Chris's Apple Jelly Pork Belly Burnt Ends are sweet, smoky, and tender. Pork belly is slow-smoked to perfection, then coated with a sticky apple jelly glaze that caramelizes to create a rich, flavorful crust. These bite-sized pieces are an irresistible snack or appetizer for any BBQ lover.
Meat Church Honey Bacon BBQ (or substitute your favorite dry rub)
Honey Hog BBQ rub (or substitute your favorite dry rub)
Apple Jelly Glaze:
1 cup apple jelly
1 cup Hoff & Pepper BBQ sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
Directions:
Heat smoker to 275ºF.
Cube pork belly into 1” x 1” cubes.
Season pork belly cubes with Meat Church Honey Bacon BBQ and Honey Hog BBQ dry rubs. Thoroughly coat all sides, and allow rub to adhere, about 15 minutes.
Coat a wire rack with a nonstick spray, place cubes fat side up. The wire rack will make transporting them from the grill easier.
Smoke about 3 hours; spritzing cubes every 45 minutes, or whenever they look begin to look dry.
Combine ingredients for the Apple Jelly Glaze and set aside.
Using a meat thermometer, temp. the pork belly and pull from smoker when the internal temperature reaches 190-200ºF.
Place pork cubes in an aluminum pan, then add the Apple Jelly Glaze mixture. Toss to coat.
Return the pork to the smoker (in aluminum pan, uncovered) for another 30-40 minutes or until the liquid has reduced and caramelized.
Allow to cool for 15 minutes, serve.
Recipe courtesy of @smokenchillbbq
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5 hours
10-12
