Peach Habanero 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.

Cut the half slab of pork belly into one-inch cubes, ensuring the meat is cold for easier cutting.

Trim any unnecessary fat to ensure even cooking.

Season the pork belly cubes generously with Meat Church Honey Hog rub, tossing to coat evenly.

Let the seasoned pork belly sit for about 20 minutes to allow the seasoning to adhere.

Place the pork belly cubes in a pan, fat side down, to cook in their own rendered fat.

Preheat the smoker to 250°F using Meat Church pellets in a Traeger Timberline XL.

Smoke the pork belly for about 3.5 hours, checking for color and tenderness with an instant-read thermometer.

Once the pork belly is tender (around 195°F), transfer them to a half pan for saucing.

Toss the pork belly in your favorite sweet barbecue sauce, adding pepper jelly for extra flavor if desired.

Return the sauced pork belly to the smoker for an additional 30 minutes to an hour, depending on your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens