Go Back
–+ servings
pork belly burnt ends
Print Recipe
5 from 6 votes

Maple Bourbon Pork Belly Burnt Ends

Sweet, savory, fatty, and fall apart tender. These maple bourbon pork belly burnt ends are perfect for any occasion.
Prep Time15 minutes
Cook Time4 hours
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: maple bourbon pork belly burnt ends, bbq, bbq sauce, burnt ends, maple bourbon sauce recipe, pork belly, chicken quesadilla, quesadilla recipe, grilled chicken, mexican dish, fast and easy meal, fast and easy dinner, grilling recipes, grillin with dad recipes, grilling with dad recipes.
Servings: 6 People
Author: Maciek Zurawski

Ingredients

  • 2 lbs Pork belly
  • 3 tbsp Maple Bourbon Rub
  • 1 tbsp Hot sauce

Maple Bourbon Sauce Ingredients

  • 1 cup Ketchup
  • 1/2 cup Bourbon
  • 1/4 cup Maple syrup
  • 1/4 cup Molasses
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Hot sauce
  • 1 tbsp Maple Bourbon Rub

Instructions

  • Cut the pork belly into 1" wide strips and then into 1" x 1" wide cubs. Toss in the hot sauce and season on all sides with the Maple Bourbon Rub.
  • Preheat the grill to 275 degrees and set for indirect heat. Arrange the pork belly cubes on a wire rack and place on the grill. Smoke the pork belly for 3-4 hours until it reaches an internal temperature of 180-185 degrees.
  • To make the BBQ Sauce, in a sauce pan add ketchup, maple syrup, bourbon, Worcestershire sauce, molasses, hot sauce, apple cider vinegar and the Maple Bourbon rub.  Whisk the ingredients together over low heat. Bring it to a simmer and continue cooking until the sauce thickens. 
  • Remove the pork belly cubes from the grill and place them in a foil pan. Cover with the Maple Bourbon bbq sauce and a dash of the Maple Bourbon Rub. Mix it well and place back on the grill, uncovered, for 45-60 minutes, until probe tender.
  • When done, let the pork belly burnt ends rest for 15-20 minutes, serve and enjoy!

Video

Notes

  • Spritz them every 30-45 minutes with apple cider vinegar.  This helps keep the meat moist throughout the smoking process.
  • Use a skinless piece of pork belly for best results. The skin can get tough and chewy. 
  • Don't cut the pork belly cubes too small. Remember, they will shrink as they cook.

Nutrition

Calories: 952kcal | Carbohydrates: 32g | Protein: 15g | Fat: 80g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 109mg | Sodium: 645mg | Potassium: 677mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
QR Code linking back to recipe