Pork Belly Burnt Ends
Today I am going to share with you one of my all-time favorite recipes!
PORK BELLY BURNT ENDS
When picking out your pork belly be sure not to just grab the first one you see. Make sure that its close to the same thickness all the way around. Also, be sure to get one with the skin removed. I got mine at Costco.
When cutting up the pork belly I usually do 1 ½ – 2-inch squares.
Feel free to use your favorite rub. I prefer using something a little sweeter with pork. Also, I use mustard as a binder before the rub.
There are lots of different smokers on the market that you can use. For this cook I am using my Kamado Joe Classic. I smoked these on 250 with pecan wood chunks for the smoke flavor.
At this point the pork belly should be at an internal temp of around 195.
Next, put them in an aluminum pan and top with another sprinkle of seasoning. Also top with brown sugar, pads of butter, and finally your choice of BBQ sauce. I prefer sweet or sweet and spicy. Once you have it all in the pan mix it thoroughly.
After all ingredients are incorporated put back on 250-degree smoker uncovered. Continue to cook until sauce is reduced and sauce on the pork belly has set. This usually takes an hour to an hour and a half.
FINAL PRODUCT! Little bites of deliciousness!!
PORK BELLY BURNT ENDS
Ingredients
- 1 – 8-10 lb. pork belly
- Yellow mustard
- Rub/seasoning of your choice. I used MOJO RUB BBQ MAGIC
- Butter
- Brown sugar
- BBQ sauce of your choice. I used MEAT MITCH WHOMP SAUCE
Instructions
- Slice pork belly into 1 ½ – 2-inch cubes
- Coat with a thin layer of yellow mustard
- Coat with seasoning and allow to sit for 15-20 minutes
- Place on a 250-degree smoker. Be sure all pork cubes are not touching
- Smoke until internal temp of meat is at 195
- Place in aluminum pan. Add more seasoning, brown sugar, pads of butter and BBQ sauce. Mix thoroughly and place back on 250-degree smoker uncovered
- Continue to smoke until sauce is reduced and the sauce on the pork has set. Allow to cool 15-20 minutes
- ENJOY!!
