Hot Honey Pork Belly
Hot Honey Pork Belly
Smoked pork belly glazed with a buttery hot honey sauce for the perfect balance of sweet heat. Rich, tender, and packed with bold barbecue flavor.
- Author
- Malcom Reed
Ingredients
- 1 whole pork belly (4-5 lbs total), split into two smaller slabs
- Killer Hogs Hot BBQ Rub
- 1 stick (½ cup) butter
- ¼ cup hot honey
- ½ cup Killer Hogs Vinegar Sauce
Directions
- Trim any thin edges or loose fat so both slabs cook evenly. Split the pork belly in half for easier handling and appetizer-sized portions.
- Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides, including the top, bottom, and edges. Pat the rub in gently.
- Preheat your smoker to 275°F for indirect cooking.
- Place both slabs on the indirect side of the grill and cook for about 1½ hours, or until the surface develops a deep mahogany color.
- Continue cooking until the internal temperature reaches 202°F. The fat should be fully rendered and the pork belly should feel tender and jiggly.
- In a small saucepan or foil pan, combine the butter, hot honey, and Killer Hogs Vinegar Sauce. Warm until smooth.
- Place each slab in a small foil boat and brush generously with the hot honey glaze every 20 to 30 minutes until a sticky, caramelized glaze forms.
- Let the pork belly rest for 10 to 15 minutes before slicing. Cut into thick slices or bite-size cubes and serve.
