Pork Belly Burnt Ends
Pork belly burnt ends are a classic American recipe! Dry rubbed, smoked, sauced and cooked to tender perfection. They're amazing pork candy!
Ingredients
- 3- pound pork belly sliced into 1-inch cubes
- 2 tablespoons olive oil
DRY RUB:
- 1/2 cup brown sugar
- 3 tbsp kosher salt
- 2 tbsp smoked paprika
- 1 tbsp chipotle powder
- 1 tbsp coarse black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground cumin
- 1/2 tsp cayenne powder
SAUCE:
- 1/4 cup butter
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 tsp Tabasco or hot sauce of choice
Instructions
- Preheat smoker to 225°F using pellet of choice (we used cherry sweeter flavor). Place a wire rack over a baking sheet lined with foil. Mix together the dry rub ingredients in a small bowl, set aside.
- Trim excess skin and fat off the pork belly and slice into 1-inch cubes. Place into a large bowl.
- Pour olive oil and dry rub over pork belly cubes and toss to mix thoroughly. Place rubbed pork belly cubes on the wire rack sprayed with cooking spray, leaving a little room in between each cube.
- Smoke (Super Smoke if on a Traeger) uncovered for 1 hour. Turn smoker to 250°F and continue smoking for 2.5 hours.
- In a saucepan melt the butter, brown sugar, honey and Tabasco. Cook for several minutes and sugar is dissolved.
- Remove the pork belly cubes from the smoker and transfer to a foil pan. Pour sauce over and pork belly cubes, cover with foil and place back in the smoker.
- Cook for 1 hour or until the internal temperature reaches 200°F. Remove foil, close the smoker lid and smoke for another 20 minutes. Remove from smoker and serve tossed in any remaining sauce.
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