Sticky Bourbon Brown Ale Pork Belly Burnt Ends

Name: Sticky Bourbon Brown Ale Pork Belly Burnt Ends
Prep time: 15 min
Cook time: 3 min
Total time: 3 min
Ingredients: 2-3 pounds Campo Grande pork belly; 1 can Spiceology X Derek Wolf Sticky Bourbon Brown Ale Pork Rub; 1/2 cup unsalted butter, melted; 2 tablespoons Worcestershire sauce; 1/2 cup barbecue sauce

spiceology.com

Your recipes

Prep Time: 15 minutes

Cook Time: 3 hours

Total: 3 hours, 15 minutes

Servings: 2

Author : Campo Grande

Sticky Bourbon Brown Ale Pork Belly Burnt Ends

Ingredients

Remove All · Remove Spices · Remove Staples

2-3 pounds Campo Grande pork belly1 can Spiceology X Derek Wolf Sticky Bourbon Brown Ale Pork Rub1/2 cup unsalted butter, melted2 tablespoons Worcestershire sauce1/2 cup barbecue sauce

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size.

Step 2

Generously coat the pork belly cubes with the rub. Make sure to cover all sides of the cubes with the rub.

Step 3

Preheat your smoker to a temperature of around 225°F (110°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.

Step 4

Place the pork belly cubes on a prepared baking dish. Smoke the cubes for approximately 2 to 3 hours.

Step 5

In a bowl, mix the melted butter, Worcestershire sauce, 1 tablespoon of the rub and barbecue sauce. Stir well to combine.

Step 6

Once the pork belly cubes are tender and have a nice smoky color, transfer them to a mixing bowl. Pour the sauce over the burnt ends and gently toss to coat each cube with the sauce.