TF
Trimble Farm's Cattle CompanyServings:
8-10
Prep time:
00:15
Cook time:
05:00
Smoked Pork Belly Burnt Ends are super tender, juicy bites full of smoky flavour.
Ingredients
- FOR THE PORK BELLY BURNT ENDS
- 5 lb pork belly, sliced into cubes
- 3 Tbsp extra virgin olive oil
- 1 Cup dry rub
- FOR THE SAUCE
- 1 Cup favourite BBQ sauce
- 3 Tbsp unsalted butter
- 2 Tbsp honey
Instructions
- Preheat smoker to 225-250 degrees using fruit wood (we like cherry for colour and sweeter flavour)
- Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
- Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
- Smoke uncovered for 3 hours. Look for a darker red colour and a modest bark develop.
- Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until the internal temperature is roughly 200-203 degrees F.
- Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
- Remove from smoker and serve.
