Pineapple Bourbon Pork Belly Burnt Ends
Pineapple Bourbon Pork Belly Burnt Ends
Ingredients
For the Pork Belly
- 3 pounds pork belly, skin removed, cut into 1-inch cubes
- 1/4 cup Bachan's Japanese Barbecue Sauce, for binder
- 1 tablespoon salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1/4 cup dry barbecue rub, your favorite
For Smoking
- 2 wood blocks, for smoke flavor, such as cherry or apple
- 1 cup pineapple juice, in a spray bottle
For the Pineapple Bourbon Barbecue Sauce
- 2 tablespoons unsalted butter
- 1 cup crushed pineapple, undrained
- 1/2 cup light brown sugar, packed
- 1/2 cup Bachan's Japanese Barbecue Sauce
- 1/4 cup bourbon, such as Buffalo Trace
Instructions
- 1
Place the cubed pork belly in a large metal bowl. Drizzle with 1/4 cup of Bachan's Japanese Barbecue Sauce to act as a binder. Season generously with salt, freshly ground black pepper, garlic powder, and your favorite dry barbecue rub. Mix thoroughly by hand to ensure all pork belly cubes are evenly coated.
⏱️ 15 min
- 2
Prepare your Kamado Joe smoker by adding wood blocks to the hot coals. Stabilize the smoker temperature at 250°F. Arrange the seasoned pork belly cubes in a single layer on a metal rack, then place the rack directly on the smoker grates.
⏱️ 15 min•🌡️ 250
- 3
Smoke the pork belly for 1 hour. After the first hour, spritz the pork belly liberally with pineapple juice to keep it moist and add flavor.
⏱️ 60 min•🌡️ 250
- 4
While the pork belly is smoking, prepare the pineapple bourbon barbecue sauce. In a pot on a grill side burner (or stovetop), melt the unsalted butter over medium heat. Add the undrained crushed pineapple, light brown sugar, 1/2 cup of Bachan's Japanese Barbecue Sauce, and bourbon. Bring to a simmer, then whisk continuously until the sauce thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min
- 5
Continue smoking the pork belly for another hour, spritzing again with pineapple juice after this second hour. The pork belly should have developed a nice bark and color.
⏱️ 60 min•🌡️ 250
- 6
Carefully transfer the smoked pork belly burnt ends from the smoker grates into a large aluminum foil pan. Pour the prepared pineapple bourbon barbecue sauce generously over the burnt ends, ensuring all pieces are well coated. Cover the pan tightly with aluminum foil.
⏱️ 10 min
- 7
Return the covered pan of burnt ends to the smoker, maintaining the 250°F temperature. Continue to smoke for an additional 1 hour. This allows the sauce to meld with the meat and further tenderize the pork belly to a melt-in-your-mouth consistency.
⏱️ 60 min•🌡️ 250
- 8
Once finished, carefully remove the pan from the smoker. The burnt ends should be sticky, glazed, and incredibly tender. Serve hot, optionally presented in a hollowed-out fresh pineapple half for a stunning tropical presentation.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Bourbon Pork Belly Burnt Ends
Ingredients
For the Pork Belly
- 3 pounds pork belly, skin removed, cut into 1-inch cubes
- 1/4 cup Bachan's Japanese Barbecue Sauce, for binder
- 1 tablespoon salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon garlic powder
- 1/4 cup dry barbecue rub, your favorite
For Smoking
- 2 wood blocks, for smoke flavor, such as cherry or apple
- 1 cup pineapple juice, in a spray bottle
For the Pineapple Bourbon Barbecue Sauce
- 2 tablespoons unsalted butter
- 1 cup crushed pineapple, undrained
- 1/2 cup light brown sugar, packed
- 1/2 cup Bachan's Japanese Barbecue Sauce
- 1/4 cup bourbon, such as Buffalo Trace
Instructions
- 1
Place the cubed pork belly in a large metal bowl. Drizzle with 1/4 cup of Bachan's Japanese Barbecue Sauce to act as a binder. Season generously with salt, freshly ground black pepper, garlic powder, and your favorite dry barbecue rub. Mix thoroughly by hand to ensure all pork belly cubes are evenly coated.
⏱️ 15 min - 2
Prepare your Kamado Joe smoker by adding wood blocks to the hot coals. Stabilize the smoker temperature at 250°F. Arrange the seasoned pork belly cubes in a single layer on a metal rack, then place the rack directly on the smoker grates.
⏱️ 15 min•🌡️ 250 - 3
Smoke the pork belly for 1 hour. After the first hour, spritz the pork belly liberally with pineapple juice to keep it moist and add flavor.
⏱️ 60 min•🌡️ 250 - 4
While the pork belly is smoking, prepare the pineapple bourbon barbecue sauce. In a pot on a grill side burner (or stovetop), melt the unsalted butter over medium heat. Add the undrained crushed pineapple, light brown sugar, 1/2 cup of Bachan's Japanese Barbecue Sauce, and bourbon. Bring to a simmer, then whisk continuously until the sauce thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min - 5
Continue smoking the pork belly for another hour, spritzing again with pineapple juice after this second hour. The pork belly should have developed a nice bark and color.
⏱️ 60 min•🌡️ 250 - 6
Carefully transfer the smoked pork belly burnt ends from the smoker grates into a large aluminum foil pan. Pour the prepared pineapple bourbon barbecue sauce generously over the burnt ends, ensuring all pieces are well coated. Cover the pan tightly with aluminum foil.
⏱️ 10 min - 7
Return the covered pan of burnt ends to the smoker, maintaining the 250°F temperature. Continue to smoke for an additional 1 hour. This allows the sauce to meld with the meat and further tenderize the pork belly to a melt-in-your-mouth consistency.
⏱️ 60 min•🌡️ 250 - 8
Once finished, carefully remove the pan from the smoker. The burnt ends should be sticky, glazed, and incredibly tender. Serve hot, optionally presented in a hollowed-out fresh pineapple half for a stunning tropical presentation.
⏱️ 5 min