Name: Sticky Bourbon Brown Ale Pork Belly Burnt Ends
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
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

Ingredients

Scale

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

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Instructions

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.