Smoked Pork Belly Burnt Ends

You've known about brisket consumed closes — you know, those mystical pieces of meat incredibleness. Be that as it may, have you attempted them with pork paunch? This pork adaptation is excessively delicate, loaded with flavor thus simple to make.

I need to concede something directly here and at the present time. I've never truly loved pork stomach. Not. At. All. I know, I know, pork paunch is the sliced of meat used to make bacon (and I cherish bacon!), yet I'm discussing pork tummy in different structures (not bacon). It's dependably been greasy and chewy to me. Pass. Or on the other hand else that is the manner by which I felt, until about a year prior!

Sean has been on a kick of late (a long kick), beginning a year ago when we commenced a rendition of this with Troon Winery in Carlton, Oregon at Porklandia. We needed to attempt new and distinctive formulas with pork tummy. So as a decent accomplice frequently does, I humored him when he persuaded me we ought to do pork midsection consumed closes.

I have a genuine soft spot for brisket consumed closes, so when he persuaded me he could change pork paunch into something that took after the otherworldly flawlessness of hamburger consumed closes, I was in.

At first nibble he prevailed upon me. Right around 18 years we've been as one, and the man can even now shock me!

A pork adaptation of consumed closes. Roused by the mystical and delish hamburger consumed end, this pork rendition is very delicate, loaded with flavor thus simple to make.

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Ingredients
For the Pork Belly Burnt Ends:

• 5 lbs pork belly, sliced into cubes
• 3 tbsp extra virgin olive oil
• 1 cup dry rub, see notes for our favorite

For the Sauce:

• 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce, see notes
• 3 tblsp unsalted butter
• 2 tblsp honey

Instructions

1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
5. 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.
6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
7. Remove the foil, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.
8. Remove from smoker and serve.

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