Pork belly burnt ends are salty, sweet, succulent bites of pork belly, cooked to divine flavor and tenderness in the Big Green Egg or electric smoker. The key is slow cooking in the presence of smoke to slowly render the fat leaving incredibly rich, melt-in-your-mouth chunks of pure pork love.
6-7lbpork bellyskin removed and discarded, cut into 1-½ to 2-inch pieces
~½cupbarbecue rub of choice
½cuplight brown sugar
For the glaze
1cupbarbecue sauce of choice
Set up Big Green Egg (BGE) or electric smoker to cook at 250°F with indirect heat (i.e. use a plate-setter, legs up, in the BGE).
Toss the pork in barbecue rub to coat.
Add wood to the BGE or smoker according to the manufacturer's instructions.
Place the seasoned pieces of pork on the grill grate and smoke 2 hours.
Transfer the pork to a grill-proof pan (aluminum pan, cast iron, etc), and sprinkle the brown sugar and butter pieces over top. Drizzle over the honey. Cover with foil, return to the smoker, and cook an additional 1-½ hours or until pork is very tender.
In a small saucepan over medium heat, combine the ingredients for the glaze until warm and smooth.
Drain the juices from the pork. Add the glaze to the pork and toss to coat. Return the pan to the smoker, uncovered, for 5-10 minutes to caramelize the glaze a bit. Serve.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword pork belly burnt ends
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