Discover how to create delectable Pork Belly Burnt Ends, a classic BBQ snack that's both sweet and juicy. This beginner-friendly recipe transforms affordable pork belly into a tender, flavorful delight, perfect for any barbecue gathering!
Ingredients
1.5 kg / 3.3 lbs pork belly
- 4 tbsp PitmasterX pork seasoning
120 ml / ½ cup apple juice
barbecue sauce
120 ml / ½ cup ketchup
60 ml / ¼ cup apple juice
- 1 tbsp PitmasterX classic BBQ seasoning
3 tbsp dark brown sugar
1 tbsp honey
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Prepair your barbecue grill to a temperature about 120°C or 240°F.
- Cut the pork belly into large cubes, considering they will shrink to about half their size when cooked. Place the cubes on a tray and evenly coat them with the PitmasterX pork seasoning. Transfer the seasoned pork onto a rack over the tray for easy handling.
- Allow the pork to smoke until it reaches a core temperature of 70°Cor 158°F, typically about an hour, checking periodically for a desirable smoky color.
- While the pork smokes, prepare the barbecue sauce. In a saucepan, combine ketchup, artisan apple juice, PitmasterX Classic BBQ rub, brown sugar, and honey. Heat until the mixture bubbles and thickens slightly. Transfer the sauce to a glass jar if there's any excess.
- Once the pork cubes develop a crunchy bark, transfer them to an aluminum tray. Pour over ½ cup of apple juice and a generous amount of the prepared barbecue sauce. Cover with aluminum foil and return to the grill. Continue cooking until the pork is nearly fall-apart tender, about another hour.
- For the final touch, remove the foil and place the pork back on the grill. Apply a thin layer of the barbecue sauce for a sweet, caramelized finish. Grill briefly until crispy.
- Let the pork belly burnt ends rest before serving to ensure they retain their juiciness.
