Prep Time: 20 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 35 minutes | Servings: 4 people
Sweet, smoky, and savory. These stick-to-the-bone Maple Bourbon Pork Belly Burnt Ends are a must-try and for keeps! They are an excellent appetizer and a great addition to a delicious and hearty BBQ salad. You’ll be impressed by how these pork belly burnt ends turned out juicy and savory! These pork belly burnt ends are bursting with flavor! Flavors are added to the pork belly throughout the cooking process and coated with a simple homemade BBQ sauce.
Ingredients
Pork Belly:
6 tablespoons Butter
2 pounds Pork Belly cubed
Oil as needed
Maple Bourbon Seasoning or your favorite pork rub
½ c. Brown Sugar
BBQ Sauce:
2 tablespoons Maple Syrup
2 tablespoons Bourbon
⅓ c. Cowboy, Prairie Fire BBQ Sauce or your favorite bbq sauce
How to make Maple Bourbon Pork Belly Burnt Ends
Step 1: Lather the cubed pork belly with oil, then thoroughly season with Maple Bourbon seasoning. Or use your favorite pork rub. Keep in the fridge for about 1 to 2 hours.
Step 2: Fill one chimney with cowboy charcoal. Light and preheat the smoker in low heat (250 degrees F). For added smoke flavor, top with 1 to 2 Cowboy Hickory Pit Logs.
Step 3: Onto the smoker, place the pork belly, and cook for 2 1/2 hours. Pull the pork belly off when done and transfer it to an aluminum foil pan. Top the pork belly with butter and brown sugar. Return to the smoker and resume cooking for another 1 1/2 hours or until the internal temperature of the pork belly reaches 205 degrees F.
Step 4: Heat the bbq sauce, maple syrup, and bourbon. Let the mixture simmer for about 10 minutes on low heat until thickened.
Step 5: Lather the pork belly with the bbq sauce mixture. Crank up the heat and allow it to caramelize for about 5 to 10 minutes.
Step 6: Once ready, pull the pork belly out of the smoker and serve. Enjoy!
Nutrition Facts:
Serving: 0.5lbs | Calories: 1515kcal | Carbohydrates: 43g | Protein: 22g | Fat: 137g | Saturated Fat: 55g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 60g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 476mg | Potassium: 539mg | Fiber: 1g | Sugar: 41g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Maple Bourbon Pork Belly Burnt Ends
Ingredients
- Pork Belly:
- 6 tablespoons Butter
- 2 pounds Pork Belly cubed
- Oil as needed
- Maple Bourbon Seasoning or your favorite pork rub
- ½ c. Brown Sugar
- BBQ Sauce:
- 2 tablespoons Maple Syrup
- 2 tablespoons Bourbon
- ⅓ c. Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce
Instructions
- Lather the cubed pork belly with oil, then thoroughly season with Maple Bourbon seasoning. Or use your favorite pork rub. Keep in the fridge for about 1 to 2 hours.
- Fill one chimney with cowboy charcoal. Light and preheat the smoker in low heat (250 degrees F). For added smoke flavor, top with 1 to 2 Cowboy Hickory Pit Logs.
- Onto the smoker, place the pork belly, and cook for 2 1/2 hours. Pull the pork belly off when done and transfer it to an aluminum foil pan. Top the pork belly with butter and brown sugar. Return to the smoker and resume cooking for another 1 1/2 hours or until the internal temperature of the pork belly reaches 205 degrees F.
- Heat the bbq sauce, maple syrup, and bourbon. Let the mixture simmer for about 10 minutes on low heat until thickened.
- Lather the pork belly with the bbq sauce mixture. Crank up the heat and allow it to caramelize for about 5 to 10 minutes.
- Once ready, pull the pork belly out of the smoker and serve. Enjoy!
