Hot Honey Pork Belly

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

Directions

1. 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. 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. 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. 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. 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. 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. 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. 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.