Ingredients
Equipment
Instructions
Preparation
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Remove pork belly from packaging and pat dry with a paper towel
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Once dry, cut the pork into 1.5-inch cubes
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Apply the olive oil, cover thoroughly
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Place the cubes to an oiled jerky rack (or cooling rack)
Cooking
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Preheat your smoker or grill to 250 – 275 degrees cooking temperature
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Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
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After two hours, check to see that bark or “crust” starting to develop, and they should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165º
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Remove the burnt ends from the smoker, place in an aluminum pan
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Combine 2 TBSP melted/soft butter, 2 TBSP honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Add to the pork, covering all pieces.
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Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
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After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
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Continue cooking for 10-15 minutes longer to allow the sauce set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine
Rest and then Serve
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Remove from the heat and allow the burnt ends to rest for about 15 minutes.
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Serve and enjoy!
- #Pork