This Maple Bourbon BBQ Pork Belly is seasoned with my signature Rib Rub, braised to juicy perfection, and finished with my Maple Bourbon Glaze for a BBQ treat that disappears quickly.
Maple Bourbon BBQ Pork Belly
Pork belly might sound intimidating, but when you make it once you’ll see how simple and delicious it is. It’s so rich, fatty, deeply savory, and it takes smoke beautifully. The best part of this recipe is you just need 4 easy ingredients to pull it off. That’s it! With simple ingredients, low-and-slow smoke, and a little patience, you’ll have a Maple Bourbon BBQ Pork Belly you and your whole family will love. Fair warning, though: once you try this, you’ll be hooked.
Ingredients for Maple Bourbon BBQ Pork Belly
Nobody will believe you when you tell them you only used 4 ingredients to make this pork belly, but I promise that’s it. Here’s what you’ll need on hand so you can start:
- 4 pounds pork belly: You want a thick, even slab of uncured pork belly with a solid fat cap. Avoid anything already seasoned or cured.
- 2 cups apple juice: You’ll use this in 2 stages: first as a spritz to keep moisture on the surface during the smoke, then as a braising liquid.
- ½ cup Hey Grill Hey Maple Bourbon BBQ Glaze: Brushing this on at the end gives your pork belly that glossy, caramelized finish. You can grab a bottle HERE, or check out this post if you want to make your own.
- ¼ cup Hey Grill Hey Rib Rub: This stuff is built for pork. The sweet-savory balance works perfectly with the natural richness of pork belly. Snag a bottle HERE, or follow this recipe to make your own if you’re in a pinch!
How to Smoke Pork Belly
- Preheat your smoker. Get your smoker running at 225 degrees F. I typically use a light wood (like alder or a fruit wood) because it won’t overpower the flavor of the pork belly. However, if a bold, heavy smoke is more your style, hickory and mesquite work here as well.
- Cube. Using a sharp knife, score the fat cap in 1-inch squares. Just cut through the fat and barely into the muscle. Season on all sides with the Rib Rub, and don’t be shy about it.
- Smoke. Place the seasoned pork belly on the smoker fat-side up, close the lid, and smoke for about 6 hours, or until the internal temperature hits 165 degrees F. Spritz with the apple juice once every hour to keep the surface moist and to help develop that lovely bark.
- Braise. When the pork belly hits 165 degrees F, pull it and wrap it tightly in heavy-duty foil with ½ cup of apple juice. Seal the edges completely, then return to the smoker until the internal temperature reaches 200 degrees F.
- Glaze. Carefully open the foil to avoid the steam, then drizzle the braising juices back over the meat. Return the pork belly to the grates, brush with the Maple Bourbon Glaze, then let it cook for 10 more minutes. Once the glaze is tacky, it’s time to pull the pork belly.
- Rest and serve. Transfer the glazed pork belly to a cutting board and rest for 10 to 15 minutes before slicing into cubes or shredding like pulled pork.
How Long to Smoke Pork Belly
When it comes to smoking pork belly (and really any meat), cooking to the proper internal temperature is the key to success. Every smoker runs differently, and every cut of meat is a little different, so internal temperature is your best resource for doneness. With that said, here’s what to expect when smoking at 225 degrees F:
- First Stage: This will likely take between 5 and 7 hours. Look for your pork belly to reach an internal temperature of 165 degrees F. Once it does, you’re ready for the next step.
- Braise: This should take 1 to 2 more hours. I recommend braising until your pork belly reaches an internal temperature of 200 degrees F. The USDA minimum for pork is 145 degrees F, but at that temp belly is still tough. Taking the pork to 200 degrees F breaks down the fat for that yummy, melt-in-your-mouth texture.
Because internal temperature is so important to nailing the perfect pork belly while keeping it food-safe, you want a food thermometer on hand. I love the Thermapen ONE because it gives an accurate reading almost instantly, but any reliable food thermometer you have will work great. Check out my complete guide to internal temperatures for meat if you want a full rundown.
Serving Suggestions
These smoky, saucy, little cubes of pork belly perfection are one of my favorite game-day snacks. They’re snack-sized, easy to grab, and always a hit. The cubes make this pork belly an awesome, shareable appetizer, but it’s also meaty enough to be a main dish. If you’re looking to round things out for a BBQ feast, here are some recipes that pair oh-so good:
More Smoked Pork Recipes
Once you and your family devour this smoked pork belly, you’ll be on the hunt for even more ways to smoke pork. You came to the right place because I love smoking pork! No matter what cut of pork you love, I’ve got a recipe to help you smoke it. Here are a few of my most popular pork recipes, or you can browse the all in the Hey Grill Hey App:
Maple Bourbon BBQ Pork Belly Recipe
Smoke this Maple Bourbon BBQ Pork Belly this weekend! When you do, remember to snap a couple photos of your pork belly so you can strut your stuff with the Hey Grill Hey community on Facebook and Instagram! We get to cheer you on, you get to feel like a Backyard BBQ Hero: it’s a win-win!
Check out the how-to video in the recipe card below to see how I made this, and subscribe to my YouTube channel for more!
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Preheat the smoker. Get the fire going in your smoker and preheat to 225 degrees F.
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Cube the pork belly. Using a sharp knife, score the top layer of fat on the pork belly in 1-inch squares. Don’t cut too deep, just barely into the muscle. Season liberally with the Rib Rub on all sides.
4 pounds pork belly, ¼ cup Hey Grill Hey Rib Rub
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Smoke. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
2 cups apple juice
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Braise. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with ½ a cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees F.
2 cups apple juice
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Glaze. Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ glaze. Cook on the grill for 10 more minutes.
½ cup Hey Grill Hey Maple Bourbon BBQ Glaze
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Rest, serve, and enjoy. Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving. You can shred like pulled pork or slice into cubes to serve.
Hey Grill Hey Maple Bourbon BBQ Glaze
Calories: 1241kcal | Carbohydrates: 16g | Protein: 22g | Fat: 121g | Saturated Fat: 44g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 56g | Cholesterol: 163mg | Sodium: 260mg | Potassium: 539mg | Fiber: 1g | Sugar: 12g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
