Pork Belly Burnt Ends
These Pork Belly Burnt Ends are smoky, tender, and coated in a sticky barbecue sauce for an irresistible bite.
Servings: 4
Calories: 733kcal
Ingredients
- 1 pound Pork Belly
- 2 tablespoons Pork Rub
- 1 cup Barbecue Sauce
Instructions
- Season the pork belly with dry rub.
- Heat your grill to 300°F, preparing it for indirect cooking.
- Make a tray using heavy-duty aluminum foil or use a disposable aluminum pan. Place it below the grill rack to catch the drippings from the pork belly.
- Place the whole pork belly directly onto the grill rack above the drip pan. Close the grill and cook for about 1½ hours, or until the internal temperature reaches 205°F. Cooking time will vary depending on the thickness of the pork belly.
- Remove the pork belly from the grill and transfer it to a cutting board. Carefully cut into bite-sized chunks.
- Place the pork belly chunks into a skillet and pour barbecue sauce over the top. Stir until all the pieces are coated.
- Cook over medium to medium-low heat, stirring often, until the barbecue sauce thickens and creates a sticky glaze around the pork belly.
- Remove from the heat and serve warm with extra barbecue sauce for dipping.
Notes
The 1½-hour cooking time should be treated as an estimate, since a whole pork belly may take considerably longer to reach 205°F at a grill temperature of 300°F. The internal temperature and tenderness are the best indicators of doneness.
Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a skillet over medium-low heat with a little additional barbecue sauce. Stir frequently until heated through.
Nutrition
Calories: 733kcal | Carbohydrates: 34g | Protein: 12g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 775mg | Potassium: 426mg | Fiber: 1g | Sugar: 24g | Vitamin A: 366IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 4mg