Torched Bourbon Pork Belly Burnt Ends



  1. Preheat smoker to 250F, adding preferred wood.
  2. Combine salt, pepper, and garlic to make a dry rub. Season all sides of the pork evenly.
  3. Smoke pork belly uncovered for 3-4 hours or until internal temperature is approximately 180F and a nice bark is starting to develop.
  4. Pull the pork belly off of the smoker and cut it into 2 inch cubes. Place cubes bark side up into an aluminum pan.
  5. Mix braising liquid: Add honey, tomato paste, butter, molasses and bourbon in a sauce pan and place over medium heat on the stove until all combined. Continue to cook for approximately 10 minutes on low until reduced and thickened slightly.
  6. Add liquid to aluminum pan with pork, toss pork cubes so all sides are coated, cover with aluminum foil, and place back on the smoker until internal temperature of pork is approximately 200F (approximately 30-45 minutes).
  7. Take foil off of pan and close lid on smoker so the sauce thickens a bit.
  8. Using your Bernzomatic BZ4500 torch with Bernzomatic propane fuel cylinder using a side to side motion, caramelize the top of the pork cubes. Use caution as this does not take long at all and you don’t want to burn the sugar on the pork.
  9. Serve immediately.

What You'll Need


DuraCast™ Wide Surface Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 1 whole pork belly cut in half 1/4 cup kosher salt
  • 2/3 cup coarse black pepper
  • 1 tbsp granulated garlic powder 1/4 cup light molasses
  • 1 cup honey
  • 4 tbsp butter
  • 2 tbsp tomato paste
  • 2 oz bourbon