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Savory Whiskey Maple Glazed Pork Belly Burnt Ends

whiskey maple glazed pork belly burnt ends - featured image
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These pork belly burnt ends are smoked to tender perfection and glazed with a rich whiskey maple sauce, making them an easy and crowd-pleasing BBQ treat.

Ingredients

Scale
  • 3 pounds skinless pork belly, cut into 1-inch cubes
  • 2 tbsp paprika (smoked paprika preferred)
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • ½ cup pure maple syrup (Grade A dark amber preferred)
  • ¼ cup whiskey (bourbon recommended)
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • Wood chips for smoking (hickory or applewood recommended)

Instructions

  1. Cut 3 pounds of skinless pork belly into uniform 1-inch cubes and pat dry with paper towels. (10 minutes)
  2. In a bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, and ½ tsp cayenne pepper (optional). (5 minutes)
  3. Toss the pork cubes in the dry rub until thoroughly coated. (5 minutes)
  4. Preheat your smoker to 250°F using indirect heat and add hickory or applewood chips for smoke. (10-15 minutes)
  5. Arrange the pork belly cubes on the smoker rack with space between each piece. Smoke for about 2 hours until they develop a nice bark and reach an internal temperature of 165°F. (2 hours)
  6. While smoking, combine ½ cup maple syrup, ¼ cup bourbon whiskey, 2 tbsp butter, and 1 tbsp apple cider vinegar in a small saucepan. Warm gently until butter melts and glaze thickens slightly, about 5 minutes. Stir occasionally. (10 minutes)
  7. Remove pork belly cubes and place them in a foil pan. Pour the whiskey maple glaze over the cubes and gently toss to coat well. Wrap tightly with foil to seal in moisture. (10 minutes)
  8. Return the foil pan to the smoker and cook for another 45 to 60 minutes at 250°F until pork is tender and glaze caramelizes slightly. (45-60 minutes)
  9. Optional: Unwrap the foil and smoke uncovered for an additional 10-15 minutes for a sticky, slightly charred finish. Watch closely to avoid burning. (10-15 minutes)
  10. Let the burnt ends rest for 10 minutes before serving to allow juices to redistribute. (10 minutes)

Notes

Keep smoker temperature steady at 250°F for even cooking. Apply glaze during the last hour wrapped in foil to prevent burning. Use well-marbled pork belly for best tenderness. If using a charcoal grill, keep a spray bottle handy to control flare-ups. Leftovers store well in fridge up to 3 days or frozen up to 2 months.

Nutrition

Keywords: pork belly burnt ends, whiskey maple glaze, BBQ pork belly, smoked pork belly, bourbon glaze, backyard BBQ, easy BBQ recipe

Find it online: https://avabake.com/savory-whiskey-maple-glazed-pork-belly-burnt-ends-recipe-easy-and-perfect-for-bbq-lovers/