Smoked Pork Belly Burnt Ends
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Smoked Pork Belly Burnt Ends

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
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 - 10 people
Author Mary Cressler | Vindulge
Cost $25

Ingredients

For the Pork Belly Burnt Ends:

  • 5 pound pork belly, sliced into cubes
  • 3 tablespoons 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 tablespoons unsalted butter
  • 2 tablespoons honey

Instructions

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

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