With the summer already half way through, it is time to try some classics cooked over fire. These Maple Bourbon Pork Belly Burnt Ends are a backyard tradition! Slowly smoked over the hot Cowboy Charcoal until tender, then caramelized with butter, sugar and bbq sauce for a nice sweet crisp. Try them out now below!
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What are Pork Belly Burnt Ends?
Pork belly is the bomb. This luscious cut of meat is exactly as described: meat from the underside of the pig. However, it is not the stomach or anything!
As I said, Pork belly comes from the underside of the pig. This is the same place that bacon comes from! In fact, pork belly is just uncured & unsmoked bacon that we use to make bite sized pieces of candy. Pork Belly Burnt Ends is a mouthwatering dish. So if you love bacon, then you are gonna love this recipe!
How are we gonna cook these Burnt Ends?
First, we are going to cube the pork belly so they are bite size pieces. Make sure to not cube them too small as they will shrink a decent amount from the smoking process. Next, we are going to light up some Cowboy Charcoal to get our smoker to a nice low & slow temperature of 250F. This will help the pork belly breakdown slower so the fat renders nicely. The Cowboy Charcoal is also ideal as it leaves low residue, keeps a consistent heat and smells fantastic.
After about 2.5 hours on the smoker, we will take the pork belly, add it to an aluminium pan and top with butter + brown sugar. The butter & brown sugar will begin to caramelize along with giving the pork belly additional moisture. Finally, we will cover the pork belly in a homemade bbq sauce made of Cowboy Prairie Fire, maple syrup and bourbon. This will add more texture to the meat along with some sweetness (as if we needed more!). Pull that off and we are ready to eat!
You can eat Pork Belly Burnt Ends as an appetizer by searing some toothpicks or you can add it in salads too.
Time to Eat these Maple Bourbon Pork Belly Burnt Ends
This Maple Bourbon Pork Belly Burnt Ends recipe is a great backyard staple piece for any griller or barbecuer. The combo of sweetness with a small kick will really go well with some coleslaw, grilled corn and baked beans. Treat this recipe like an appetizer before devouring some ribs or steak! All in all, just make sure to have good charcoal like Cowboy to make sure the flavor is perfect. Cheers! Pork Belly Burnt Ends is an incredible recipe to start with.
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Learn to make the most epic Maple Bourbon Pork Belly Burnt Ends! This recipe is smoky, sweet and savory all at the same time.
- 2 lbs Pork Belly cubed
- Maple Bourbon Seasoning or your favorite pork rub
- ½ cup Brown Sugar
- 6 tbsp Butter
- Oil as needed
- ⅓ cup Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce
- 2 tbsp Maple Syrup
- 2 tbsp Bourbon
Start by lathering your cubed pork belly with oil then thoroughly season with my Maple Bourbon seasoning or your favorite pork rub. Set in the fridge for 1-2 hours.
Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for low heat (250F). Top with 1-2 Cowboy Hickory Pit Logs for added smoke flavor.
Add your pork belly onto the smoker and cook for 2.5 hours. Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar. Place back in the smoker for 1.5 hours or until they are 205F internal.
Heat up your bbq sauce along with the maple syrup and bourbon. Simmer over low heat until thick (about 10 minutes).
Lather your pork belly in bbq sauce, crank up the heat in the smoker and let caramelize for 5-10 minutes.
Pork Belly Burnt Ends is ready, now pull out of the smoker and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!