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.
And 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.
- 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
- Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size.
- Generously coat the pork belly cubes with the rub. Make sure to cover all sides of the cubes with the rub.
- Preheat your smoker to a temperature of around 225°F (110°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.
- Place the pork belly cubes on a prepared baking dish. Smoke the cubes for approximately 2 to 3 hours.
- In a bowl, mix the melted butter, Worcestershire sauce, 1 tablespoon of the rub and barbecue sauce. Stir well to combine.
- 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.