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.
Image courtesy of @smokenchillbbq
7
INGREDIENTS
5 hours
10-12
SERVINGS
Ingredients:
1 package Swift Pork Belly
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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