Smoked Pork Belly Burnt Ends
Prep Time: 10 minutes
Cook Time: 4 hours
Pork Belly Burnt Ends cooked low and slow with hickory and apple wood. Finished off with honey and barbecue sauce for tender little morsels of meat candy
- 2 lbs pork belly
- 1/4 cup kosher salt
- 1/4 cup pepper
- 1/4 cup paprika
- 1/4 tsp cayenne pepper
- 1/2 cup bbq sauce
- 1/4 cup honey
- 8 oz apple juice
To smoke on a grill: Preheat grill on high with smoker box full of 50/50 blend of hickory and applewood wood chips, for 15 minutes until wood starts to smolder, turn all burners off, leaving only the one burner on under the smoker box and reducing heat of grill to 275 F.
While the grill is preheating, combine salt, pepper, paprika and cayenne pepper in a small bowl. Cut pork belly into 1 inch cubes. Liberally coat cubes with rub and place cubes on a cooling rack. Store in the refrigerator until grill is preheated.
Place rack over indirect heat and cover grill. Spritz with apple juice every 45 minutes. Cook for about 3 hours until internal temperature is 195 F.
Transfer pork belly into a square aluminum roasting tin and coat with honey, and your favorite barbecue sauce. Bring back on the grill and cook for another 45-60 minutes until sauce begins to tack up. Enjoy!
Calories: 5139kcal | Carbohydrates: 110g | Protein: 89g | Fat: 485g | Saturated Fat: 176g | Cholesterol: 653mg | Sodium: 28615mg | Potassium: 2567mg | Fiber: 10g | Sugar: 94g | Vitamin A: 13575IU | Vitamin C: 4.8mg | Calcium: 143mg | Iron: 11.3mg