Smoked pork belly glazed with a buttery hot honey sauce that sticks to your fingers in the best way possible... This recipe turns a simple slab of pork belly into bite-size BBQ appetizers with that perfect mix of sweet heat and rich smoke flavor.

Hot Honey Pork Belly

This Hot Honey Pork Belly is rich, smoky, and just the right mix of sweet heat. I split a whole pork belly into smaller slabs so they cook evenly and make perfect appetizer portions. Each piece gets seasoned up, smoked at 275°F until it’s tender and jiggly, then brushed with a buttery hot honey glaze that caramelizes right on the meat.

The glaze is simple — butter, hot honey, and vinegar BBQ sauce — but it gives every slice that sticky, glossy finish that makes this one hard to stop eating. Serve it right off the board for game day, backyard cookouts, or anytime you want to show off what real BBQ flavor tastes like.

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

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Directions

1. Prep the Pork Belly

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.

2. Season

Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides — top, bottom, and edges. Pat the rub in gently so it sticks.

3. Fire Up the Grill

Set your pit to cook at 275°F.
- For charcoal, build a two-zone fire (coals on one side, cool zone on the other).
- For pellet grills, hold a steady 275°F. Cook the pork belly on the indirect side of the pit.

4. Smoke

Place both slabs on the cool side of the grill. Let them cook about 1½ hours until the surface turns a deep mahogany color.

5. Check Internal Temperature

Continue cooking until the pork belly reaches 202°F internal. At that point, the fat will be fully rendered and the meat tender and jiggly.

6. Make the Hot Honey Glaze

In a small saucepan or foil pan, combine:
- 1 stick butter
- ¼ cup hot honey
- ½ cup Killer Hogs Vinegar Sauce
Warm until smooth

7. Glaze and Finish

Place each slab in a small foil “boat” to catch drips. Brush on a heavy coat of the hot honey glaze every 20–30 minutes until it caramelizes into a sticky layer. (Optional: a light dusting of rub over the glaze at the very end can deepen the bark, but it’s not required.)

8. Rest and Slice

Let the pork belly rest 10–15 minutes before slicing so it holds together. Cut into thick slices or bite-size cubes and serve right off the board.

Recipe Video

Recipe Note

The goal temp is about 202°F, but don’t go by numbers alone — go by feel. When you slide your probe or thermometer in, it should glide through the meat with no resistance. If it feels tight or springy, give it more time. When it feels like pushing into warm butter, the fat is rendered and it’s done.
Pulling the pork belly too early (below 195°F) leaves the fat undercooked and chewy. Letting it ride a little longer turns that fat silky and the texture smooth all the way through.
Pork belly carries a lot of internal fat, so the “jiggle test” is another sign you’re close — tap the slab and it should wiggle just slightly.
Always rest the meat 10–15 minutes before slicing so it holds together and stays juicy.
The glaze can be adjusted to taste — add more hot honey if you like it sweeter, or bump up the vinegar sauce for a sharper finish.