Smoked Pork Belly Burnt Ends
Indulge in the smoky and sweet flavor of these Pork Belly Burnt Ends, where tender cubes of pork belly get slow-cooked to perfection, then tossed in a tangy BBQ sauce for a delectable finish.
Servings: 4
Calories: 366kcal
Equipment
- Smoker
Ingredients
- 2-3 pounds pork belly cut into 1-1½ inch cubes
- ½ cup barbecue rub seasoning
- 1 cup barbecue sauce
Instructions
- Preheat your smoker to 225°F. Using a sharp knife, cut your pork belly into cubes around 1 to 1½ inches in size.
- Season the cubes with barbecue rub and ensure they're thoroughly coated on all sides.
- Transfer the seasoned pork belly cubes to a wire rack with the fat side up. Be sure to leave space between each piece so the smoke can circulate around the meat. Place them in your smoker and cook for around 3 hours until they reach an internal temperature of around 170°F.
- Place the pork belly cubes in an aluminum pan or a cast iron skillet and toss them with the barbecue sauce. Then return them to your smoker and continue cooking for around one hour until they reach an internal temperature of 195-200°F
- Let the meat rest for 15-20 minutes, then serve.
Notes
- Place the pork belly in your freezer for around 30 minutes before slicing it into cubes. This will firm up the meat and make it easier to cut.
- Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
Nutrition
Calories: 366kcal | Carbohydrates: 13g | Protein: 18g | Fat: 27g | Sugar: 8g