Pork Belly Burnt Ends

Pork Belly Burnt Ends

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!


barbecue sauce

How to

  1. Prepair your barbecue grill to a temperature about 120°C or 240°F.
  2.  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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the pork belly burnt ends rest before serving to ensure they retain their juiciness. 

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