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PORK BELLY BURNT ENDS

BY @brisket_and_smoke

PORK BELLY BURNT ENDS
SERVES 4
HOT SAUCE
200 mins
INGREDIENTS
METHOD
INGREDIENTS

1kg pork belly - skin removed

1 bottle of Bull’s Eye Louisiana Chipotle Hot Sauce

1 bottle of Bull’s Eye Original BBQ Sauce

1 Tbsp Honey

Pork rub mix

METHOD
1.
Cut up pork belly into 1 inch cubes.
2.
Coat well in Bull's-Eye Louisiana Chipotle hot sauce and pork rub - use more hot sacue for an extra kick.
3.
Let it rest for an hour to get to room temperature.
4.
Get the smoker up to 265 F and cook under indirect heat for 2 hours.
5.
Put the cubes into a foil tray and add 1tbsp of runny honey and half a bottle of Bull's-Eye Original BBQ sauce and mix to cover the meat well.
6.
Smoke for an additional hour until tender.
7.
Turn the burnt ends half way through to cook all over.
8.
Brush with more Bull's-Eye Original BBQ sauce if you want them extra sticky.
9.
Serve with bacon onion rings glazed with the BBQ sauce.
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