally, you might receive a thinner piece than expected, or a slab over-trimmed by the butcher. It doesn’t happen often, but it's part of the trade-off.
Also, pay attention to delivery fees—some services charge extra if you don’t purchase a certain volume or opt into a subscription.
Warehouse Clubs
Places like Costco or Sam’s Club often carry whole pork belly slabs, which are affordable. Honestly, this is where I tend to pick up my pork belly slabs because of that price ($3.29/lbs when I picked it up recently) and because of the convenience factor. You’ll need to trim it yourself, but it’s a solid option if you don’t mind a bit of DIY butchering.
If possible, avoid pre-sliced packages wherever you buy. Whole slabs give you complete control over the cube size and better bark development.
Local Supermarkets
You can occasionally find pork belly at your local grocery store, though it tends to be hit or miss. One of the main drawbacks is that it usually comes in smaller, pre-packaged portions—often pre-trimmed and without the flexibility you get from a full slab. This limits your ability to prepare it the way you want and can affect how it renders in the smoker.
The price per pound also tends to be higher than warehouse clubs or online sources, especially considering you usually get less meat overall. Plus, many stores don’t keep it in stock regularly so that availability can be hit or miss.
That said, most supermarket meat departments will place a special order for you if you ask, which can be a decent fallback if you're planning and don’t have easy access to a butcher or club store.
Ingredient Highlights
- Whole slab pork belly: If possible, choose a skin-off cut with consistent marbling. This ensures the cubes render correctly and give you that signature rich, melt-in-your-mouth texture. There are ways to make that happen with the skin on, but it's a more complex prep work and cooking process that I won't dive into today.
- Brown sugar: Used in the sauce to provide sweetness while helping caramelize the surface. I generally add this in some form or fashion in most glazes I make. It's a house staple for sure.
- BBQ rub: Choose one with sweet, smoky, and spicy flavors. It helps build a bark and adds extra flavor. I went with Meat Mitch's new Candied Jalapeno Rub and really liked it on these.
- Molasses: Provides a deep, slightly bitter sweetness and glossy finish in the glaze. This goes really well on pork and provides a unique flavor.
- Bourbon: Adds warmth, depth, and a subtle smokiness that plays well with pork. You don't have to add it, but I enjoy the additional flavor.
- Apple cider vinegar: It cuts through the richness and rounds out the glaze with a bit of acidity, which is essential for any glaze.
See the recipe card for a complete list of ingredients & quantities.
Step-by-Step Instructions
Step 1: Cube & Season
I started by using a Jaccard to poke tiny holes in the fat side of the pork belly so it could crisp up during the cooking process. Next, trim your pork belly using a sharp knife into 1.5-inch cubes—season generously with your favorite BBQ rub or 1:1 Salt and pepper mix. Let them rest at room temperature while the smoker comes to temperature.
Step 2: Smoke Low & Slow
Set the smoker to 275°F. Arrange the cubes on a wire rack for easy transport and better airflow during cooking. Because they're cubed, a solid bark will form in 1 ½ - 2 hours.
Step 3: Make the Glaze
While the pork belly is smoking, go ahead and make your glaze. To do so, combine molasses, bourbon, apple cider vinegar, Dijon Mustard, soy sauce, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and cinnamon in a pan over medium heat and bring to a simmer. Once this occurs, reduce the heat to low and let it reduce for ~5 minutes until it reaches a spoon-thick consistency. Finally, stir in the butter off heat until well incorporated for extra flavor, then store the sauce in a mason jar until you're ready to use it. I'd recommend keeping it at room temperature if you use it shortly, so it's easier to apply to the pork belly.
Step 4: Glaze & Sear
Here's where I did things a little unorthodox for smoked pork belly -- allow the pork belly to cook through unwrapped until probe tender, generally ~200-210 degrees. Most of the time, I'd wrap them around 170-175 degrees to go ahead and glaze them in the sauce and help them cook faster. However, I'm going for a crisper bark, so I let them go unwrapped the entire time (don't worry, they're still super tender and will melt in your mouth like butter).
