Sticky Bourbon Brown Ale Pork Belly Burnt Ends

Campo Grande
Servings

2-4 servings

Prep Time

15 minutes

Cook Time

3.25 hours

Cuisine

Modern American

Category

Main Course

Sticky Bourbon Brown Ale Pork Belly Burnt Ends - cause it's a beer-belly-kind-of day. 

Sweet, savory and smoky, these burnt ends spend hours in the smoker absorbing that signature hardwood flavor. 

Our friends over at Campo Grande developed this recipe using their free-range IbΓ©rico pork belly and our Spiceology X Derek Wolf Sticky Bourbon Brown Ale in a beer can. 

nd don't miss the grand finale - a sauce made with more of that beer-infused pork rub, melted butter, Worcestershire, and tangy barbecue sauce that you'll want to slather on everything.

Sticky Bourbon Brown Ale Pork Belly Burnt Ends

Ingredients

  • 2-3 pounds Campo Grande pork belly
  • 1 can Spiceology X Derek Wolf Sticky Bourbon Brown Ale Pork Rub
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup barbecue sauce

Directions

  1. Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size.
  2. Generously coat the pork belly cubes with the rub. Make sure to cover all sides of the cubes with the rub.

  3. Preheat your smoker to a temperature of around 225Β°F (110Β°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.

  4. Place the pork belly cubes on a prepared baking dish. Smoke the cubes for approximately 2 to 3 hours.
  5. In a bowl, mix the melted butter, Worcestershire sauce, 1 tablespoon of the rub and barbecue sauce. Stir well to combine.
  6. Once the pork belly cubes are tender and have a nice smoky color, transfer them to a mixing bowl. Pour the sauce over the burnt ends and gently toss to coat each cube with the sauce.
Recipe Products
New flavor combo
Variety Pack
Blend

Derek Wolf | Sticky Bourbon Brown Ale Seasoning

Key Ingredients

Worcestershire Powder, Dried Beer Extract, Brownulated Sugar, Garlic, Onion