Bear & Burton’s Pork Belly Burnt Ends with Fireshire W Sauce
Rated 5.0 stars by 1 users
Author:
Bear & Burton’s
Servings
4
Prep Time
15 minutes
Cook Time
3 hours 5 minutes
Rich, smoky, and perfectly caramelized pork belly bites tossed in Fireshire’s bold heat and balanced sweetness.
Ingredients
- 3 lbs pork belly, skin removed, cut into 1-inch cubes
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup apple juice (for spritzing)
-
1 cup Bear & Burton’s Fireshire W Sauce
- 2 tbsp honey
- 2 tbsp unsalted butter
Directions
- Season the Pork Belly -Mix kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, and onion powder. Toss pork belly cubes in seasoning until evenly coated. Rest at room temperature 30 minutes or refrigerate overnight.
- Smoke Low & Slow - Preheat smoker to 250°F. Arrange pork belly cubes in a single layer on a rack or foil pan. Smoke for 2 hours, spritzing every 30 minutes with apple juice to keep moist.
- Sauce It Up - In a bowl, combine Fireshire W Sauce, honey, and butter. Toss smoked pork belly cubes in the sauce until fully coated.
- Finish Smoking - Return sauced pork belly to smoker in a covered pan or foil. Smoke an additional 1 to 1.5 hours, until sauce is sticky and edges caramelize beautifully.
- Serve - Rest a for 10-15 minutes and serve warm. Perfect as a game day snack or alongside your favorite BBQ fixings.
Info
Connect
Join our mailing list for updates