Smoked Pork Belly Burnt Ends

• servings: 15 servings
• active time: 15 minutes
• total time: 5 hours 15 minutes

Ingredients

5 pounds pork belly, sliced into 1 1/2 to 2-inch cubes

3 tablespoons extra virgin olive oil

1 cup Ultimate Dry Rub (see notes for our favorite)

1 cup Pinot Noir BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons honey

Directions

Prepare Smoker

Preheat Smoker: Set smoker to 250 degrees Fahrenheit using fruit wood (we like cherry for color and sweeter flavor).

Season

Prepare Pork Belly: Trim excess skin and fat off the pork belly and slice it into 2-inch cubes and place into a large bowl. Add olive oil and dry rub and liberally and mix with your hands. Place cubes onto a wire rack or directly on the smoker.

Smoke: Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.

Sauce and Wrap

Braise: Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next, cover the pan with aluminum foil and place back on the smoker.Cook for an additional 90 minutes or until the internal temperature (IT) of the pork belly is roughly 200 – 203 degrees Fahrenheit.

Uncover

Finish Smoking Uncovered: Remove foil from the pan, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.

Serve: Remove from smoker and serve.

Nutrition

• Calories: 1657 kcal
• Total Fat: 161 g
• Saturated Fat: 59 g
• Cholesterol: 215 mg
• Sodium: 461 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 28 g