The next step is to toss them in the prepared glaze to get them well-coated. Then, add them to a skillet over medium-high heat to crisp up. Keep flipping the pork belly so no one side gets too much char. The idea is to crisp up the pork belly, especially the fatty side, without burning it. When done right, the glaze caramelizes nicely onto the pork belly and gives a great bite. Once this occurs, you can remove the pork belly from the pan, plate it, and dig in!
Why crisp in the pan? While it’s optional, it’s one of those extra steps that can elevate the final product. If you’ve cooked pork belly before, you know that crispy, fatty bites from the smoker can soften quickly, especially once they cool down or get reheated. That texture just doesn’t hold.
Crisping the cubes in a hot pan helps bring that contrast back. It caramelizes the glaze, crisps the fat cap, and creates a more satisfying bite. This step is beneficial if you plan to repurpose the pork belly, like adding it to tacos, rice bowls, or sliders, because it prevents anyone from biting into soft, overly fatty pieces. It’s not mandatory, but it makes a noticeable difference, especially for next-day servings or when the pork belly is part of a larger dish.
Substitutions
If you need to adjust the recipe based on pantry ingredients or personal preference, here are a few smart swaps:
- No bourbon? Substitute with dark rum for a similar but sweeter flavor, or use apple juice to keep it alcohol-free.
- No molasses? Use maple or dark corn syrup for sweetness, though they’ll bring a slightly different flavor profile.
- Apple cider vinegar substitute: White wine vinegar or a splash of lemon juice can mimic the acidity.
- No brown sugar? Turbinado sugar can provide similar caramelizing properties and actually does an even better job holding up to higher heat levels without burning.
Variations
Looking to mix things up or tailor the dish to your taste? Here are a few flavorful alternatives:
- Korean-style: Use my korean-style BBQ sauce for a twist that brings a unique flavor.
- Apple Habanero glaze: Did you catch the apple habanero glazed ribs I posted? Yep, that glaze goes great on pork belly, too.
- Maple Bourbon Glaze: This is a slight adjustment, but this maple bourbon glaze is a great alternative.
Storage Tips
If you have leftovers (unlikely, but it happens), you’ll want to store and reheat them properly to maximize the flavor and texture. Once the pork belly has cooled completely, transfer the cubes to an airtight container and store them in the fridge for up to four days. This prevents excess moisture buildup, which can mess with the bark you worked so hard to build (even after crisping it up in a pan).
For more extended storage, freeze the glazed pork belly in vacuum-sealed or heavy-duty freezer bags. Squeeze out as much air as possible to avoid freezer burn—when appropriately packed, they’ll hold up for about two months.
When it’s time to reheat, set the oven or air fryer to 300°F and cover the pork with foil to keep the meat moist. For extra texture, finish them under the broiler for just a few seconds to help crisp them back up.
Recipe
Smoked Pork Belly w/ Molasses-Bourbon Glaze
Equipment
- Wire Rack
- instant read thermometer
- tongs
- Wooden Spoon
- saucepan
- Smoker, Oven, or Pellet Grill
- knife
- cutting board
- Measuring Spoons & Prep Bowls
- Jaccard (optional)
Ingredients
- 2-3 lbs. pork belly slab
- ½ C bbq rub + more to taste
- ½ C molasses
- ¼ C bourbon
- 3 T apple cider vinegar
- 2 T Dijon Mustard
- 2 T soy sauce
- ¼ C brown sugar
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 2 T butter
Instructions
For the Pork Belly:
- Preheat the smoker to 275 degrees. Meanwhile, cut the pork belly slab into 1-2-inch cubes. Place in a bowl and season liberally with your favorite BBQ rub.
- Once the smoker has preheated, add the pork belly and let it smoke for ~ 1 ½ to 2 hours.
- For the Sauce: Combine the molasses and the following ten ingredients in a saucepan over medium heat and bring to a simmer. Allow it to reduce for ~5 minutes, then turn off the heat and stir in the butter. Adjust to taste, then pour into a mason jar.
- Once the pork belly registers ~190 degrees, remove it from the smoker and place it in a bowl. Slather the pork belly with the prepared sauce.
- Add the pork belly to a pan over medium-high heat and sear until crispy on all sides. Once this occurs, remove the pork belly from the pan.
To Finish:
- Plate the pork belly and serve as is. Enjoy!
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