Pork Belly Burnt Ends
Ingredients
Dry Rub
-
2
teaspoons
chili powder
-
1
tablespoon
brown sugar
-
1
teaspoon
smoked paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
cumin
-
¼
teaspoon
black pepper
-
1
teaspoon
salt
-
¼
teaspoon
cayenne pepper
BBQ Glaze
-
⅔
cup
BBQ sauce
-
3
tablespoons
butter
-
2
tablespoons
brown sugar
Pork Belly
-
3
pounds
pork belly
-
2
tablespoons
olive oil
Instructions
- Prepare the grill for low, indirect heat at 225° to 250° Fahrenheit.
- Mix all dry rub ingredients in a bowl and set aside.
- Cut the pork belly into 1.5-inch cubes and place them in a large bowl.
- Add olive oil to the pork belly cubes and toss to coat.
- Add the dry rub to the pork belly and toss again to coat thoroughly.
- Place the seasoned pork belly on the grill over indirect heat and grill for approximately 2.5 hours.
- Transfer the pork belly to a disposable aluminum pan and add BBQ glaze ingredients, mixing well.
- Cover the pan with aluminum foil and place it back on the grill for an additional 2 hours, until the internal temperature reaches 200° Fahrenheit.
- Remove the pan from the grill and let the pork belly rest for 3 to 5 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
798
Total fat
79g
Total carbohydrates
9g
Total protein
13g
Sodium
507mg
Cholesterol
107mg
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