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Maple Bourbon Pork Belly.

Maple Bourbon Pork Belly Burnt Ends

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Sweet maple syrup and bourbon glaze coat tender smoked pork belly cubes for sticky, smoky burnt ends packed with rich BBQ flavor.

  • Total Time: 4 hours 15 minutes
  • Yield: 24 Burnt Ends 1x

Ingredients

Scale

Pork Belly

  • 3 pounds skinless pork belly
  • 2 tbsp yellow mustard
  • 4 tbsp BBQ rub
  • ¼ cup BBQ sauce

Maple Bourbon Glaze

  • ½ cup bourbon maple syrup
  • 3 tbsp butter
  • 2 tbsp brown sugar
  • ¼ cup BBQ sauce

Instructions

  1. Take the slab of pork belly and cut it with a sharp knife into 2‑inch thick strips.
  2. Cut each strip into 2‑inch cubes, then place them in a foil pan.
  3. Use yellow mustard as a binder, then season the pork belly on all sides with your favorite BBQ rub.
  4. Place the pork belly on a wire rack, then put it on the smoker at 250°F for 3 hours. Lightly spritz the pork belly with Dr Pepper every 30 minutes.
  5. Remove the pork belly from the smoker once the bark has set, then place it in a foil pan. Add the maple syrup, butter, brown sugar, and BBQ sauce on top of the pork belly.
  6. Place foil over the top and secure the edges, wrapping it tightly around the foil pan.
  7. Place the pork back on the smoker for another hour. Next, uncover the pork for the last 15 minutes to help the sauce tack up.
  8. Once the pork belly reaches an internal temperature of 200°F, remove it from the smoker.
  9. Let the pork cool for 5–10 minutes, then serve warm and enjoy.
  • Author: Nick Nesgoda
  • Prep Time: 15 Minutes
  • Cook Time: 4 Hours
  • Category: Appetizer, Dinner
  • Method: Smoking
  • Cuisine: American

Find it online: https://www.burntpelletbbq.com/maple-bourbon-pork-belly-burnt-ends/