Pork Belly Burnt Ends

Ingredients:

For the Pork Belly:

  • 3 lbs (about 1.4 kg) pork belly, skinless

  • 2 tablespoons olive oil

  • 2 tablespoons yellow mustard

  • 1/4 cup your favorite pork rub or a mix of brown sugar, paprika, garlic powder, onion powder, salt, and black pepper

For the Glaze:

  • 1/2 cup barbecue sauce

  • 1/4 cup honey

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

Instructions:

Preparing the Pork Belly:

  1. Trim and Cube the Pork Belly:

    • Trim excess fat from the pork belly, leaving about 1/4 inch. Cut it into 1.5-inch cubes.

  1. Apply Mustard and Rub:

    • In a bowl, mix olive oil and mustard. Brush this mixture over the pork belly cubes.

    • Generously coat the cubes with your favorite pork rub, ensuring each piece is well-covered.

  1. Marinate:

    • Place the pork belly cubes in a large Ziploc bag or a shallow dish. Allow them to marinate in the refrigerator for at least 2 hours, or overnight for more flavor.

Smoking the Pork Belly:

  1. Preheat the Smoker:

    • Preheat your smoker to 225°F (107°C). Use fruitwood, such as apple or cherry, for a mild and sweet smoke flavor.

  1. Smoke the Pork Belly:

    • Place the pork belly cubes directly on the smoker grate, leaving space between each piece.

    • Smoke the pork belly for about 2.5 to 3 hours or until the internal temperature reaches around 160°F (71°C).

  1. Wrap in Foil:

    • Remove the pork belly cubes and place them in a foil pan. Add a little more rub, if desired.

    • Wrap the pan tightly with aluminum foil.

  1. Continue Smoking:

    • Return the foil-wrapped pan to the smoker and continue cooking for an additional 1.5 to 2 hours or until the internal temperature reaches 200°F (93°C).

Making the Glaze:

  1. Prepare the Glaze:

    • In a saucepan over medium heat, combine barbecue sauce, honey, apple cider vinegar, and Dijon mustard.

    • Simmer the mixture for about 5-7 minutes until it thickens slightly.

Finishing the Burnt Ends:

  1. Glaze the Pork Belly:

    • Carefully remove the foil from the pan. Brush the pork belly cubes with the prepared glaze.

  1. Final Smoke:

    • Return the pan to the smoker, uncovered, for an additional 30 minutes to let the glaze set and the edges caramelize.

  1. Rest and Serve:

    • Allow the smoked pork belly burnt ends to rest for a few minutes before serving.

  1. Serve and Enjoy:

    • Serve the burnt ends as a tasty appetizer or a main course. They pair well with coleslaw, pickles, or your favorite barbecue sides.