📝 About This Recipe
Often referred to as 'Meat Candy,' these pork belly burnt ends are a decadent twist on the traditional Kansas City brisket classic. By using the fatty, luscious pork belly, we create bite-sized morsels that boast a crisp, smoky bark and a melt-in-your-mouth interior. Glazed in a sticky, sweet, and slightly spicy bourbon barbecue sauce, these are the ultimate indulgence for any backyard pitmaster.
🥗 Ingredients
The Meat
- 5 pounds Skinless Pork Belly (high quality, well-marbled, cut into 1.5-inch cubes)
The Rub
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1.5 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder (for a subtle kick)
The Braise & Glaze
- 1/2 cup Unsalted Butter (cut into small pats)
- 1/4 cup Honey (clover or wildflower)
- 1/4 cup Apple Juice (for moisture in the pan)
- 1 cup Your Favorite BBQ Sauce (sweet and smoky profile works best)
- 2 tablespoons Bourbon (optional, but highly recommended)
- 1 tablespoon Apple Cider Vinegar (to cut through the richness)
👨🍳 Instructions
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1
Preheat your smoker to 250°F (120°C). Use a fruitwood like apple or cherry for a sweet, subtle smoke profile that complements pork perfectly.
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2
While the smoker is heating, cube your pork belly into uniform 1.5-inch squares. Consistency is key to ensuring they all finish cooking at the same time.
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3
In a medium bowl, whisk together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder to create your dry rub.
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4
Place the pork cubes in a large bowl or on a baking sheet and coat them generously with the dry rub. Ensure every side of each cube is well-covered.
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5
Arrange the pork cubes on a wire cooling rack set over a baking sheet. This makes it easier to transport them to the smoker and allows smoke to circulate around all sides.
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6
Place the rack in the smoker. Smoke the pork belly for approximately 3 hours, or until the exterior has developed a deep, mahogany-colored bark and an internal temperature of about 190°F.
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7
Remove the pork cubes from the smoker and place them into a disposable aluminum foil pan.
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8
Top the cubes with the pats of butter, honey, and apple juice. Cover the pan tightly with aluminum foil.
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9
Return the covered pan to the smoker and cook for another 60-90 minutes. This 'braising' step breaks down the remaining fat, making the meat incredibly tender.
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10
In a small bowl, whisk together the BBQ sauce, bourbon, and apple cider vinegar.
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11
Carefully remove the foil from the pan (watch out for the steam!). Drain about half of the rendered liquid from the pan, then pour the BBQ sauce mixture over the pork cubes.
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12
Toss the cubes gently to ensure they are fully glazed. Return the pan to the smoker, uncovered, for a final 30-45 minutes.
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13
Once the sauce has thickened into a sticky, tacky glaze and the meat is 'probe tender' (like sticking a toothpick into butter), remove from the smoker.
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14
Let the burnt ends rest for 10-15 minutes before serving. This allows the glaze to set and the juices to redistribute.
💡 Chef's Tips
Don't trim the fat! The fat is where the flavor lives; it will render down significantly during the long cook. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks for a similar effect. Avoid over-salting the rub, as the BBQ sauce used later in the process often contains a significant amount of sodium. Use a wire rack for the first stage of smoking to prevent the cubes from falling through the grates and to make handling easier. If the cubes are getting too dark too quickly, spritz them with a little apple juice every 45 minutes during the first stage.
🍽️ Serving Suggestions
Serve as an appetizer with toothpicks for a crowd-pleasing party snack. Pair with creamy coleslaw and pickled red onions to provide a bright, acidic contrast to the rich meat. Serve over a bed of white cheddar grits for a decadent southern-style main course. Enjoy with a cold, hoppy IPA or a neat pour of the same bourbon used in the glaze. Stuff into toasted brioche sliders with a slice of jalapeño for a spicy kick.