Smoked Pork Belly Burnt Ends
My favorite go to dish when I am entertaining a dinner or going to someone's house would be smoked pork belly bites! I love how juicy they are with a crispy outside and a tasty sticky sauce.
Ingredients
- 2-3 lbs Johnston’s Pork Belly skin removed, cut into 2-inch cubes
- 2 tbsp Hardcore Carnivore Black Rub
- 1 tbsp Rufus Teague Steak Rub or use any blend of your favorite savory BBQ rubs
- Spritz liquid choose one or mix: apple juice, sprite, beer, ginger ale
- 1 cup Stonewall Kitchen Maple Chipotle BBQ Sauce or any thick BBQ sauce with sweetness and a little heat
Instructions
Prep the Pork
- Cut pork into 2-inch cubes. Trim excess fat if needed.
- In a large bowl, toss the cubes with both rubs until evenly coated. Use your hands or tongs to ensure all sides are seasoned.
Set up the Smoker
- Preheat your smoker to 250°F (120°C).
- Recommended wood: hickory, applewood, or cherry.
- Use indirect heat and, if your smoker allows, place a water pan inside to maintain moisture.
Arrange and Smoke (First Round)
- Place the seasoned cubes on perforated foil trays, spacing them out so the hot air can circulate around each piece.
- Put trays in the smoker and cook for about 3 hours, or until the internal temperature of the pork reaches 190°F (88°C).
- Every 30 minutes, spritz the pork cubes with your chosen liquid. Lightly mist—just enough to keep them moist without washing off the rub.
Sauce and Return
- Once the pork hits 190°F, transfer it into a clean mixing bowl.
- Add BBQ sauce and toss to coat all pieces evenly.
Caramelize
- Place the sauced cubes back on the trays, spaced out like before.
- Increase your smoker temperature to 350°F (175°C).
- Cook for an additional 45 minutes, until the sauce thickens and becomes sticky. Look for darkened edges and a glossy, caramelized surface.
Serve
- Remove from smoker, plate them up, and serve warm.
- These sticky, sweet, smoky bites make an unforgettable appetizer or crowd-pleasing snack.