How to make pork belly burnt ends on the Big Green Egg

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños offer a milder heat while maintaining flavor.

peach preserves

🥗Healthier: unsweetened peach puree

💰Cheaper: canned peaches

Peach puree reduces sugar content while still providing peach flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can control sugar and additives.

Go to the store and buy a 10-pound slab of skinless pork belly.

Remove the pork belly from the packaging.

Cut the pork belly into strips about one inch thick.

Cut the strips into one inch by one inch cubes.

Place the pork belly cubes into a foil pan for seasoning.

Season the pork belly cubes heavily with Meat Church Holy Gospel rub and Hardcore Carnivore Sweet rub, making sure all sides are coated.

Transfer the seasoned pork belly onto a wire rack, ensuring there is space between the pieces for air and smoke to circulate.

Fire up the Big Green Egg using paper towels soaked in vegetable oil to ignite the charcoal.

Preheat the Big Green Egg to about 275°F (135°C).

Place the rack with the pork belly on the grill and cook for about two to two and a half hours to develop a smoky flavor.

Check the pork belly after two to two and a half hours; they should feel squishy and have a good color.

Transfer the pork belly into a foil pan and add brown sugar, pats of butter, more barbecue seasoning, honey, and your favorite barbecue sauce, mixing everything together.

Cover the foil pan tightly with foil and return it to the grill at 275°F (135°C) for another two hours until tender.

Check the tenderness of the pork belly after two hours; it should be pillowy soft and have a great color.

Remove from the grill and let the pork belly burn ends rest for about 30 to 45 minutes before serving.

Plate the pork belly burn ends on a tray lined with butcher paper for presentation.

Serve with toothpicks for easy eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens