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Flavorful Bourbon Brown Sugar Smoked Pork Belly Burnt Ends

bourbon brown sugar smoked pork belly burnt ends - featured image
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A smoky, sweet, and tender pork belly burnt ends recipe featuring a bourbon brown sugar glaze, perfect for BBQ gatherings and casual cookouts.

Ingredients

Scale
  • 3 pounds pork belly, skin removed
  • 1/2 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1/2 cup packed light brown sugar
  • 3 tablespoons BBQ rub (smoked paprika, garlic powder, onion powder, black pepper, pinch of cayenne)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • A handful of applewood chips, soaked for 30 minutes

Instructions

  1. Remove the skin from the pork belly if attached. Trim excess fat if desired. Cut into roughly 1½-inch cubes.
  2. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne, and olive oil to form a paste-like rub.
  3. Toss pork belly cubes in the rub mixture until well coated. Let sit at room temperature while preparing the smoker.
  4. Prepare smoker with soaked applewood chips and preheat to 225°F (107°C) for indirect heat.
  5. Place pork belly cubes on a wire rack or foil pan spaced evenly and smoke for about 2 hours, maintaining 225-250°F (107-121°C).
  6. While smoking, gently warm bourbon and brown sugar in a saucepan until sugar dissolves, without boiling, to make the glaze.
  7. After 2 hours, transfer pork cubes to a foil pan, drizzle generously with bourbon brown sugar glaze, cover tightly with foil, and return to smoker for 1 to 1½ hours to tenderize.
  8. Remove foil, increase smoker or grill temperature to medium-high (~350°F/177°C), and cook uncovered for 30 minutes, stirring occasionally to caramelize glaze and form a sticky crust.
  9. Let burnt ends rest for 10 minutes before serving to allow juices to redistribute and glaze to set.

Notes

Maintain steady smoker temperature between 225-250°F to avoid drying out the pork. Use applewood chips for a mild, sweet smoke. Watch for flare-ups during caramelization and move pan off direct heat if needed. Letting burnt ends rest after cooking seals in juices and firms the crust. For non-alcoholic option, substitute bourbon with apple juice or vanilla extract. For gluten-free, ensure BBQ rub is certified gluten-free.

Nutrition

Keywords: pork belly, burnt ends, bourbon, brown sugar, smoked pork, BBQ, smoked meat, caramelized glaze, applewood smoke

Find it online: https://avabake.com/flavorful-bourbon-brown-sugar-smoked-pork-belly-burnt-ends-recipe-for-perfect-bbq/