Prep Time: 20 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 35 mins | Servings: 4 people
This epic Maple Bourbon Pork Belly Burnt Ends you can prep in under twenty minutes! Smoky, sweet, and savoury pork belly that takes time to cook but in the end, it’s all worth it!
Ingredients
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Pork Belly:
2 pounds of Pork Belly cubed
Maple Bourbon Seasoning (or your favourite pork rub)
½ c of Brown Sugar
6 tablespoons of Butter
Oil as needed
BBQ Sauce:
⅓ c of Cowboy Prairie Fire BBQ Sauce (or your favourite bbq sauce)
2 tablespoons of Maple Syrup
2 tablespoons of Bourbon
How to make Maple Bourbon Pork Belly Burnt Ends
Step 1: Lather the cubed pork belly with oil and generously season with Maple Bourbon seasoning or your desired pork rub. Place in the fridge to set for at least an hour or two.
Step 2: Fill a single chimney with Cowboy Charcoal. Light and preheat the smoker on low or 250 degrees F. For a more smoke flavour, top with one or two Cowboy Pit Logs.
Step 3: Onto the smoker, add the pork belly. Cook for about 2 1/2 hours. When done, transfer the pork belly in an aluminium foil pan. Then, top with butter and brown sugar. Put the pork belly back to the smoker and cook for another 1 1/2 hours or until the internal temperature reaches 205 degrees F.
Step 4: Ready the bbq sauce. Cook it with maple syrup and bourbon. Simmer for about 10 minutes on low heat until thick.
Step 5: In bbq sauce, lather the pork belly. Strengthen the heat in the smoker and allow the pork belly to caramelize. This will take about 5 to 10 minutes.
Step 6: Pull the pork belly out of the smoker and serve. Enjoy!
Ingredients
- Pork Belly:
- 2 pounds of Pork Belly cubed
- Maple Bourbon Seasoning (or your favourite pork rub)
- ½ c of Brown Sugar
- 6 tablespoons of Butter
- Oil as needed
- BBQ Sauce:
- ⅓ c of Cowboy Prairie Fire BBQ Sauce (or your favourite bbq sauce)
- 2 tablespoons of Maple Syrup
- 2 tablespoons of Bourbon
Instructions
Step 1: Lather the cubed pork belly with oil and generously season with Maple Bourbon seasoning or your desired pork rub. Place in the fridge to set for at least an hour or two.
Step 2: Fill a single chimney with Cowboy Charcoal. Light and preheat the smoker on low or 250 degrees F. For a more smoke flavour, top with one or two Cowboy Pit Logs.
Step 3: Onto the smoker, add the pork belly. Cook for about 2 1/2 hours. When done, transfer the pork belly in an aluminium foil pan. Then, top with butter and brown sugar. Put the pork belly back to the smoker and cook for another 1 1/2 hours or until the internal temperature reaches 205 degrees F.
Step 4: Ready the bbq sauce. Cook it with maple syrup and bourbon. Simmer for about 10 minutes on low heat until thick.
Step 5: In bbq sauce, lather the pork belly. Strengthen the heat in the smoker and allow the pork belly to caramelize. This will take about 5 to 10 minutes.
Step 6: Pull the pork belly out of the smoker and serve. Enjoy!
