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.
Season pork belly cubes with Meat Church Honey Bacon BBQ and Honey Hog BBQ rub, thoroughly coat all sides and allow the rub to adhere for about 15 minutes.
Coat a cooling wire rack with a nonstick spray, place cubes fat side up. The wire rack will make transporting them from the grill just that much easier.
The cook should take around 3 hours; spritz cubes every 45 min or whenever they look like they’re drying out.
Using a thermal pen or probe, pull belly when the meat reaches 190-200ºF internal temperature.
Place the cubes in the 1/2 aluminum pan, then follow up with a mixture of BBQ sauce, apple butter jelly, apple cider vinegar and apple juice.
Toss cubes around to make sure they all get a nice glaze on them
Return the pan (uncovered) to the smoker and cook for another 30-40 min or until all liquid has reduced and caramelized.
Allow to cool for 15 minutes. Enjoy!
Recipe courtesy of @smokenchillbbq
SPREAD THE PASTA
Why keep this culinary masterpiece to yourself? Share the recipe on social media and let the world join in the fun of twirling spaghetti like pros and savoring the juicy, flavorful meatballs. It's a surefire way to spread joy, laughter, and deliciousness across the world!
Learn from the Meat Master Our Founder, Gustavus Swift
45 minutes
4-6
