Description
Savor the rich flavors of smoky, tender Pork Belly Burnt Ends, perfectly seasoned and glazed with barbecue sauce. Ideal for gatherings or a weekend treat!
Ingredients
Scale
- 2 pounds pork belly, skin removed
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/4 cup apple cider vinegar
- Wood chips for smoking (hickory or applewood recommended)
Instructions
- Trim the Pork Belly: Place the pork belly on a cutting board and trim off any remaining skin with a sharp knife to expose the meat and fat underneath.
- Cut into Cubes: Cut the pork belly into 1-inch cubes for optimal tenderness and caramelization.
- Season the Meat: In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using). Rub the seasoning all over the pork belly cubes and let sit for 30 minutes to 1 hour.
- Soak the Wood Chips: Soak wood chips in water for at least 30 minutes to ensure they smolder and produce smoke.
- Preheat the Smoker: Preheat your smoker to 225°F (107°C). For charcoal grills, set up for indirect heat and add soaked wood chips to the coals.
- Place the Pork Belly in the Smoker: Arrange the seasoned pork belly cubes on the smoker grates, ensuring they are spaced out for smoke circulation.
- Smoke for 2-3 Hours: Close the lid and smoke the pork belly for 2 to 3 hours, checking for an internal temperature of around 165°F (74°C).
- Wrap in Foil: Remove the pork belly from the smoker, drizzle with apple cider vinegar, and wrap tightly in aluminum foil.
- Return to the Smoker: Place the wrapped pork belly back in the smoker and cook for another 1-2 hours to tenderize further.
- Unwrap and Glaze: Carefully unwrap the pork belly, toss in barbecue sauce, and return to the smoker.
- Caramelize the Sauce: Cook uncovered for an additional 30 minutes to 1 hour, allowing the sauce to caramelize and create a sticky glaze.
- Check for Doneness: Ensure the burnt ends are tender with a nice bark, aiming for an internal temperature of around 200°F (93°C).
- Rest the Meat: Remove from the smoker and let rest for 10-15 minutes to redistribute juices.
- Serve: Enjoy your delicious Pork Belly Burnt Ends!
Notes
- Feel free to adjust the spice levels by adding more or less cayenne pepper.
- Experiment with different types of barbecue sauce for varied flavors.
- Ensure to monitor the cooking process closely during the caramelization step to prevent burning.
- Prep Time: 60 minutes
- Cook Time: 300 minutes