These Maple Bourbon Pork Belly Burnt Ends are a backyard tradition! Slowly smoked over hot Cowboy Charcoal until tender, then caramelized with butter, sugar and BBQ sauce for a nice sweet crisp.
Ingredients
Pork Belly:
2 lbs of Pork Belly cubed
Maple Bourbon Seasoning or your favorite pork rub
½ cup of Brown Sugar
6 tbsp of Butter
Oil as needed
BBQ Sauce:
⅓ cup of Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce
2 tbsp of Maple Syrup
2 tbsp of Bourbon
Maple Bourbon Pork Belly Burnt Ends
Preparation
Start by lathering your cubed pork belly with oil then thoroughly season with my Maple Bourbon seasoning or your favorite pork rub. Set in the fridge for 1-2 hours.
Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for your smoker for low heat (250F). Top with 1-2 Cowboy Hickory Pit Logs for added smoke flavor.
Add your pork belly onto the smoker and cook for 2.5 hours. Once done, pull off and place in an aluminum foil pan & top with butter and brown sugar. Place back in the smoker for 1.5 hours or until they are 205F internal.
Heat up your bbq sauce along with the maple syrup and bourbon. Simmer over low heat until thick (about 10 minutes).
Lather your pork belly in bbq sauce, crank up the heat in the smoker and let caramelize for 5-10 minutes.
Once done, pull out of the smoker and enjoy!
