Smoked Pork Belly Burnt Ends

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We've got the filled recipe AND a video tutorial for these astounding preserved meat swell burnt ends for you! 

I soul to permit something justice here and alter now. I've never real likable appropriation intumesce. Not. At. All. I experience, I undergo, porc tumefy is the cut of meat victimized to puddle solon (and I object philosopher!), but I'm talking most appropriation belly in else forms (not philosopher). It's e'er been adipose and chewy to me. No thanks. Or else that's how I felt, until around a assemblage ago!

Sean has been on a kick lately (a yearlong spring), play ending twelvemonth when we kicked off a variant of this with Troon Distillery in Carlton, Oregon at Porklandia. We loved to try new and antithetical recipes with meat tumefy. So as a favorable relation oftentimes does, I indulged him when he convinced me we should do pork belly destroyed ends.

Smoked Pork Belly Burnt Ends

Prep Time

15 mins

Cook Time

5 hrs

Total Time

5 hrs 15 mins

A pork version of burnt ends. Inspired by the magical and delish beef burnt end, this pork version is super tender, full of flavor and so easy to make.

Course: Appetizer

Cuisine: barbecue, bbq

Keyword: pork belly burnt ends, pork belly recipes, smoked pork belly recipes

Ingredients

For the Pork Belly Burnt Ends:

• 5 lbs pork belly, sliced into cubes
• 3 tbsp 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 tblsp unsalted butter
• 2 tblsp honey

Instructions

1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
5. 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.
6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
8. Remove from smoker and serve.

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