This 5-ingredient slow cooker pork belly is my kind of mid-summer treat: minimal prep, no heating up the kitchen, and huge flavor. You literally put raw sliced pork belly in the pot, add just four pantry-friendly ingredients, and let the slow cooker do its thing while you live your life. The result is tender, slightly sticky, sweet-savory pork that feels special enough for date night but is easy enough for a random Tuesday. It leans on simple Midwest barbecue vibes with a hint of smoky sweetness, but it’s light enough to enjoy even when it’s hot out.
Serve the pork belly piled onto soft slider buns with a crunchy coleslaw on top, or spoon it over rice with grilled or fresh veggies on the side. It’s also great tucked into warm tortillas with sliced cucumbers and a squeeze of lime. Add a simple green salad, grilled corn, or watermelon wedges to keep things summery and balanced. A cold beer, iced tea, or sparkling water with lemon pairs perfectly with the rich, caramelized pork.
Slow Cooker Summer Pork Belly TreatServings: 4
Ingredients
2 pounds raw sliced pork belly, about 1/2-inch thick
1 cup barbecue sauce (your favorite store-bought or homemade)
1/4 cup honey or maple syrup
2 tablespoons soy sauce (low-sodium if preferred)
1 medium yellow onion, thinly sliced
Directions
Place the raw sliced pork belly in an even layer on the bottom of your slow cooker. The pieces can overlap slightly, but try to spread them out so they cook evenly.
Scatter the thinly sliced onion evenly over the pork belly, tucking some slices down between pieces so they soften and flavor the meat as it cooks.
In a small bowl, whisk together the barbecue sauce, honey (or maple syrup), and soy sauce until smooth and well combined.
Pour the sauce mixture evenly over the pork belly and onions, making sure most of the meat is coated. Use a spoon to gently nudge the sauce around so it reaches the edges and any exposed pieces.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the pork belly is very tender and the fat has rendered into the sauce.
Once cooked, use a spoon to skim off excess fat from the surface if desired. Gently stir the pork belly and onions into the sauce so everything is glossy and coated.
For a slightly caramelized finish (optional but worth it if you have time), transfer the cooked pork belly pieces with some of the sauce to a foil-lined baking sheet and broil on high for 3–5 minutes, watching closely, until the edges start to crisp and the sauce bubbles.
Serve the pork belly hot, spooned over rice, tucked into buns or tortillas, or alongside your favorite summer sides. Drizzle with extra sauce from the slow cooker.
Variations & Tips
To lighten this up a bit, you can use half pork belly and half pork shoulder, cut into strips; this still gives you that rich flavor but with a little less overall fat. If you prefer more of an Asian-inspired flavor, swap the barbecue sauce for hoisin sauce and add 1 teaspoon of grated fresh ginger to the sauce mixture. For a spicier version, stir 1–2 teaspoons of sriracha or your favorite hot sauce into the sauce before pouring it over the pork. If you’re watching sodium, choose low-sodium soy sauce and a lower-salt barbecue sauce, and taste before adding any extra salt at the table. Food safety tips: Always start with fully raw, refrigerated pork belly and keep it chilled until you’re ready to load the slow cooker. Make sure your slow cooker is set to LOW or HIGH as directed and avoid cooking on the “keep warm” setting from the start, as it may not bring the pork up to a safe temperature quickly enough. The internal temperature of pork should reach at least 145°F (63°C); in this long, slow cook it will go higher, which is fine and helps with tenderness. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving. If you choose to broil at the end, line the pan with foil for easy cleanup and watch closely to prevent burning.
