Recipe Blog - Feature - HD Recipes - Pork Belly Burnt Ends

Applewood Smoked Pork Belly Bites Recipe

By: Napoleon Guest Author
Prep Time
25 min
Cook Time
290 min
Yield
4 to 6
Difficulty
Medium

Applewood Smoked Pork Belly Bites Recipe

Print

Ingredients

Method

Photos

Ingredients

Dry Rub

1 cup

brown sugar

1/4 cup

kosher salt

4 tbsp.

smoked paprika

2 tbsp.

coarse black pepper

1/2 tbsp.

cumin

1/2 tbsp.

onion powder

1/2 tbsp.

garlic powder

1 tsp.

cayenne pepper


Pork Belly Burnt End

5 lbs.

pork belly, sliced into cubes

3 tbsp.

extra virgin olive oil

1 cup

dry rub

Applewood Smoking Chips


For the Sauce

1 cup

Bourbon BBQ Sauce

3 tbsp.

unsalted butter

2 tbsp.

honey


Bourbon BBQ Sauce

1/2

onion, finely minced

4 cloves

garlic, finely minced

3/4 cup

bourbon whiskey

1/2 tsp.

ground black pepper

1/2 tbsp.

salt

2 cups

ketchup

1/4 cup

tomato paste

1/3 cup

cider vinegar

2 tbsp.

liquid smoke flavoring

1/4 cup

Worcestershire sauce

1/2 cup

brown sugar, packed

1/3 tsp.

hot pepper sauce or to taste

Method
  1. Load the Napoleon Stainless Steel Smoker Box with pre-soaked applewood chips and install it into the grill. Preheat the grill to between 200°F and 225°F using burner under the smoker box. 
  2. In a large bowl, combine the brown sugar, salt, paprika, black pepper, cumin, onion powder, garlic powder, and cayenne. 
  3. Trim excess skin and fat off the pork belly, slice into 2-inch cubes, and place into a large bowl.
  4. Add olive oil and dry rub liberally and then place cubes into a large tray. Place the probe from a Napoleon Bluetooth BBQ Thermometer in a piece of pork belly. 
  5. Smoke uncovered, with the lid down, for three hours using indirect heat or until the thermometer reaches 190°F.
  6. While the pork smokes, make the BBQ sauce. In a medium saucepan add onion, garlic, and bourbon. Simmer for 10 minutes or until onions are translucent. Add remaining ingredients. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from the heat, and set aside. You can store any extra in the refrigerator, once you're done with this recipe. 
  7. When the Pork reaches the desired temperature Add the BBQ Sauce, butter, and honey. Cook for an additional 90 minutes or until the internal temperature is roughly 200°F to 203°F.
Recipe Blog - HD Recipes - woodchips Pork Belly Burnt Ends
Recipe Blog - HD Recipes - skin Pork Belly Burnt Ends
Recipe Blog - HD Recipes - slice Pork Belly Burnt Ends
Recipe Blog - HD Recipes - season Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill1 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill2 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill3 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - Serve1 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - Serve2 Pork Belly Burnt Ends
Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

Read More
Recipe Blog - HD Recipes - woodchips Pork Belly Burnt Ends
Recipe Blog - HD Recipes - skin Pork Belly Burnt Ends
Recipe Blog - HD Recipes - slice Pork Belly Burnt Ends
Recipe Blog - HD Recipes - season Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill1 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill2 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - grill3 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - Serve1 Pork Belly Burnt Ends
Recipe Blog - HD Recipes - Serve2 Pork Belly Burnt Ends