BBQ Pork Belly Burnt Ends
Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.
Matt Pittman
Prep Time: 5 Minutes
Cook Time: 4 Hours
Serves: 8 people
Ingredients
main
-
- 1 (5-7 Lb) Skinless Pork Belly, Cut Into 1 Inch Cubes
- Meat Church Honey Hog, Honey Hog Hot Or The Gospel Rub
- 1 Cup Apple Juice, For Spritzing
- 1 1/2 Cup Traeger Apricot BBQ Sauce
- 1/2 Cup Clover Honey
Steps
- When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
- Thoroughly coat all sides of the pork belly cubes with your choice of Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.
- Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.
- Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
- Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
- Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
- Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
- Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
- Allow them to cool for 15 minutes before serving. Enjoy!