Kamado Joe 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.

Preheat smoker to 225°F.

Trim excess fat from pork belly and cut into 1-inch cubes.

Mix brown sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl.

Rub the spice mix evenly over the pork belly cubes.

Place pork belly cubes in the smoker and smoke for 3 hours, or until they develop a nice bark.

In a saucepan, combine peach preserves, diced habanero peppers, apple cider vinegar, and mustard; simmer for 10 minutes.

Remove pork belly from the smoker and place in a foil pan.

Pour the peach-habanero sauce over the pork belly cubes and toss to coat.

Cover the pan with foil and return to the smoker for 2 hours.

After 2 hours, uncover the pan and add butter and peach slices.

Smoke for an additional 30 minutes, allowing the sauce to thicken and caramelize.

Remove from smoker and let rest for 10 minutes before serving.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Allergens