Easy & Delicious Pork Belly Burnt Ends | Pit Boss Grills

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.

Cut the pork belly into strips, then into 1 and 1/2 inch cubes.

Put the cubes into a bowl and drizzle mustard over them.

Sprinkle about 2 to 3 tablespoons of each barbecue rub onto the pork belly cubes and mix well.

Place the coated pork belly cubes onto a wire rack or directly on the grill.

Preheat the grill to 225°F (107°C).

Smoke the pork belly cubes for about 1 hour and 45 minutes.

Spritz the pork belly cubes with apple juice, peach juice, canned soda, or craft cider to help build the bark.

After 3 hours of smoking, increase the grill temperature to 275°F (135°C) and transfer the pork belly into a tin pan.

Add barbecue sauce, honey, and a couple of tablespoons of butter to the tin pan with the pork belly cubes and stir well.

Cover with foil or leave uncovered and return to the grill for another 45 minutes to an hour.

After 4 hours of cooking, check the pork belly for doneness and color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens