Pork Belly Burnt Ends

5 hrs 15 min8

Smoked pork belly cubes glazed with butter, honey, and a tangy-sweet sauce, finished until caramelized and tender.

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prepPreheat smoker to 225°F / 107°C
2.3 kg pork belly	Cube pork belly, toss with oil & rub	Smoke 225°F / 107°C, 3–4 hrs until bark set	Toss pork with butter, honey & sauce	Cover foil, smoke 250°F / 121°C, 1 hr until 195°F / 90°C	Uncover, smoke 15 min until crispy & tacky
100 g BBQ Rub
15 ml Olive Oil
60 g butter
30 ml Honey
60 ml Ketchup	Whisk ketchup, bbq sauce, brown sugar, vinegar & rub
60 ml bbq sauce
100 g brown sugar
30 ml Apple Cider Vinegar
20 g BBQ Rub

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