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