There are certain foods that stand out in the BBQ world when done properly. Pork Belly Burnt Ends are high on that list. Not only are they aesthetically pleasing to look at without extra work, they actually taste better than they look.
Pork Belly Burnt Ends are derived from the same place on the pig as the bacon. In fact, bacon is 'pork belly' before it's cured. Like bacon, most pork bellies will have a considerable amount of fat, but that fat is all part of the magic that makes burnt ends. Don't attempt to trim off the fat before making your burnt ends.
The Caveman Cooker isn't built specifically for making Pork Belly Burnt Ends, but one would have to wonder...? It's the perfect unit for making these incredible treats. The vertical rack configuration, cross convection and grease diverter make the Caveman Cooker the goto unit for creating Pork Belly Burnt Ends. We might be a little biased when we say the Caveman will make Pork Belly Burnt Ends better than anything else comparable.
There are many different recipes out there and most are very similar. Start by cutting the pork belly into square cubes (the thickness of your belly will determine the size of the cube). Coat the cubes in a seasoning of your choice. Cook low and slow (250ish) for a couple hours. Put cubes in a tinfoil tray with butter, brown sugar and honey and cook for another hour or so. Drain liquid and apply BBQ glaze (BBQ sauce, jelly, apple juice) - cook another 10-20 mins uncovered to set the glaze.
For those that have never had these amazing BBQ treats, they are a melt in your mouth flavor explosion. They can be served as snacks, appetizers, or even the main course.
Try it out... our favorite recipe is below, which came from https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
8lb Pork Belly skin removed
- ½ cup Killer Hogs The BBQ Rub
- 1 ½ sticks Butter sliced
- ½ cup Brown Sugar
- ¼ cup Honey
Pork Belly Burnt End Glaze
- 1 cup Killer Hogs The BBQ Sauce
- ¼ cup Apple Juice
- ¼ cup Apple Jelly
- 1 Tablespoon Frank’s Hot Sauce
- Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
- Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
- Season all sides of the pork belly cubes with The BBQ Rub.
- Arrange cubes onto a full size cooling rack and place on smoking grate.
- Smoke pork belly for 2 – 2 ½ hours.
- Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
- Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
- Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.