Creeach Fam Recipes

Smoked Pork Belly Burnt Ends

Name: Smoked Pork Belly Burnt Ends
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 15 servings
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

15 servings

portionen

15 minutes

aktive zeit

5 hours 15 minutes

gesamtzeit

Kochen beginnen

Zutaten

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

Anweisungen

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.

Nährwertangaben

Portionsgröße

Kalorien

1657 kcal

Gesamtfett

161 g

Gesättigtes Fett

59 g

Ungesättigtes Fett

Transfett

Cholesterin

215 mg

Natrium

461 mg

Gesamtkohlenhydrate

25 g

Ballaststoffe

1 g

Zucker insgesamt

16 g

Eiweiß

28 g