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Low and Slow Pork Belly Burnt Ends

You can't beat a burnt end!

 Ricky Davies   Winter 2020 Join us on        @thebbqmag

 #RickyDavies #PorkBelly #BurntEnds

 

 

 


 

Ingredients

 

Low and Slow Pork Belly Burnt Ends

  • 1 skinless and boned whole pork belly
  •  A sweet BBQ rub (I like Meat Church Honey Hog)
  • Your favourite BBQ sauce (Blues Brothers is great)
  • Honey
  •  Apple juice for spritzing
  • Brown sugar
  • Butter

Essentials

  • Cherry or Apple Traeger pellets
  • or smoke chips
  • Wire rack
  • Aluminium pan (I prefer disposable as this is messy)
  • Instant-read thermometer

 

Method

 

Prepare your Smoker

  1. I like to use the Traeger for this recipe.
  2. Set your smoker at a temperature of 135°C. I love using Apple or Cherry for this cook. You can really taste the smokiness coming through.

Prepare the Pork Belly

  1. Cube the pork belly into 1-inch cubes. Make sure you have removed all the skin. (Makes great crackling if you take it off whole)
  2. Thoroughly coat all sides of the pork belly cubes with your choice of BBQ rub, make sure it’s a sweet rub like Honey Hog. Allow the rub to marinade on all sides for at least 15 minutes.

Smoke the Pork

  1. Place the pork belly fat-side up on the wire rack, making sure you leave enough space for the smoke to kiss all sides. Put the wire rack in the smoker for 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry.
  2. Using your instant read thermometer pull the belly when the meat reaches an internal temperature of 90°C. You want it super tender, that’s why I leave it to 90°C so it’s almost like pulled pork tender.

Finish the burnt ends

  1. Place the cubes in the aluminium pan. Season and toss the cubes with more BBQ rub. Generously sprinkle with brown sugar, then put 4-5 good lumps of butter on top. n Cover the cubes with the BBQ sauce and drizzle the honey over the top. This is not a recipe for those on a diet.
  2. Return the pan (uncovered) to the smoker and cook for another hour or until all liquid has reduced and caramelized. Stirring every 20 minutes to ensure all the cubes are fully coated on all sides. You are looking for a toffee apple colour on these beauts! Allow to cool for 15 minutes (as they are nuclear hot when they come out) and enjoy.

 

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