Pork belly burnt ends are an amazing treat for any barbecue enthusiast, especially those looking for an option with extra texture and a delicious smoky flavor. These cubes of flavorful, succulent pork belly, double-smoked over hardwood and cut up into bite-sized, candied or smoked pieces are the perfect choice to satisfy anyone’s palate.
From the smokiness of slow-roasted pork belly to that delicious sticky glaze, my mouth is salivating just thinking about it! Secondly, they are remarkably versatile; enjoyed on their own or as part of a sandwich, tacos or even mac & cheese – there’s no wrong way to enjoy these little cubes of perfection. Last but not least: that crunch. You can’t beat that burst of pig candy goodness we all experience when biting into one!
Ingredients:
- Lane’s Spellbound Hot Rub
- Lane’s Lil Spicy BBQ Sauce
- 4lb+ Pork Belly (No Skin)
- Stick of butter – sliced into 1/2 inch pats
- 1/4 cup Brown Sugar
Instructions:
1. Heat your smoker/grill/oven up to 275 degrees (Indirect heat)
2. Slice the pork belly into 1 to 1 1/2 inch cubes and season with Lane’s Spellbound Hot rub
3. Place on a rack and on to the smoker/grill/oven and cook for 2 hours (we used Cherry wood for smoke)
4. Remove from rack and place in an aluminum pan. Add 1 cup Lil Spicy BBQ sauce and mix together. Sprinkle brown sugar over top, add more Spellbound Hot if desired, and add pats of butter all over the top.
5. Back to the smoker, grill, oven for an 1 hour or until the cubes reach 200 degrees internal temp. Remove and enjoy
Recipe Provided by Lanes BBQ