Pork Belly Burnt Ends
Pork Belly Burnt Ends
Ingredients
For the Pork Belly
- 3 pounds boneless pork belly, skin removed, cut into 1 to 1 1/2-inch cubes
- 2 tablespoons avocado oil
- 1/4 cup barbecue dry rub, your favorite orange-red blend
- 1/2 cup apple juice, or apple cider vinegar, for spritzing
For the Honey Chipotle BBQ Sauce
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar, packed
- 1 teaspoon garlic powder
For Braising
- 1/4 cup unsalted butter, cut into small pats
- 1/4 cup light brown sugar, packed
Instructions
- 1
Prepare the pork belly: Place the cubed pork belly in a large mixing bowl. Drizzle with avocado oil and toss to coat. Sprinkle the barbecue dry rub generously over the pork belly, then toss by hand (wearing gloves is recommended) to ensure every piece is evenly coated.
⏱️ 15 min
- 2
Set up your smoker: Preheat your smoker or grill for indirect heat to 275°F. Add your preferred wood chunks (such as hickory or apple) to the hot charcoal to generate smoke.
⏱️ 10 min•🌡️ 275
- 3
Smoke the pork belly: Arrange the seasoned pork belly cubes in a single layer on wire racks. Place the racks directly on the grates of the preheated smoker. Smoke for 2 1/2 to 3 hours, or until a deep, dark reddish-brown 'bark' has formed. Spritz the pork belly with apple juice or apple cider vinegar every 30 to 45 minutes to maintain moisture.
⏱️ 165 min•🌡️ 275
- 4
Prepare the sauce: While the pork belly is smoking, combine the ketchup, honey, apple cider vinegar, light brown sugar, and garlic powder in a medium bowl. Whisk until smooth and well combined.
⏱️ 5 min
- 5
Transfer and prepare for braising: Once the pork belly has developed a good bark, carefully remove it from the smoker. Transfer the smoked pork belly cubes into a large aluminum foil pan. Distribute the pats of unsalted butter evenly over the pork belly, then sprinkle with the additional light brown sugar. Pour the prepared honey chipotle BBQ sauce over everything in the pan.
⏱️ 10 min
- 6
Braise the burnt ends: Tightly cover the aluminum pan with aluminum foil. Return the covered pan to the smoker and continue to cook at 275°F for 1 1/2 to 2 hours, or until the pork belly is incredibly tender and easily pierced with a fork.
⏱️ 105 min•🌡️ 275
- 7
Finish and serve: Remove the pan from the smoker. Carefully peel back the foil and stir the burnt ends to coat them thoroughly in the sauce. If desired, return the uncovered pan to the smoker for another 15 to 30 minutes to allow the sauce to tack up and caramelize slightly. Let rest for a few minutes before serving.
⏱️ 20 min•🌡️ 275
Kitchen Tools
Nutrition Facts (per serving)
Pork Belly Burnt Ends
Ingredients
For the Pork Belly
- 3 pounds boneless pork belly, skin removed, cut into 1 to 1 1/2-inch cubes
- 2 tablespoons avocado oil
- 1/4 cup barbecue dry rub, your favorite orange-red blend
- 1/2 cup apple juice, or apple cider vinegar, for spritzing
For the Honey Chipotle BBQ Sauce
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar, packed
- 1 teaspoon garlic powder
For Braising
- 1/4 cup unsalted butter, cut into small pats
- 1/4 cup light brown sugar, packed
Instructions
- 1
Prepare the pork belly: Place the cubed pork belly in a large mixing bowl. Drizzle with avocado oil and toss to coat. Sprinkle the barbecue dry rub generously over the pork belly, then toss by hand (wearing gloves is recommended) to ensure every piece is evenly coated.
⏱️ 15 min - 2
Set up your smoker: Preheat your smoker or grill for indirect heat to 275°F. Add your preferred wood chunks (such as hickory or apple) to the hot charcoal to generate smoke.
⏱️ 10 min•🌡️ 275 - 3
Smoke the pork belly: Arrange the seasoned pork belly cubes in a single layer on wire racks. Place the racks directly on the grates of the preheated smoker. Smoke for 2 1/2 to 3 hours, or until a deep, dark reddish-brown 'bark' has formed. Spritz the pork belly with apple juice or apple cider vinegar every 30 to 45 minutes to maintain moisture.
⏱️ 165 min•🌡️ 275 - 4
Prepare the sauce: While the pork belly is smoking, combine the ketchup, honey, apple cider vinegar, light brown sugar, and garlic powder in a medium bowl. Whisk until smooth and well combined.
⏱️ 5 min - 5
Transfer and prepare for braising: Once the pork belly has developed a good bark, carefully remove it from the smoker. Transfer the smoked pork belly cubes into a large aluminum foil pan. Distribute the pats of unsalted butter evenly over the pork belly, then sprinkle with the additional light brown sugar. Pour the prepared honey chipotle BBQ sauce over everything in the pan.
⏱️ 10 min - 6
Braise the burnt ends: Tightly cover the aluminum pan with aluminum foil. Return the covered pan to the smoker and continue to cook at 275°F for 1 1/2 to 2 hours, or until the pork belly is incredibly tender and easily pierced with a fork.
⏱️ 105 min•🌡️ 275 - 7
Finish and serve: Remove the pan from the smoker. Carefully peel back the foil and stir the burnt ends to coat them thoroughly in the sauce. If desired, return the uncovered pan to the smoker for another 15 to 30 minutes to allow the sauce to tack up and caramelize slightly. Let rest for a few minutes before serving.
⏱️ 20 min•🌡️ 275