INGREDIENTS:
FOR THE PORK BELLY BURNT ENDS:
5 pound pork belly, sliced into cubes3 tablespoons extra virgin olive oil
1 cup dry rub, see notes for our favorite
FOR THE SAUCE:
1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes3 tablespoons unsalted butter
2 tablespoons honey
INSTRUCTIONS:
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Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
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Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
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Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
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Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
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Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
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Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
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Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
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Remove from smoker and serve.
Courtesy Mary Cressler
