Pork Belly Burnt Ends
Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.
Servings 6
Calories 1988kcal
Equipment
- Wood Pellets: Apple, Pecan
- Traeger or Pellet Grill Smoker
Ingredients
- 4 pounds pork belly
Seasoning Rub
- ¼ cup smoked paprika
- 2 tablespoons ground black pepper
- 2 tablespoons dry mustard
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne powder
Sauce
- ½ cup dark brown sugar
- 2 tablespoons honey
- 1 ½ cups Texas BBQ sauce link to homemade recipe in post
- ½ cup unsalted butter (1 stick )
Instructions
- Mix all of the ingredients for the dry rub together in a small bowl using a fork or a whisk.
- Slice refrigerated pork belly into 1 ½ inch cubes.
- Toss the pork belly cubes together with the seasoning rub and transfer it to a baking sheet.
- Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
- Place the pork belly fat side up on the grates and smoke it until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
- Transfer the Pork Belly cubes to an aluminum pan and top it with brown sugar, honey and BBQ sauce
- Slice the butter and add to the top.
- Cover with aluminum foil and place the pan on the smoker at 225 F.
- Stir the Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
- Serve immediately. Store leftovers in refrigerator.
Nutrition
Serving: 1g | Calories: 1988kcal | Carbohydrates: 69g | Protein: 30g | Fat: 177g | Saturated Fat: 68g | Cholesterol: 258mg | Sodium: 1370mg | Potassium: 773mg | Fiber: 3g | Sugar: 60g | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg | Net Carbohydrates: 26g