bourbon glazed pork belly sliders (Printable version)

Slow-cooked pork belly with bourbon glaze on slider buns, paired with crisp slaw for bold flavor in every mouthful.

# What you need:

→ Pork Belly

01 - 1.5 lbs pork belly, skin removed
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder

→ Bourbon Glaze

06 - 1/2 cup bourbon
07 - 1/2 cup brown sugar
08 - 1/4 cup soy sauce
09 - 2 tablespoons apple cider vinegar
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 clove garlic, minced
13 - 1/2 teaspoon chili flakes (optional)

→ Slaw

14 - 1 cup finely shredded red cabbage
15 - 1 cup finely shredded green cabbage
16 - 1 small carrot, grated
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon apple cider vinegar
19 - Salt to taste
20 - Black pepper to taste

→ Assembly

21 - 8 slider buns, toasted
22 - 1 tablespoon unsalted butter (optional, for toasting buns)

# How To:

01 - Preheat oven to 300°F.
02 - Pat pork belly dry. In a small bowl, combine kosher salt, black pepper, smoked paprika, and garlic powder. Coat pork belly evenly with the spice mixture.
03 - Position pork belly on a rack in a roasting pan. Roast uncovered for 2 hours, basting halfway with pan drippings, until tender.
04 - While pork cooks, combine bourbon, brown sugar, soy sauce, apple cider vinegar, Dijon mustard, honey, minced garlic, and chili flakes in a saucepan. Simmer over medium heat until reduced and syrupy, about 10 minutes. Set glaze aside.
05 - In a mixing bowl, combine red cabbage, green cabbage, grated carrot, mayonnaise, and apple cider vinegar. Season with salt and black pepper. Chill until ready to assemble.
06 - Remove pork belly from oven and increase temperature to 425°F. Brush pork belly generously with bourbon glaze. Return to oven and roast an additional 10–15 minutes until richly caramelized.
07 - Allow pork belly to rest for 10 minutes. Slice into 8 equal pieces.
08 - Lightly toast slider buns, brushing with unsalted butter if desired.
09 - Place one slice of pork belly onto each bun base. Drizzle with extra bourbon glaze and top with crisp slaw. Cover with bun tops and serve immediately.

# Expert Advice:

01 -
  • Uses affordable cuts of pork belly for big flavor
  • Sticky sweet bourbon glaze caramelizes beautifully and elevates every bite
  • Bright crunchy slaw lightens up this rich dish
  • Perfect for parties or weeknight comfort food easy to serve and eat
02 -
  • Pork belly is naturally rich in flavor and creates incredibly tender sliders
  • Bourbon glaze thickens then caramelizes for intense taste
  • Can be made ahead and reheated for parties or busy nights
  • Slaw adds a refreshing crunch and balances the richness
  • High protein and substantial enough for a main dish
03 -
  • Always dry the pork belly thoroughly before seasoning to ensure a crisp crust
  • When reducing your bourbon glaze watch closely once it starts bubbling since it thickens fast and can burn
  • I learned to rest the pork before slicing so you don’t lose those amazing juices
  • Toasted buns give the sliders structure and a little extra flavor try them buttered for next-level richness

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