Maple Bourbon BBQ Pork Belly: Sweet, Smoky, and Irresistible

Written by Sarah Gardner
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Crispy, tender pork belly coated in a sticky, smoky maple bourbon BBQ glaze—this dish is an absolute flavor bomb. The rich, melt-in-your-mouth texture of pork belly meets the deep sweetness of maple syrup, the warmth of bourbon, and a hint of spice for balance. Whether you're making it for a backyard gathering or a special weekend treat, this dish will have everyone coming back for more!

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Maple Bourbon BBQ Pork Belly

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Baking sheet with wire rack (for oven method) or grill or smoker
  • saucepan
  • Basting brush
  • Tongs

Ingredients
  

For the Pork Belly

  • 2 lbs pork belly skin removed, cut into 1-inch cubes
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

For the Maple Bourbon BBQ Glaze

  • ½ cup maple syrup preferably dark amber
  • ⅓ cup bourbon
  • ½ cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper adjust for heat preference

Instructions
 

Prep the Pork Belly

  1. Preheat your oven to 275°F (135°C), or set up your grill/smoker for indirect heat.
  2. Pat the pork belly cubes dry with paper towels.
  3. In a bowl, mix salt, black pepper, smoked paprika, and garlic powder. Toss the pork belly cubes in the seasoning until evenly coated.

Cook the Pork Belly

    Oven Method

    1. Place a wire rack on a baking sheet and arrange the pork belly cubes in a single layer.
    2. Roast for 90 minutes, flipping halfway through, until the pieces are crispy and browned.

    Smoker/Grill Method

    1. Set up your smoker or grill for indirect heat at 275°F (135°C).
    2. Place the pork belly on the grill grates and smoke for 90 minutes, flipping halfway through.
      evenly cut pork belly cubes arranged in neat rows on a hot grill PIN IT

    Make the Maple Bourbon BBQ Sauce

    1. While the pork belly cooks, combine maple syrup, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, and cayenne in a saucepan over medium heat.
    2. Stir well and simmer for 10–15 minutes, until thickened.
      golden-brown grilled pork belly cubes PIN IT

    Glaze and Finish

    1. Remove the pork belly from the oven/grill and toss it in the maple bourbon BBQ sauce.
    2. Return the coated pork belly to the oven or grill for 15 more minutes to caramelize the glaze.
    3. Serve hot, drizzling extra sauce over the top for an extra sticky, flavorful finish.

    Pairings

    • Drink: A smooth bourbon old fashioned or a cold amber ale.
    • Side Dish: Creamy coleslaw, roasted sweet potatoes, or skillet cornbread.
    • Dipping Sauce: Extra maple bourbon BBQ sauce or a tangy mustard-based sauce for contrast.

    FAQs

    1. What Cut of Pork Belly Should I Use?

    Use skinless pork belly for best results. If the skin is still on, remove it to ensure the glaze adheres properly.

    2. Can I Skip the Bourbon?

    Yes! Substitute with apple cider or beef broth for a non-alcoholic version.

    3. What’s the Best Maple Syrup to Use?

    Go for dark amber or Grade A maple syrup for the richest flavor.

    4. Can I Make This Ahead of Time?

    Yes! Cook the pork belly in advance, then reheat in the oven at 350°F (175°C) for 10 minutes, brushing with extra sauce before serving.

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