Smoked Pork Belly Burnt Ends

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 330 min · Pork · gluten-free, low-carb

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Ingredients

• 3/4 lb skinless pork belly
• 1/2 tbsp yellow mustard
• 1/4 cup barbecue rub
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1 tbsp unsalted butter
• 1/4 cup barbecue sauce
• 1/4 tbsp cider vinegar
• 1/4 tsp cayenne
• 1/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Cut the belly into 1.5-inch cubes so every cube keeps its layers of fat and meat rather than being all one or the other.
2. Toss with the mustard as a binder, then with the rub and salt until all six faces are coated, and rest 20 minutes until the rub looks wet.
3. Set the cubes fat side up on a wire rack and smoke at 250°F over cherry for 2 hours 30 minutes, until they are deep mahogany and the edges have begun to render.
4. Move the cubes to a foil pan, dot with the butter, drizzle the honey and half the brown sugar over, and cover tightly with foil.
5. Return to the smoker for 90 minutes, until a toothpick pushes into a cube with no resistance at all.
6. Pour off most of the rendered fat, then toss the cubes with the barbecue sauce, vinegar, cayenne and remaining brown sugar.
7. Smoke uncovered at 275°F for 20-30 minutes until the glaze tacks up and no longer runs off a cube held in tongs.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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