Pork Belly Burnt Ends
Get in MY belly! This smoked-pork, burnt ends recipe is a winner.
Servings: 4 people
Cost: $25
Equipment
- Smoker or Grill
Ingredients
- 3 Lbs Skin-off pork belly approximate
- 3 tbsp olive oil
- 4 tbsp SuckleBusters Hog Waller
- 2 tbsp SuckleBusters SPG
- 2 tbsp SuckleBusters Texas Pecan
- 2 tbsp Honey
- 2 tbsp Butter
- 1/2 cup SuckleBusters Original BBQ Sauce
- 1/4 cup SuckleBusters Honey BBQ Glaze
Instructions
Preparation
- Remove pork belly from packaging and pat dry with a paper towel
- Once dry, cut the pork into 1.5-inch cubes
- Apply the olive oil, cover thoroughly
- Place the cubes to an oiled jerky rack (or cooling rack)
Cooking
- Preheat your smoker or grill to 250 – 275 degrees cooking temperature
- Once your smoker is up to temp, put your pork belly on the smoker (on the rack) and close the lid
- 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
- Remove the burnt ends from the smoker, place in an aluminum pan
- 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.
- Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour
- 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
- 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
- Remove from the heat and allow the burnt ends to rest for about 15 minutes.
- Serve and enjoy!