Smoked Pork Belly Burnt Ends•
Posted on June 03 2020
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
SAVORY GRILLED HALL...
Never had grilled Halloumi? Now there's no excuse! This recipe would be fantastic with your favorite herb infused olive oil, too. Just don't add ...Read More
Fresh Grilled Pinea...
Excellent with fish, chicken or pork, this salsa is a fresh and delicious addition to your grilling repertoire. You might just find yourself eatin...Read More
CINCO DE MAYO SMOKE...
The only things we love more than tacos are more tacos.Read More