Description

Embark, on an escapade with Maple Bourbon Pork Belly Burnt Ends, a dish that revolutionizes the art of barbecuing. This recipe showcases cubes of pork belly each lovingly soaked in a maple bourbon seasoning blend. Slow-smoked to perfection these pork bites achieve a harmony between a tender melt-in-your-mouth interior and a caramelized crust that’s reminiscent of candy. With the notes of bourbon and the natural sweetness of maple syrup infused into every morsel, each bite takes you on an enchanting journey through layers of intricate and comforting flavors. It’s more than a dish; it’s an ode to texture taste and the sheer pleasure of barbecue.

Ingredients

Scale

Pork Belly:

2 pounds Pork Belly, cubed

Maple Bourbon Seasoning or your favorite pork rub

½ c Brown Sugar

6 tablespoons Butter

Oil, as needed

BBQ Sauce:

⅓ c Cowboy Prairie Fire BBQ Sauce or your favorite BBQ sauce

2 tablespoons Maple Syrup

2 tablespoons Bourbon

Instructions

Coat pork belly cubes with oil and Maple Bourbon seasoning. Refrigerate for 1-2 hours.

Heat smoker to 250°F with Cowboy Charcoal. Add pork belly; smoke for 2.5 hours.

Put pork in a foil pan. Add butter and brown sugar; return to smoker until it reaches 205°F.

Combine BBQ sauce, maple syrup, and bourbon; simmer until thick.

Brush pork with sauce. Increase heat; caramelize for 5-10 minutes.

Serve your Maple Bourbon Pork Belly Burnt Ends hot.

Notes

To make these mouth-watering Maple Bourbon Pork Belly Burnt Ends gluten-free, a few simple tweaks are all you need. Firstly, ensure that your pork rub and BBQ sauce are labeled gluten-free – these are often hiding spots for gluten. For a homemade touch, consider mixing your own rub with gluten-free spices. As for the BBQ sauce, there are many delicious gluten-free options available, or you can whip up your own with gluten-free ingredients. Remember, the essence of this dish lies in its smoky, sweet flavors and the tender texture of the pork, which remain gloriously unaffected by these changes.

Prep Time: 20 MINUTES
Cook Time: 4 HOURS 15 MINUTES