Smoked Pork Burnt Ends

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5 from 2 votes

For this Smoked Pork Burnt Ends recipe, cubes of pork belly are smoked and then simmered in hot sauce and honey.

Prep Time30

Cook Time4 15

Total Time4 45

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Pork Belly:

2 lbs Pork Belly cubed
¼ cup Sticky Bourbon Brown Ale Rub
¼ cup Yellow Mustard

Crutch:

2 Sticks Butter unsalted and cut into cubes
1/2 cup Brown Sugar
1/2 cup BBQ Sauce
2.5 tbsp FYR GLD Hot Sauce
2.5 tbsp Honey

Instructions

Start by cubing your pork belly into 2” cubes.
Next, start slathering your cubed pork belly with yellow mustard then thoroughly season with my Sticky Bourbon Brown Ale Rub.
Place your pork belly on a baking wire rack evenly spaced out and set aside.
Preheat your smoker for medium-low heat (250 degrees F). Top with wood chips or wood chunks for added smoke flavor.
Add your pork belly to the smoker and cook for 2.5 hours.
Once they are around 160-180 degrees F, pull them off and place them in an aluminum foil pan & top with butter, BBQ sauce, FYR GLD Hot Sauce, brown sugar, and honey.
Cover with foil and place back in the smoker for 1.5 hours or until they reach an internal temperature of 205 degrees F.
Once the pork belly is done, open it up and discard any excess liquid.
Place back on the smoker and add more bbq sauce, honey, and FYR GLD. Carefully incorporate. Leave uncovered to caramelize for 15 minutes.
Once done, pull off and let cool for 5 minutes and enjoy!

Video

Notes

The Secret to Perfect Smoked Pork

The best way to achieve pork belly recipe perfection is to follow the timing of the pork, not the recipe card. In other words, some pork cooks fast, some slow.

For this recipe, you'll want to have a meat thermometer handy to know when the cubed pork belly hits 165 degrees F. That's when even more fun begins when the cubes of pork belly are further tenderized in that spicy, sweet crutch.

Nutrition