Pork Belly Burnt End Sandwich

Jul 15, 2019 | Recipes

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These morsels of pork amazingness are always worth the wait. Slow roasted and slathered in barbecue sauce, this tender and flavorful pork belly is so magical you’ll be thinking of it again and again and again…

Yield: 6-8 Servings
Cook Time: 3 Hours

  • 3-4 lb (1.4-1.8 kg) Pork Belly
  • 1 cup (240 ml) your favorite pork rub
  • 1-2 cups (240-480 ml) your favorite BBQ sauce
  • 6-8 buns, optional

Preheat the smoker to 300°F (149° C).

Slice the pork belly into 2-inch (5-cm) wide strips and season with your favorite pork rub.

Place the pork belly strips in the smoker and cook using indirect heat for 1 ½ hours. Remove the pork belly strips from your smoker and place them on heavy-duty foil. Pour your favorite BBQ sauce on the pork and tightly wrap the foil.

Raise the temperature of the smoker to 400°F (204° C). Place the foiled meat back on the smoker and cook for 1 ½ hours. Remove the pork from the smoker and foil, and cut into ¾-inch (2-cm) squares, reserving the liquid.

Place a cast-iron skillet on the smoker and heat. When the pan is hot, place all the contents from the foil (pork cubes and reserved liquid) into the hot pan to caramelize the sauce on the pork, about 10 to 15 minutes.

Place the pork on a bun and drizzle with more barbecue sauce, or you can just eat them straight from the pan.

Source: Wilbur’s Revenge


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