Smoked Pork Belly Burnt Ends

Ingredients You'll Need:

For the Pork Belly:

• 3-4 lbs skinless pork belly, cut into 1.5-2 inch cubes (ask your butcher to remove the skin, or do it yourself!)

• 2-3 tbsp yellow mustard (as a binder)

For the Dry Rub (Country Grown Signature Blend):

• ¼ cup brown sugar

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp coarse black pepper

• 1 tbsp kosher salt

• 1 tsp cayenne pepper (adjust to your spice preference)

• 1 tsp dried oregano

For the Braising Liquid & Glaze:

• ½ cup apple juice

• ¼ cup apple cider vinegar

• ¼ cup honey

• ½ cup your favorite BBQ sauce (Country Grown recommends a rich, smoky variety)

• 2 tbsp unsalted butter, cut into small pats

• Equipment Essentials:

  • Smoker (pellet, offset, or charcoal)

  • Wood chips/chunks (apple, cherry, or pecan work wonderfully)

  • Large aluminum foil pan (half steam table size works well)

  • Meat thermometer

  • Tongs

  • Basting brush

    1. If your pork belly still has the skin on, carefully remove it with a sharp knife. You want just the beautiful fatty meat.

    2. Cut the pork belly into generous 1.5-2 inch cubes. Consistency is key for even cooking!

    3. In a large bowl, drizzle the pork belly cubes with yellow mustard and toss to coat evenly. This acts as a binder for your rub and adds a subtle tang.

    4. Generously sprinkle your Country Grown Signature Dry Rub over the mustard-coated pork belly. Make sure every side of every cube is well-coated. Let sit at room temperature for 20-30 minutes while you fire up your smoker.

       Let's Get Smoking! The Country Grown Method:

       Step 1: Prep the Pork Belly (Approx. 20 minutes)

       1. If your pork belly still has the skin on, carefully remove it with a sharp knife. You want just the beautiful fatty meat.

       2. Cut the pork belly into generous 1.5-2 inch cubes. Consistency is key for even cooking!

       3. In a large bowl, drizzle the pork belly cubes with yellow mustard and toss to coat evenly. This acts as a binder for your rub and adds a subtle tang.

       4. Generously sprinkle your Country Grown Signature Dry Rub over the mustard-coated pork belly. Make sure every side of every cube is well-coated. Let sit at room temperature for 20-30 minutes while you fire up your smoker.

       Step 2: The Smoke Bath (2-3 hours)

       1. Preheat your smoker to 250°F (120°C). Use your chosen wood chips/chunks for that irresistible smoky flavor.

       2. Arrange the seasoned pork belly cubes directly on the smoker grates, leaving a little space between each piece for optimal smoke circulation.

       3. Smoke for 2-3 hours, or until the burnt ends develop a beautiful mahogany color and a nice "bark" has formed. The internal temperature should be around 175-180°F (79-82°C) at this stage.

       Step 3: The Braise & Tenderize (1.5-2 hours)

       1. Carefully transfer the smoked pork belly cubes into your large aluminum foil pan.

       2. In a separate bowl, whisk together the apple juice, apple cider vinegar, and honey. Pour this mixture over the pork belly in the pan.

       3. Dot the top of the pork belly with the pats of butter.

       4. Cover the pan tightly with aluminum foil. This creates a steamy environment that will tenderize the meat beautifully.

       5. Return the covered pan to the smoker (still at 250°F / 120°C) for another 1.5-2 hours, or until the pork belly is probe-tender. You should be able to easily push a meat thermometer or skewer into the meat with very little resistance, like pushing into soft butter. The internal temperature should be around 200-205°F (93-96°C).

        

  •           Step 4: The Glaze & Finish (30-45 minutes)

    1. Carefully remove the pan from the smoker. Open the foil and drain off about half of the liquid from the pan.

    2. Pour your favorite BBQ sauce over the pork belly cubes and gently toss to coat them evenly.

    3. Rearrange the glazed burnt ends in the pan in a single layer if possible.

    4. Return the uncovered pan to the smoker (still at 250°F / 120°C) for 30-45 minutes, or until the sauce has thickened and caramelized into a beautiful, sticky glaze. This is where the magic happens and they get their signature "burnt end" chewiness!

       Serve & Enjoy!

       Remove the burnt ends from the smoker and let them rest in the pan for 10-15 minutes before serving. This allows the juices to redistribute and the glaze to set even further.

       Country Grown Tips for Success:

       • Patience is Key: Don't rush the smoking or braising process. Low and slow is the secret to tender, flavorful burnt ends.

       • Don't Skimp on the Rub: A good, even coating of dry rub is essential for building that amazing bark.

       • Taste Test Your Sauce: Make sure you're using a BBQ sauce you truly love, as it will be a dominant flavor.

       • Leftovers (if there are any!): Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or on the stovetop.

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       There you have it, folks! Your guide to creating the most incredible Pork Belly Burnt Ends right in your own backyard. Give this recipe a try and let us know what you think. And remember, for all your premium meat needs, always choose Country Grown!

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