Pork Belly Burnt Ends

Step 1

In a large bowl combine garlic powder, onion powder, smoked paprika, half of the brown sugar, salt, and pepper for the dry rub seasoning.

Step 2

Cut pork belly into 1.5 to 2 inch cubes. Then add them to the bowl of dry ingredients and toss until all cubes are thoroughly coated.

Step 3

Place the seasoned pork belly cubes onto a wire backing rack. Place the entire rack into your preheated smoker.

Step 4

Smoke the pork belly at 225°F for three hours or until the internal temperature of the pork reaches 180°F. Then place the pork belly cubes into an aluminum tray or roasting pan. Add 1/2 stick of butter cut into chunks along with 2 tablespoons of brown sugar by scattering them all over the pork. Cover with aluminum foil and place back in the smoker at 275°F for an hour.

Step 5

While the pork is cooking make the glaze. Combine Glaze ingredients of soy sauce and brown sugar and microwave for 20 seconds. This allows the soy to and sugar to mix together well. The glaze is done.

Step 6

Remove the foil from the pork belly tray and drain all the grease. Then pour the glaze over the pork belly and stir it around to ensure they are all evenly coated. Place the tray, uncovered, back into the smoker and cook for another 30 minutes at 325°F.

Step 7

Remove the tray from the smoker and serve. If you are going to transfer to a serving platter for a cleaner presentation, be sure to pour the glaze from the tray all over the pork belly. Enjoy!