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.
- 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
- 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 )
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.
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 | Sugar Alcohols: 69