Smoked Pork Belly w/ Molasses-Bourbon Glaze
This smoked pork belly recipe delivers rich, melt-in-your-mouth flavor with crispy, caramelized edges and a deep, smoky finish. Slow-smoked and unwrapped to develop a rich bark, then tossed in a sticky molasses-bourbon glaze and crisped up in a skillet for an irresistible bite. It's an ideal recipe for BBQ lovers who want to elevate their pork game with a sweet-savory glaze and a bold texture payoff.
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!
Notes
Crisping Counts: The final skillet step solidifies the bark and keeps the texture crispy, even when repurposing leftovers.
Unwrapped Smoking Method: Cooking the pork belly unwrapped the entire time helps create a deeper bark and keeps the exterior firm enough to hold glaze without getting mushy.
Versatile Use: These pork belly bites are great solo, but they also shine in tacos, sliders, or even chopped into mac and cheese.