Pork Belly Burnt Ends
Ingredients
- fruit wood or other wood pieces
- 6 pounds pork belly, cut into 1-inch squares
- ½ cup barbecue dry rub (such as Old Arthur's®Smokestack), divided
- 1 cup packed dark brown sugar
- 1 cup honey
- ½ cup butter, sliced into pats
- 1 (20 ounce) bottle barbecue sauce (such as Old Arthur's®), divided
- ½ cup apple juice
- ½ cup apple jam
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Instructions
- Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
- Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
- Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
- Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
- Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
- Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
- Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
- Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
- Remove from the smoker and serve immediately.
Source
Original recipe: View Original