MAPLE BOURBON Pork Belly Burnt Ends!!

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.

Start with 5 pounds of skin off pork belly, sliced into about 1.5 inch thick pieces.

Slice the pork belly into small cubes to create bite-sized pieces.

Spray the pork belly cubes with avocado oil to help the seasoning stick and develop a crust.

Season the cubes on all sides with sweet rub.

Place the seasoned pork belly cubes on a cooling rack for easy transfer to the smoker.

Preheat the smoker to 250 degrees Fahrenheit.

Smoke the pork belly cubes for 3 to 4 hours until they reach an internal temperature of 160 to 175 degrees Fahrenheit, looking for good color development.

Transfer the smoked pork belly cubes to a cast iron skillet or disposable aluminum pan.

Add about 4 tablespoons of butter, cut into pieces, throughout the pork belly cubes.

Drizzle about half a cup of maple bourbon barbecue sauce over the pork belly cubes and toss to coat.

Cover the pan and return it to the smoker, cooking until the internal temperature reaches about 200 degrees Fahrenheit, which may take an additional 1 to 2 hours.

Once the pork belly cubes reach the desired temperature, toss them in the sauce to fully coat.

Serve the pork belly burnt ends directly from the pan or transfer to a serving board.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens