Prepare to embark on a mouthwatering journey that will transform your backyard barbecue into a flavor explosion! Pork Belly Burnt Ends are the ultimate BBQ delicacy that will make your taste buds dance and your guests beg for your secret recipe. Imagine tender, caramelized cubes of pork belly, glazed with rich barbecue sauce and smoked to absolute perfection - this isn't just a dish, it's a culinary experience that elevates classic American barbecue to an art form.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 lbs pork belly
- 1/4 cup barbecue rub
- 1 cup barbecue sauce
- 1/2 cup apple juice
Instructions
- Preheat your smoker or grill to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking by placing the coals on one side and leaving the other side empty.
- While the smoker is heating up, prepare the pork belly. Trim any excess fat if necessary, but leave a good layer of fat for flavor and moisture. Cut the pork belly into 1-inch cubes for even cooking.
- In a large bowl, coat the pork belly cubes evenly with the barbecue rub. Make sure all sides are well covered to enhance the flavor during smoking.
- Once the smoker is ready, place the seasoned pork belly cubes directly on the grates. Close the lid and smoke for about 3 hours, maintaining a steady temperature of 225°F (107°C).
- After 3 hours, remove the pork belly from the smoker and place the cubes in a large aluminum foil pan. Pour the apple juice and half of the barbecue sauce over the pork belly. Toss to combine, ensuring all pieces are coated.
- Cover the foil pan tightly with aluminum foil to trap moisture and return it to the smoker. Continue cooking for an additional 2 hours, checking occasionally to maintain the temperature.
- After 2 hours, remove the pan from the smoker and uncover it. The pork belly should be tender at this point. Toss the cubes again and add the remaining barbecue sauce, mixing well.
- Return the uncovered pan to the smoker for another 30 minutes to 1 hour, allowing the sauce to caramelize and the burnt ends to develop a nice crust.
- Once the burnt ends are nicely caramelized, remove them from the smoker and let them rest for about 10 minutes before serving.
- Serve the pork belly burnt ends warm, drizzled with additional barbecue sauce if desired. Enjoy your delicious American-style dish!
Tips
- Choose a high-quality pork belly with a good fat-to-meat ratio for maximum flavor and tenderness.
- Invest in a good digital meat thermometer to maintain consistent smoker temperature.
- Use a robust, sweet barbecue rub and sauce for the best caramelization.
- Don't rush the process - low and slow is the key to achieving melt-in-your-mouth burnt ends.
- Let the meat rest after cooking to allow juices to redistribute, ensuring maximum moisture.
- Experiment with different wood chips like hickory or apple for unique smoky flavors.
- If you don't have a smoker, you can achieve similar results in a conventional oven at a low temperature.
Nutrition Facts
Calories: 940kcal
Carbohydrates: g
Protein: g
Fat: 60g
Saturated Fat: g
Cholesterol: 225mg
