Smoked Pork Belly Burnt Ends

Step by step method

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  1

  Slice your pork belly into cubes no smaller than 1-inch, but not much larger than 1 ½ -inch. Coat each cube with your favorite BBQ rub. You can try a homemade rub or use your favorite commercial rub. Allow to set for at least 30 minutes or prepare the day before, place in a plastic bag and refrigerate overnight.

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  2

  Preheat your smoker to 220°F to 250°F

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  3

  Place the pork belly fat-side down onto a wire rack or mesh mat. This is so that the small chunks of pork belly don’t fall through the grids. Lay the pork belly out in a single layer with a little space between each chunk.

• 4

  Spritz with apple juice about every 30-45 minutes. After 3 hours transfer the pork belly chunks (they should be about IT 190°F) to a foil pan or baking pan. Add the BBQ sauce, butter, honey, and brown sugar; stir/toss until all the pieces are well coated. Cover the top with foil and return to the smoker for another hour until the internal temperature of the pork belly chunks has reached 200°F to 205°F.

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  5

  Uncover and cook for another 15 minutes, until the sauce thickens and caramelizes to a sweet and sticky consistency. Remove from the smoker and allow to rest for 15 minutes.

• 6

  Serve the pork belly burnt ends (at room temp or slightly warm) as little melt-in-your-mouth appetizers at parties, or as a side to a large leafy salad.