Ultimate Pork Belly Burnt Ends: Smoky, Juicy Perfection!

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.

Wipe off the factory juices off the pork belly.

Cut the pork belly into strips using two fingers as a measurement.

Cut the strips into cubes, again using two fingers as a measurement.

Ensure the pork belly is skinless, as skin on is not used in this recipe.

Load the pork belly cubes onto a sheet pan and dump on the honey barbecue rub.

Mix the pork belly cubes with the rub using hands until all sides are coated.

Place the seasoned pork belly cubes onto a greased wire rack.

Let the pork belly sweat out for about 15 to 30 minutes to allow the seasoning to adhere.

Preheat the smoker to 250°F (121°C) using cherry pellets.

Once the smoker is at 250°F, load the pork belly into the smoker.

Smoke the pork belly for about 2 and 1/2 hours until a crust forms.

Remove the pork belly from the smoker and transfer to a half pan.

Add brown sugar and honey to the pork belly in the half pan, then cover with aluminum foil.

Return the covered half pan to the smoker and braise for about 1 hour and 15 minutes until reaching 208°F.

Transfer the pork belly burnt ends to a new clean half pan and coat with Texas peach barbecue sauce.

Put the half pan back in the smoker for about 15 to 30 minutes until the sauce is caramelized and shiny.

Let the pork belly burnt ends rest for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens