If you're on the hunt for a show-stopping BBQ dish that will have your friends and family begging for seconds, look no further than Aaron's Pork Belly Burnt Ends! This mouthwatering recipe transforms succulent pork belly into tender, smoky bites coated in a sweet and tangy glaze that will make your taste buds dance. With just a few simple ingredients and a little patience, you can create a BBQ masterpiece that rivals your favorite smokehouse. Get ready to impress with this easy-to-follow recipe that promises to elevate your grilling game to new heights!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: BBQ
Serves: 6 servings
Ingredients
- 2 pounds pork belly
- 1/4 cup BBQ rub
- 1/2 cup BBQ sauce
- 1/4 cup honey
- Wood chips for smoking
Instructions
- Remove pork belly from refrigerator and pat dry completely with paper towels to ensure proper seasoning adherence and bark formation.
- Trim any excess hard fat from the pork belly, leaving a thin layer for moisture and flavor. Cut the pork belly into 1-inch cubes, ensuring relatively uniform sizing for consistent cooking.
- Generously coat each pork belly cube with BBQ rub, massaging the seasoning into every surface to create a flavorful exterior.
- Prepare smoker or grill for indirect cooking at 250°F (121°C). Add wood chips like hickory or apple for additional smoky flavor.
- Place seasoned pork belly cubes on the smoker rack, ensuring spacing between pieces for even smoke circulation and heat exposure.
- Smoke the pork belly cubes for approximately 2-
- 5 hours, or until they develop a dark, caramelized bark and internal temperature reaches around 165°F (74°C).
- Remove pork belly cubes and place in a aluminum pan. Mix BBQ sauce and honey, then pour over the cubes, ensuring each piece is well coated.
- Return the pan to the smoker and continue cooking for an additional 30-45 minutes, allowing the sauce to caramelize and create a sticky, glossy finish.
- Remove from smoker when pork belly cubes are tender, slightly crisp on the outside, and internal temperature reaches 195-203°F (90-95°C).
- Let rest for 10-15 minutes before serving to allow juices to redistribute, ensuring maximum flavor and tenderness.
Tips
- Patience is Key: Allow the pork belly to smoke low and slow at 250°F (121°C) for the best flavor and texture. Rushing the cooking process can lead to less tender results.
- Uniform Cubes: Cut the pork belly into 1-inch cubes to ensure even cooking and consistent texture throughout. This will help each piece absorb the smoky flavor perfectly.
- Don’t Skip the Rub: Make sure to generously coat each cube with BBQ rub. This not only enhances the flavor but also helps form that delicious caramelized bark.
- Wood Chips Matter: Experiment with different types of wood chips like hickory or apple to find your favorite smoky flavor. Each wood imparts a unique taste that can elevate your burnt ends.
- Resting is Crucial: After smoking, let the burnt ends rest for 10-15 minutes before serving. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- Adjust Sauce to Taste: Feel free to tweak the BBQ sauce and honey mixture to suit your personal taste preferences. Whether you like it sweeter or spicier, the choice is yours!
- Use an Aluminum Pan: Cooking the coated burnt ends in an aluminum pan during the final stage helps to trap moisture and allows the sauce to caramelize beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 25g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 110mg
