Who doesn’t love taco night? We could eat them at our house every week, and sometimes do. I built this recipe to go hand-in-hand with my smoked pork belly with molasses-bourbon glaze, pushing it one step further. One of the biggest issues I’ve run into with traditional pork belly tacos recipes is that occasional fatty bite you run into with traditionally smoked pork belly that throws everything off. But by crisping the pork in a skillet at the end, you fix that issue, and what you end up with is rich, caramelized pork that fits perfectly inside a warm tortilla. Maybe you served the pork belly straight up the first time, or maybe you’ve got leftovers.
Either way, pork belly tacos like this are a great option, especially when paired with our family's favorite slaw recipe. Keep reading along, and I'll walk you through how we make these.
Instructions
Step 1: Make the Coleslaw
This coleslaw is one of my favorite sides and adds an element to these tacos that makes them stand out. To make it, combine the brown sugar, salt, paprika, dry mustard, dried oregano, black pepper, garlic powder, coriander, onion powder, mayonnaise, and apple cider vinegar in a small bowl until combined (make sure to check out the recipe card below for full ingredient amounts). Then, combine the coleslaw mix, bell pepper, red onion, and jalapeno in a large bowl. Pour the sauce over the vegetable mix and stir until well incorporated. Refrigerate for at least 1 hour to allow the flavors to combine while you get to work on the pork belly.
Step 2: 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, cut your pork belly into thick slices using a sharp knife. Cut your sliced pork belly 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 3: Smoke Low and Slow
Set the smoker to 275°F -- cooking pork belly over lower heat like this is essential to render the fat properly. Place pork belly 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 4: 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 5: Glaze & Crisp
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 cast iron skillet or pan over medium-high heat with a splash of olive oil 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.
Why Crisp in the Pan?
While it’s optional, it’s one of those extra steps that gives you the best results for pork belly -- especially when adding them as a topping for these tacos. 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.
Step 6: Build the Tacos
Warm corn or flour tortillas in a skillet, oven, or directly over a flame. Add a spoonful of slaw and a couple of glazed pork belly cubes, and finish with a pinch of salt if desired. Repeat as needed and serve immediately for a delicious meal!
Substitutions
If you need to adjust the pork belly 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 does an even better job holding up to higher heat levels without burning.
Variations
Looking to mix things up or tailor the pork belly to your taste? Here are a few great options:
- 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 (rare, but it happens), storing them the right way keeps all that smoky, crispy goodness intact. Let the pork belly cool completely, then transfer the cubes to an airtight container and refrigerate for up to four days. This helps preserve the bark and prevents extra moisture from softening those caramelized edges—even after pan-crisping.
For extended storage, you can freeze the glazed pork belly in vacuum-sealed or heavy-duty freezer bags (after wrapping in plastic wrap and aluminum foil first for the latter) with as much air removed as possible. That prevents freezer burn and keeps the texture tight for up to three to four months.
When you’re ready to reheat the leftover pork belly, use a 300°F oven or air fryer and cover the pork with foil to keep it moist. If you want that bark to pop again, finish it under the broiler for a quick blast of high heat.
Store the slaw separately in an airtight container in the fridge. It’ll stay crisp for 2–3 days. Slaw is one of those foods whose flavor is even better the next day after you make it.
Recipe
Crispy Pork Belly Tacos with 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
Ingredients for the Pork Belly
- 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 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 2 T butter
- tortillas as needed
Ingredients for Cole Slaw:
- 2 bags of coleslaw mix
- 2 T brown sugar
- 4 teaspoon salt
- 2 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon onion powder
- 1 C mayonnaise
- ½ C apple cider vinegar
- 1 green bell pepper diced
- ½ red onion diced
- 1 jalapeno diced & deseeded
Instructions
For the Cole Slaw:
- Combine the brown sugar and the following 10 ingredients until combined. Combine the coleslaw mix, bell pepper, red onion, and jalapeno in a separate bowl. Pour the sauce over the vegetable mix and stir until well incorporated. Refrigerate for at least 1 hour to allow the flavors to combine.
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, or build tacos by placing a few spoonfuls of slaw on a tortilla, followed by two pork belly cubes. Enjoy!
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