pork belly burnt ends
These pork belly smoked bites are just the ticket for tender, melt in your mouth, buttery, sweet, and sticky barbecue smoked goodness. Very addicting! Serving size depends on how many a person can eat. I am guessing 10-12 people can eat this if you limit them to 2 or 3. But who wants to put a limit on such yummy bites?
yield
10 serving(s)
prep time
20 Min
cook time
4 Hr 20 Min
method
Smoke
Ingredients For pork belly burnt ends
- PORK
-
4-5 lbpork belly slab, skin removed
-
1/2 cfavorite bbq dry rub
-
1/2 cbrown sugar, divided
-
1/2 tspblack pepper
-
1 cunsalted butter, divided
- SMOKING WOOD
-
3 scoopuse a ratio of 1/2 hardwood like hickory and 1/2 fruit wood like cherry or apple
- SAUCE
-
1/2 cbarbecue sauce
-
1/2 choney
-
2 Tbsphot sauce
-
1/4 capple juice
How To Make pork belly burnt ends
-
1Preheat a smoker without wood chips to 265 degrees F and set for 3-4 hours (giving time to come to 265-275).
-
2Wipe the pork belly with paper towels to remove as much moisture as possible on both sides. Cut lengthwise into 1 1/2" long strips. Turn and do the same to get 1 1/2" cubes.
-
3Add half the brown sugar to the bbq dry rub. Combine well and coat all sides of the cubes generously with the mixture. My favorite is from the cookbook "The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing But the Pig BBQ Recipes." The recipe is called "Smokin' Hoggz Whole Hog Dry Rub"
-
4Place a baking tray in the bottom of an aluminum foil pan with deep sides to keep some of the fat from the bottom. Add the cubes of pork with the fat cap up. Cut 1/2 cup of the butter into slices and top the pork with them.
-
5When the smoker reaches 265-275 degrees F, add wood chips. When you see smoke, put the aluminum foil pan with the cubes in the smoker and set it for 3 hours.
-
6Take out of the smoker and transfer those delicious gems of goodness to a clean high sided aluminum pan. Sprinkle the remaining 1/2 cup brown sugar on top along with the honey. Slice the remaining 1/2 cup butter into slices and place them on top. Cover with aluminum foil and put back on the smoker for another hour.
-
7Mix together the sauce ingredients and taste to get the flavor you want. Pour over the top of the pork and toss.
-
8Put that pan back on the smoker for 10-20 minutes. It will get a nice, sticky glaze. I dare you not to eat one right away!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pork Belly Burnt Ends:
ADVERTISEMENT