Crispy Pork Belly Tacos with Molasses-Bourbon Glaze
This recipe takes crispy pork belly and levels it up with my homemade coleslaw for a perfect combination to pair with tacos. Tossed in a sticky molasses-bourbon glaze and seared for caramelized edges, each bite of pork belly is loaded into warm tortillas with tangy slaw for the perfect balance of fat, crunch, and sweet heat.
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!
Notes
Build fresh: Warm the tortillas right before serving and assemble tacos on demand for the best results.
Make extra glaze: It’s great for dipping, brushing on ribs, or drizzling over rice bowls—store in a small bowl or airtight container in the fridge for up to 1 week.