Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.
Course dinner, Main Course
Cuisine American, BBQ
Keyword burnt ends, pork, pork belly
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6
Calories 1988kcal
Equipment
Wood Pellets: Apple, Pecan
Traeger or Pellet Grill Smoker
Ingredients
4poundspork belly
Seasoning Rub
¼cupsmoked paprika
2tablespoonsground black pepper
2tablespoonsdry mustard
1tablespoonchili powder
½teaspoongarlic powder
½teaspooncayenne powder
Sauce
½cupdark brown sugar
2tablespoonshoney
1 ½cupsTexas BBQ saucelink to homemade recipe in post
½cupunsalted 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.