Smoked Pork Belly Burnt Ends

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp yellow mustard
• 1/4 cup your favorite BBQ rub
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1/2 cup BBQ sauce (Sweet or Kansas City style)
• 2 tbsp apple cider vinegar
• Wood chunks (Hickory or Pecan recommended)

Instructions

1. 1

   Pat the pork belly cubes dry with paper towels; then coat them lightly with yellow mustard, which acts as a binder.

2. 2

   Generously sprinkle the BBQ rub over all sides of the pork belly, ensuring even coverage.

3. 3

   Set up your grill for indirect smoking at 275°F (135°C) and add your wood chunks for smoke.

4. 4

   Place the seasoned pork belly directly on the grill grates, fat side up, and smoke for 2.5-3 hours, or until a deep bark forms.

5. 5

   Transfer the smoked belly to an aluminum pan, then add brown sugar, honey, BBQ sauce, and apple cider vinegar.

6. 6

   Cover the pan tightly with foil and return to the smoker for another 1.5-2 hours, or until the pork is probe tender.

7. 7

   Uncover the pan, stir the burnt ends, and cook for an additional 15-30 minutes, allowing the sauce to thicken and caramelize slightly.

8. 8

   Remove from heat and let rest for 10 minutes before serving.